Text 32484, 88 rader
Skriven 2009-12-22 09:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: weird veg 559
=====================
 ML> they taste like slimy green beans.
 JW> Speaking of such I finally got around to defrosting my frozen
 JW> package of Bangladesh taro stollens. They looked like skinny

I have no idea what a taro stollen is. Most parts of the taro
plant have oxalic acid or somesuch - have to be cooked. Were
the stollens (?) blanched before packaging?

 JW> asparagus stalks with no tips and tasted vaguely like both asparagus
 JW> and green beans. They were OK but not worth paying twice as much as
 JW> fresh green beans or asparagus would have set me back.

And three times what a nice good chub of ground beef would have cost.

Grandpa's Stollen
cat: Christmas, bread
yield: 2 loaves

1/2 c milk
1 c butter
1/2 c sugar
1/4 c warm water
1 1/2 pk to 2 pk active dry yeast [about 2 TB]
3 eggs
4 c flour
1/2 lb dark raisins
1/2 lb light raisins
1 c chopped citron
1 c chopped almonds
1/2 c melted butter or margarine

Combine milk, butter, and sugar in saucepan. Heat gently
until butter is melted. Cool to lukewarm.

Measure warm water into a large mixing bowl.  Sprinkle
on yeast, stirring until yeast is dissolved. Blend in
lukewarm milk mixture and eggs. Add 2 c of the flour
and beat until smooth. Add remaining flour and beat
until dough is smooth and doesn't stick to the bowl
(add more flour if dough is sticky).

Place dough on lightly floured surface and knead for
about 5 minutes. Place dough in a large greased bowl,
turning to bring greased side up. Cover with a damp
towel. Let rise in a warm place (about 85F, 30C) until
doubled, about 1 to 2 hours. Punch down. Place dough on
a floured surface. Roll out slightly and work in the
fruits and nuts. Form dough into a ball and return to
bowl. Cover and let rise for 30 minutes.

Place dough on a floured surface. Divide in half. Roll
each half to 3/4-inch-thick oval. Fold the long side
two thirds across dough. Seal. Repeat with second half
of dough.

Place loaves on a large baking sheet and brush with
melted butter. Bake at 350F until loaves are golden
brown, about 45 minutes.

When loaves are cooled, spread surface with a glaze
made by combining 1 c confectioner's sugar with the
juice of 1 lemon, dash of rum, and enough water to
make a thick glaze.

Yield: 2 loaves [or 3 smaller ones]

[end original]

My grandfather was a professional baker, but once he retired he never
used a recipe. [to make it harder to figure out how he made things, he
never measured either] My mom found this recipe for Christmas Stollen
about 40 years back, and says it's the closest she's gotten to what he
made for Christmas.

Addendums:

1. To be authentic, soak the dark raisins in rum for 24 hours or more
before using. If you avoid alcohol, use apple cider.
2.My grandfather also always put red and green candied cherries down the
center of the stollen just prior to folding it over. It looks really
pretty when cut, but doesn't do much for the taste.

Typing and additions by Ruth Hanschka
Original author, unknown

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