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.