bread flour has a very high
gluten content that can
make the dough rubbery
and the bread chewy, and
using some all-purpose
flour, which contains less
gluten, will prevent this
from happening. The
addition of alcohol, in this
case rum, acts on the
dough as a preserving
agent and extends the
shelf life of the stollen for
chris devlin
(Chris Devlin)
#1