Stollen (German Christmas Bread)

• 3 1/2 cups milk
• 1/2 cup water, lukewarm
• 4 packages yeast
• 10 cups flour, all-purpose
• 1 tablespoon salt
• 2 1/2 cups butter, melted & cooled
• 1 1/2 cups sugar
• 2 teaspoons fresh lemon rind, grated
• 5 egg yolks
• 2 ounces brandy
• 1 lb raisins, chopped
• 1 lb citron, chopped (optional)
• 1 lb pecans, chopped or hickory nuts
• 1/2 lb glace cherries, chopped
• 1 lb dates, chopped
• 1/2 cup powdered sugar

1. Scald milk and cool to lukewarm.
2. Dissolve yeast in water for 10 minutes; add to milk.
3. Add 6 cups flour sifted with salt to make a soft batter.
4. Let raise until double in bulk.
5. Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly.
6. Add 4 cups flour slowly, working in until the mixture loosens from the bowl.
7. Now knead in the fruits and nuts, working in well.
8. Divide mixture in five parts.
9. Shape into loaves and place in greased pans.
10. Make two rows of slashes across top of loaves.
11. Let rise to double length in size.
12. Bake 1 hour in 350 degree oven.
13. After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread.
14. Sprinkle with powdered sugar.
15. Put in cool storage for 2 or 3 days to mellow.

milk, water, yeast, flour, salt, butter, sugar, lemon rind, egg yolks, brandy, raisins, citron, pecans, glace cherries, dates, powdered sugar

Taken from www.food.com/recipe/stollen-german-christmas-bread-17928 (may not work)