Stollen

I decided to try baking Stollen ( a rich German sweet bread containing nuts, raisins, etc--from Stollen, wooden post, prop; so called from its shape) from HB in 5, though I could have purchased one from Zingerman's for $36.


I followed the recipe, using mixture of 7 dried fruits I found at the store.  I also used almond paste--it was on sale.  I rolled out the dough, spread some almond paste toward one end, and folded it in an "S" shape as directed.





And when I baked it, this is what I got.

The only problem was that, as you can see, the tunnel of almond paste was off center.  Next time I may put the paste down the center and "letter fold" it from either side.  That should still yield a similar look to the "S" fold, but help keep the filing centered.


But it ate real well even off-centered (though I have never had Stollen before, so I don't have anything to compare it too).

Anyway, this is my Stollen, and that is all I have to say about that!  Happy Christmas to all.

Whole Grain Challah with Cranberries and Orange Zest

  I made the Whole Grain Challah with Cranberries and Orange Zest using egg substitute and canola oil.  I first made the braided loaf, per the directions. 

Then I made two smaller loaves, to pass along, using the letter fold.   All turned out great.  I thought the amount of orange was just right, subtle but noticeable.  I would add more craisins, but I like lots of stuff in bread that is supposed to have stuff in it.

Ever since reading Zoe's post about English Muffins I have made them with all sorts of dough, and the challah was no exception.  Because I like the look of both top and bottom of the muffin being flat I cook them on my griddle, but I have also baked them as Zoe recommends.  You can flip them in the oven after a few minutes if you want.  I think the key to the English Muffin effect is plenty of corn meal.

To make getting them onto the griddle easier I put plenty of cornmeal on parchment paper, roll out the dough, cut it with a 3 inch biscuit cutter, put it on the paper and sprinkle the tops well with corn meal. 

Then, I cut the parchment paper around each muffin-not too hard, especially with one of these cutters.  Then after the muffins have risen 20-30 minutes I transfer them, parchment paper and all, to a 375 degree griddle.  I cook each side 7-8 minutes. 

After a few minutes on the first side, I slide the muffins off the parchment paper to let them brown better.  

And there we are.  I like making English Muffins to use up dough when I have too much and it is getting down to the wire.  I split them and freeze them to toast for breakfast.  

Date Walnut Pumpernickel

OK, so this is not an HB in 5 recipe, it is from the first book, AB in 5, but I made it during the hiatus between bonus recipes. 

It was really outstanding, and makes a terrific holiday date nut bread.  And it is certainly more healthy than my regular date nut bread, much lower in calories and fat. I took about a pound of the dough (I use 14 ounces when I make recipes from the first book since that is about 1/4 of a batch) rolled it out, covered it with chopped dates and walnuts, perhaps a few more than called for, rolled it up, let it rise and baked it.  Notice that instead of using the cornstarch wash I just dusted it with four before slashing.  I think it makes a nice contrasting effect.  I highly recommend this bread, especially for the holidays, but any time.  It makes great toast, too.