CHRISTOLLEN BREAD



Germans have baled this rich, fruit filled bread at Christmastime ever since
the Middle Ages. it's

particularly tasty toasted.



4 3/4 to 5 1/4 cups all-purpose flour 2 pkg. active dry yeast 1 tsp. ground
cardamom 1 1/4 cups

milk 1/2 cup sugar 1/2 cup margarine or butter 3/4 tsp. salt 1 egg 1 cup
diced mixed candied

fruits and peels 1 cup raisins 3/4 cup chopped walnuts 1 Tbsp. finely
shredded lemon peel Milk



In a large mixing bowl stir together 2 cups of the flour, the yeast, and
cardamom. In a medium

saucepan heat and stir the milk, sugar, margarine or butter, and salt till
warm (120[degrees] to

130[degrees]) and margarine or butter is almost melted. Add to flour mixture
along with egg.

Beat with an electric mixer on low speed for 30 seconds, scraping bowl
constantly. Beat on high

speed for 3 minutes. Using a spoon, stir in candied fruits and peels,
raisins, walnuts, and lemon

peel; then stir in as much of the remaining flour as you can.







Turn out onto a lightly floured surface. Knead in enough remaining flour to
make a moderately

soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a
ball. Place in a

greased bowl; turn once. Cover and lee rise in a warm place till double
(about 1 to 1 1/2 hours).



Punch dough down. Turn out onto a lightly floured surface. Divide dough in
half, divide each half

into thirds. Cover and let rest for 10 minutes. With hands, roll each piece
into a 1-inch-thick rope

about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased
baking sheet. Starting

in the middle, braid the dough by bringing the left rope underneath the
center rope; lay it down.

Then bring the right rope under the new center rope; lay it down. Repeat to
end of loaf (see

photo, below).



On the other end, braid by bringing outside ropes alternately over center
rope to center. (Braid

the ropes loosely so the bread has room to expand.) Press rope ends together
to seal. Repeat

braiding with the remaining 3 ropes on another greased baking sheet. Cover
and let rise till

nearly double (about 1 hour).



Brush loaves with milk Bake in a 350[degrees] oven for 20 to 25 minutes or
till golden and loaves