Christmas Breads: Italian Panettone and German Stollen

According to the old Ukrainian folk saying 

Bread is the head of everything.

Well, duh.

You want to do your best as hostess.

You've invited Italians and Germans.

You want to please everyone.

Time is short.

This recipe will give you a loaf of Panettone and a loaf of Stollen for the time of one.

Trust me.

                        Panettone / Stollen

Grease 1 cookie sheet & 1 deep round pan

Preheat oven to 350º

Heat  to scalding

1 cup milk

1/2 cup butter (or margarine) softened

1/2 cup sugar

3/4 teaspoon salt

Let it stand until it is lukewarm.

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Pour into a warmed mixing bowl

1/2 cup warm water

Add

2 tablespoons active dry yeast

Stir until yeast is dissolved.

Add the milk and butter mixture and stir well.

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Add

2 large eggs, beaten

2 cups flour

Beat until smooth.

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Blend in

1/4 cup seedless raisins

1/4 cup citron peel

1/4 cup chopped toasted almonds

1/2 cup diced candied mixed fruit

Dive dough in half.

Place in 2 bowls.

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FOR ITALIAN BREAD - Panettone

Add

2 teaspoons ground anise

1 tablespoon lemon rind

***

FOR GERMAN BREAD - Stollen

Add

2 teaspoons cardamom

1 tablespoon lemon rind

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FOR EACH LOAF

Add enough flour to make a soft dough

(about 1 to 1 1/2 cups). 

Turn out on a lightly floured surface and 

knead 15 minutes or 

until dough is smooth and elastic.

Put in a well-oiled bowl, turning the dough 

to coat it with oil.

Cover with a damp towel.

Let stand in a warm place away from drafts 

about 2 hours (until doubled in bulk).

Punch down the dough and turn out.

Cover with bowl and let rest 10 minutes.

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Shape 

Italian - Panettone - dough in a round loaf.

Place in deep round pan.

Cut an "X" in the top.

  

German  - Stollen - dough into an oval 13 in. long, 1 in. thick 

and fold over one lengthwise half.

Lightly press edges together.

Pres the fold down firmly to prevent dough from

springing open during rising.

Place on greased cookie sheet.

Cover and let rise in a warm place about 1 hour.

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Combine

1 egg yolk

1 tablespoon cold water

Brush over the loaves.

Bake 30 minutes or until brown.

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FOR GERMAN BREAD - Stollen

Generously dust with sifted confectioner's sugar.