tag:blogger.com,1999:blog-6038368931501057746.post6921530654086072425..comments2024-03-27T12:19:52.891-07:00Comments on Judy's Gross Eats: BBB: StollenJudyhttp://www.blogger.com/profile/03451022014268712895noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6038368931501057746.post-35871974169222269832011-12-30T06:16:27.490-08:002011-12-30T06:16:27.490-08:00I think your loaf looks much better than mine!
Be...I think your loaf looks much better than mine!<br /><br />Because yours is so crumbly, I wonder if you could make bread pudding or a modified trifle with it. (Mmmmm, whipped cream AND Stollen. What could be more decadent?)Elizabethhttps://www.blogger.com/profile/08818302133113874649noreply@blogger.comtag:blogger.com,1999:blog-6038368931501057746.post-31742095752687838352011-12-30T05:46:29.547-08:002011-12-30T05:46:29.547-08:00Oh, so sorry you were disappointed, although your ...Oh, so sorry you were disappointed, although your loaf does look lovely! The dough does not rise very much; it's more like it becomes "puffy." I'm glad you liked the taste, though. Thank you for baking with us this month!Susanhttps://www.blogger.com/profile/02791774392128618076noreply@blogger.comtag:blogger.com,1999:blog-6038368931501057746.post-24193816191519378672011-12-29T13:53:51.156-08:002011-12-29T13:53:51.156-08:00Too bad!!! Exactly the same thing happened to me, ...Too bad!!! Exactly the same thing happened to me, Judy. Just curious, did you hand knead? <br /><br />I froze my failed Stollen and I have found that I can use a sharp knife to carefully cut it thinly and then toast the slices. They are still a bit crumbly but rather like excellent Biscotti.Elizabethhttps://www.blogger.com/profile/08818302133113874649noreply@blogger.comtag:blogger.com,1999:blog-6038368931501057746.post-54074725107115167732011-12-29T08:25:20.328-08:002011-12-29T08:25:20.328-08:00Stumped indeed. A number of those baking this rec...Stumped indeed. A number of those baking this recipe had the same rise - lack of - problem.<br />I understand what you say about your yeast but I wonder if the results would have been better with the osmotolerant yeast. I've used it from time to time; it's more expensive and I don't just keep it on hand. It is suppose to work better than ordinary with rich sweet doughs.<br />Sorry about the fracturing loaf.<br />Thanks for baking with us!MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.com