This has been a stollen-baking week. I made two stollen: the first came out flat (in the front); the second (in the back) rose beautifully.
I had intended to use the first one for December's Bread Baking Day entry, but it just didn't meet my standards. So, I baked version #2, using the recipe from Reinhart's Bread Baker's Apprentice. I did soak the fruit in rum overnight, and did add several more spices along with the cinnamon.
Even while the dough was rising, I knew this second effort was going to be successful. The dough had a wonderful silky feel and you could just see the yeast doing its magic.
I decided to form the dough into a simple curved batard. The loaves may look funny, but the taste is anything but.
The month's BBD, number 45, was hosted by Cinzia of Cindystar. She chose a holiday theme for the bread. Check her blog around January 5 to see the roundup.
Thanks also to Zorra for being such an inspiration to the bread-baking world.
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2 comments:
Can you remember when you became aware of you knew by feeling the dough that the bread would come out? It's a thrill to get it.
Appearance is one thing, taste is the final word.
This is the right (or fanatic :-) behavior of a food blogger ... if something does not satisfy we are ready and good willing enough to give a second chance! :-)
And as I received more than a Stollen recipes, this could mean a gentle reminder for a next year must-do! :-)
Thanks for participating, hope you had a great holiday time, wish you a sparkling 2012 and bbd recap will be on-line soon, I am working at it! :-)
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