This week was Christmas Stollen baking time, and the many diverse ingredients for this German sweet bread were gathered together in the kitchen yesterday. The yeast dough was prepared, kneaded, and then placed in the frig for 12 hours in preparation for a second yeast rising and then the baking in the oven today.
Here are the two fruit-filled loaves, topped with icing and later to be decorated with citron and cherries. It will go well with the Broccoli-Garlic frittata tonight as we kick off the holiday season and savor the results of our labors in the kitchen.
No comments:
Post a Comment