{"id":271,"date":"2007-12-18T11:27:00","date_gmt":"2007-12-18T11:27:00","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=271"},"modified":"2007-12-18T11:27:00","modified_gmt":"2007-12-18T11:27:00","slug":"stollen","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=271","title":{"rendered":"Stollen"},"content":{"rendered":"<p><a href=\"http:\/\/www.flickr.com\/photos\/wishiwerebaking\/2116437536\/in\/set-72157594512704411\/\" target=_blank title=\"click to enlarge in new window\"><br \/>\n<img decoding=\"async\" hspace=\"10\" src=\"http:\/\/farm3.static.flickr.com\/2230\/2116437536_54ba5277ef_m.jpg\" align=\"left\" \/><br \/>\n<\/a><\/p>\n<p class=Indent>With many thanks to the inspiration of <a href=\"http:\/\/www.foolforfood.de\/index.php\/2007\/12\/04\/p625\" target=_blank>Claudia&#8217;s recipe<\/a> and <a href=\"http:\/\/bakemyday.blogspot.com\/2006\/12\/kerststol-christmas-stollen.html\" target=_blank>Karen&#8217;s recipe<\/a>, I present to you our own unique take on stollen.  We didn&#8217;t ice it this year, nor cover it with powdered sugar, but it&#8217;s certainly stollen.<\/p>\n<p class=Indent>I&#8217;ll present the recipe, as it is &#8230; but I&#8217;ll trust that you already know how to make bread, because you&#8217;ll need to use your own judgment about quantities of flour.  Also, keep in mind that this is supposed to be a bit on the bitter side, in a way: in other words, it doesn&#8217;t contain dried blueberries (as I&#8217;d initially wanted).<\/p>\n<blockquote><p><b>Stollen<\/b><\/p>\n<ul>\n<li>4 cups warm water<\/li>\n<li>1.5 Tbsp dry yeast<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/4 cup sugar<\/li>\n<li>1\/2 cup candied citron<\/li>\n<li>1\/2 cup glaceed cherries<\/li>\n<li>1\/2 cup raisins or dried currants<\/li>\n<li>1\/2 cup dried apricots, diced<\/li>\n<li>1 cup almond meal (blanched &#038; ground almonds)<\/li>\n<li>1\/2 cup oat bran (optional, I suppose)<\/li>\n<li>Strong, wholemeal wheat flour<\/li>\n<\/ul>\n<ol>\n<li>Proof your yeast, along with the sugar.<\/li>\n<li>In a large bowl, mix in all the rest of the ingredients except the flour.<\/li>\n<li>Mix in enough flour to give yourself a good, kneadable dough.<\/li>\n<li>Knead until your dough has the appropriate texture &#8211; it will be somewhat grainy, and won&#8217;t form &#8220;windowpanes&#8221; because of the almond meal, but it will still be somewhat smooth &#038; elastic.<\/li>\n<li>Shape into 4 small loaves, place into loaf pans, and let rise until more than doubled in size.<\/li>\n<li>Bake.<\/li>\n<\/ol>\n<\/blockquote>\n<p class=Indent>Of course, you&#8217;re free to apply icing, or powdered sugar, or whatever &#8230; for us, we&#8217;ve just been eating it without any of the extras.  We&#8217;re going to try to track down our neighbors again, to gift them with a loaf &#8230; but, well, you know how it is: living in a &#8220;convenience&#8221; flat means that you never can tell when your neighbors are home.  We&#8217;ll see &#8211; they may have to wait for the next batch.<\/p>\n<div class=\"blogger-post-footer\"><a rel=\"license\" href=\"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/3.0\/\"><br \/>\n<img decoding=\"async\" alt=\"Creative Commons License\" style=\"border-width:0\" src=\"http:\/\/i.creativecommons.org\/l\/by-nc-nd\/3.0\/80x15.png\" \/><br \/>\n<\/a><br \/>\n<br \/>This work is licensed under a<br \/>\n<a rel=\"license\" href=\"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/3.0\/\">Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License<\/a>.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>With many thanks to the inspiration of Claudia&#8217;s recipe and Karen&#8217;s recipe, I present to you our own unique take on stollen. We didn&#8217;t ice it this year, nor cover it with powdered sugar, but it&#8217;s certainly stollen. I&#8217;ll present the recipe, as it is &#8230; but I&#8217;ll trust that you already know how to [&hellip;]<\/p>\n","protected":false},"author":59,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,11],"tags":[],"class_list":["post-271","post","type-post","status-publish","format-standard","hentry","category-baking","category-recipe"],"_links":{"self":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=271"}],"version-history":[{"count":0,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=\/wp\/v2\/posts\/271\/revisions"}],"wp:attachment":[{"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hobbitsabroad.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}