Helen Corbitt'S Christmas Stollen

• 1 c. raisins
• 1/2 c. currants
• 1 c. mixed candied fruit
• cognac
• 1/2 c. lightly toasted slivered almonds
• 1 Basic Bread Recipe (2 loaves)

1. Cover raisins, currants and fruit with cognac for at least 1 hour.
2. Drain; mix with nuts and knead into bread dough.
3. Cut dough in half; roll each piece into an oval about 1/2-inch thick.
4. Fold over almost in half, so that bottom edge extends beyond the top. Lightly roll to set.
5. Place on a buttered baking sheet; allow to rise until puffy.
6. Brush with melted butter.
7. Bake at 375u0b0 about 45 minutes until loaves are golden brown.
8. Brush again with melted butter while loaves are warm.
9. Decorate with sugar icing, whole toasted almonds or pecan halves and candied fruit.
10. Wrap in clear plastic until needed or freeze.

raisins, currants, mixed candied fruit, cognac, almonds, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557897 (may not work)