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Reviewed Stollen

Jan 22, 2012 in Food Network Community Toolbox on

If you follow this recipe and use all purpose flour you will have a sugary brick rather than a stollen. You need to use bread flour or augment the protein in AP flour with supplemental gluten (Vital Gluten for example). You will get a much better rise if you use osmotolerant yeast. The amount of sugar in this dough will inhibit the growth of regu...

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