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.
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.
Friday, December 25, 2009
Tuesday, December 15, 2009
Posted by Guff
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.
Friday, December 11, 2009
Posted by Guff
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.