The thirty-sixth bread of the Bread Baker's Apprentice Challenge is stollen.
I must admit I've been dreading this bread since I began the challenge. Stollen is a holiday bread and this stollen is a take off of traditional Christmas bread from Dresden Germany. Not having grown up with traditional breads like these I don't really get their appeal. What's with all the fruit in the bread?! As I've said many times, I don't like fruit in my bread. Particularly raisins! I did put the candied fruit in this bread but I omitted the raisins. I just can't go there anymore.
I'm not necessarily opposed to liquor in bread though. The fruit was soaked in brandy and lemon extract before being added to the bread.
The dough came together well and used butter and eggs. Now that I've baked more bread I understand the softness these additions make to the dough. Orange and lemon zest were also added along with slivered almonds. I noticed something with my slivered almonds though. I bought "slivered almonds" in the bulk section. They look like little toothpicks. Then, I noticed in Reinharts picture that his almonds look like "sliced almonds"- almonds that have been thinly shaved. I wonder if there is a standard set or perhaps someone used the improper term.
Shaping the dough was a little difficult. Reinhart explains with both words and pictures but I must admit I never fully felt like I was shaping it was he was picturing/describing.
challah at the holidays.