Recipe by Jessie MacMillan
This was my grandmother's recipe. I don't know whether the Depression contributed to the simple ingredients, but I've learned that this recipe is unusual because it doesn't include raisins. I double the recipe and make 4 or 8 loaves. I grew up pronouncing it "stalin" (like the Russian dictator) and was well into adulthood before I heard it pronounced "shtohlin." It will always be "stalin" to me!
Top Review by amy.cleaveland
I used 2t yeast (I ran out once I started the recipe). I added an extra 2T milk (since it looked a little dry) and used a scant 5c flour. I used 1.5 c candied fruit. I had to bake it an extra 10 min (maybe because of the extra milk?), but the texture turned out perfect. It did turn quite dark, but the darkness tasted no different from the rest. (I added foil after 30 min). I used icing with a thick consistency, drizzling it on a tiny bit at a time, letting it cool to harden as I went. My husband said this is exactly what it should taste like! (Phew!)
- 2 compressed yeast cakes (4 1/2 tsp. dry yeast)
- 1⁄2 cup lukewarm water (105-115 degrees F)
- 1⁄2 cup lukewarm milk
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1⁄2 cup soft shortening
- 1⁄2-5 cup flour
- candied fruit
- white icing
Directions See How It's Made
- Add yeast to lukewarm water. If using yeast cakes, allow them to soak in the water, then stir well before adding to the other wet ingredients. If using dry yeast, stir well when adding to the water and again before adding to the other wet ingredients.
- Combine milk, sugar, and salt.
- Add yeast.
- Stir in eggs and shortening.
- Add flour in stages and mix well.
- When dough leaves side of bowl, place on board and knead.
- Place in greased bowl to rise and turn once.
- When dough has doubled in size, punch down and allow to rise again.
- After second rise turn onto board and flatten out.
- Spread fruit onto dough and knead to distribute. The amount of fruit you use depends on how much you like it.
- Pat dough out into oval and spread with soft butter. Fold.
- Let rise again.
- Bake for 30 minutes at 350°F.
- Ice as soon as out of oven.
- Note: I use butter as the shortening so I skip the step of spreading the dough with soft butter.
- Note: I check the bread after 20 minutes in the oven; if it is brown, I cover it with foil for the final 10 minutes.
- Note: To check for doneness, insert a thermometer in the bottom of the bread; the bread is done if the temperature reaches 180°F.
- Note: My life got a whole lot easier after I got a Kitchenaid mixer. I use it to handle the mixing, then dump the dough onto the counter to knead it.