|The Handmade Loaf|
|by Dan Lepard|
"The Handmade Loaf" is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe.
Results 1 - 8 of 8 for stollen loaf
Bring milk nearly ... into 1 large loaf). Place shaped ... bread one serving at a time, once the bread has cooled. Serve with whipped, unsalted butter.
In large bowl knead sugar and butter into bread dough. Add cherries and raisins. Knead well until distributed. On well floured surface pat dough into ...
Combine raisins, currants, ... ends of the loaf slightly and pat ... sprinkle the loaves with the sifted confectioners' sugar. Makes two 13 inch loaves.
Cream yeast with ... dough into a loaf pan and put ... minutes. As soon as loaf is removed from oven, brush with melted butter and dust with powdered sugar.
Mix candied fruits, ... slightly. Place each loaf on a greased ... drizzle over loaves. Decorate with candied cherries and almonds, if desired. Makes 3 loaves.
Combine scalded milk, ... with Glossy Glaze. Stollen may also be ... x 4 inch loaf pans, if desired. ... mixture is thin enough to spread. Makes 1 cup glaze.
Combine the raisins, ... ends of the loaf slightly and pat ... over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.
Combine the raisins, ... ends of the loaf slightly and pat ... completely. Just before serving, sprinkle the loaves with the sifted confectioners sugar.
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