|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
Results 1 - 10 of 14 for stollen bread
Result Page: 1
Mix in a bowl: Scald and cool milk. Dissolve yeast in water. Add cooled milk, 1 tablespoon sugar, salt, and 3 cups flour. Beat to a smooth batter. ...
Mix together and form sponge. Dissolve 3 cakes yeast in 1 cup warm water. Add to sponge mixture. Set aside in warm place. Allow to rise to 4 times ...
Combine raisins, currants, citron, cherries and rum in medium bowl and let stand 1 hour. Stir together 2 cups of the flour, yeast, sugar and salt in ...
Blanched almonds, candied ... sugar and milk to make frosting. Pour on slightly warm stollen. If desired decorate with nuts, candied cherries and citron.
Cream yeast with 1 tsp. sugar and 1 tablespoon lukewarm milk. Sieve flour into large bowl or cutting board; make well in center, pour in yeast. ...
Dissolve yeast in ... as for long bread. Prepare dough ... 350 degrees for about 30 minutes. Cool. Frost with confectioners sugar, moistened with water.
In large bowl ... and butter into bread dough. Add cherries ... oven 30 minutes or until golden brown. Remove to rack to cool. Sprinkle with powdered sugar.
For both: Cream ... flour as for bread (plus lemon rind and fruit cake mix to Stollen). Add same ... crosses while warm. When cool, wrap in foil and freeze.
Well built machine ... button for sweet bread (if unit has ... kneading stage, add raisins and nuts. My machine takes 4 hours. Adjust your recipe accordingly.
In large bowl ... 350 degrees. Bake bread 30-40 minutes until ... sugar. Store tightly wrapped. Bread freezes well and is delicious buttered and toasted.
Result Page: 1
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