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{\bf Christmas Stollen}
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1 pint milk, scalded and cooled&
 \frac1/2 teaspoon nutmeg\cr
1 ounce compressed or dry yeast&
 1\frac1/2 teaspoons salt\cr
1 cup butter&
 8 cups flour\cr
1 cup sugar&
 1 pound mixed candied fruit\cr
4 eggs&
 \frac3/4 pound candied cherries\cr
grated rind of 1 lemon&
 1 cup nuts\cr
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Dissolve yeast in scalded, cooled milk. Add 1 cup of the flour. Let it
rise \frac1/2 hour.
Cream butter and sugar. Beat in eggs, one at a time. Stir in yeast mixture. 
Add lemon rind, nutmeg and salt. Dredge the fruit in a little flour to keep the
pieces from sticking together. Add the rest of the flour to the dough, and finally
stir in the fruit and nuts. Knead the dough until smooth. Put in a warm place
in a covered bowl and let rise until doubled in bulk. \ (Because the fruit makes the
dough heavy, it may take two or three hours to rise.) \ Divide the dough into three
parts. Roll each portion out to about 1~inch thick, then fold over in thirds to form
a long, loaf shape. Place on a greased cookie sheet, cover and let rise until 
doubled again. Bake at $325↑\circ\,$F. for 45 minutes.

Stollen is traditionally frosted with thin powdered-sugar-and-butter
icing. Decorate each loaf with red and green candied cherries.

Vary the fruit and nuts to suit your taste. You may use cherries alone,
mixed fruit, and/or dates; almonds, pecans, walnuts, or no nuts at all.

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This is the recipe that was used each Christmas by Don's grandmother,
Pauline Ehlert~Bohning, Cleveland, Ohio. Don's mother, Louise Bohning~%
Knuth, still makes over 20 loaves each year, and when we were married she
passed the recipe on to us. We hope you enjoy it.

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\rightline{Don and Jill Knuth, Stanford, 1984}
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