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	Stollen: A German Holiday Tradition
		At the request of local bakers, Ernest, the electoral prince of Saxony, and his brother Albrecht applied to the Pope to lift the butter prohibition that was in effect during Advent.
		Although today stollen is widely available commercially throughout Germany, in the old days home cooks prepared their own stollen from secret family recipes, then took the loaves to the village's public oven to be baked.
		Stollen improves with age and many bakers recommend allowing at least four weeks for the bread to age.
	www.travellady.com /articles/article-stollen.html (1950 words)

	Original Stollen from Dresden - Bäckerei & Konditorei Gnauck
		A sweet smell of almonds and spices lies in air.
		Our christmas stollen is rounded off with candied lemon peel, candied orange peel and exquisite spices.
		In the family Gnauck kept the traditional handicraft of the Stollen baking until today.
	www.stollen-online.de /start-eng.htm (170 words)

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	Dresden Stollen Bakers - Traditional German Bread for the Holidays
		In Dresden, Germany, friends and associates have long exchanged stollen, a delicious sweet bread, to celebrate the holidays.
		When Irmgard Maron came to the United States in 1938, she carried a traditional Dresden Stollen recipe and began baking it for friends and relatives.
		Sixty-nine years later, Dresden Stollen Bakers continues as a third-generation family business dedicated to baking this deliciously rich German bread to celebrate the holiday season.
	dresdenstollen.com (95 words)

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