Oh, my! Now I fully appreciate the love and effort that went into making stollen! (I've made two fairly successful batches, yielding 6 loaves so far, and four have been eaten already!) How I wish I could call Dad up with all my questions, like, "When do you add the quarter cup rum, Dad?"His hand-scrawled recipe doesn't mention exactly when, so I just soak the raisins, currents and citron in it before adding them to the dough. " How do you form the loaves? "I have been folding over the flattened loaf to make his signature, lopsided loaf...
I hope you can decipher his legendary script! I make a butter icing and glaze the loaves with it, and decorate the top with sliced almonds and/or candied cherries. (Dad often used both red and green ones). Good luck!
1 comment:
Your hand written recipe reminds me of my grandmother's homemade bread. She measures in handfuls and lumps of butter the size of a walnut. She baked it in a wood stove until it sounded done when tapped. We loved it. I learned to make bread, but it was never like hers.
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