Well, it seemed like a long time off
from baking anything. My mother monopolizes Thanksgiving, and work
took it's toll. But I had a whole week off and just in time to make
some Stollen for December's Sourdough Surprises.
I don't have too many Christmas baking
traditions. I make sugar cookies for my mother as a joke, as I
mentioned a while ago. So it gave me plenty of time to make something
completely new and different:
Without further ado:
Sourdough Stollen
Adapted from The Cheerful Agrarian
Makes 2 loaves
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup honey
2 cups sourdough starter
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup honey
2 cups sourdough starter
3/4 Cup candied fruitcake mix
- Mix all ingredients in a large bowl and let proof overnight.
- Fold in fruit and pour into loaf pans
- Bake at 350 for 45 minutes
My first attempt, I halved the
recipe...and it came out dense and almost blondie-like. I thought it
would make a good biscotti, so I popped a slice in the toaster oven
for 5 minutes. It didn't even brown. Time to try again....
It still didn't rise as much as I'd
like (I suppose lack of use has left my sourdough starter a little
too dormant). But taste wise they were wonderful. So good, in fact,
that my mother consumed about 3/4 of the first loaf in an 18 hour
span.
I've still got a whole container of
candied fruit, so I may make this again in the not so distant future.
And I officially made my New Year's Resolution:
Get back to baking!
Check out our other tasty takes on
stollen!
