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Christmas Stollen
November 23, 2007

This was great - not only good to eat, but pretty. I used fast action yeast instead of regular dried yeast, and the recipe worked fine. I stirred the fast action yeast into the dry ingredients, then added the warmed milk and egg. Normally, fast action yeast takes less time to double and requires one raising time. With all the fruit in this, the dough took a good hour and a quarter to double. Then I shaped it, left it for about ten minutes and put it in the oven. I thought the dough was easy to handle.

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