The 36th recipe in the Bread Baker’s Apprentice Challenge is Stollen, a German holiday bread. Never was a bread so aptly named. But we’ll get to that in a minute. Stollen is traditionally made at Christmastime. The shape of the bread is meant to resemble a blanket in a manger. And the color (studded with candied fruit) is supposed to remind us of the gifts brought to the baby Jesus by the Magi.
Before I started this bread, I made a quick trip to the store to stock up on ingredients: candied fruit, almonds, candied citrus peel, and golden raisins. I decided to take PR’s recommendation and soak the fruit for several days before making the bread. I measure out the dried fruit, raisins, and peel (I decided to add some citrus peel); added lemon, lime, and orange oils; and then reached for the brandy.
Imagine my surprise when I discovered there was no brandy in the house. And no rum, either. It was a dark and stormy night, and I didn’t feel like running back to the store, so I decided to use something I had on hand. And the something I reached for? Scotch. Single malt scotch. Expensive single malt scotch. It’s not that I mind using expensive ingredients when I bake. I just wasn’t sure how fruit soaked in scotch would taste. But, it was what I had, so I decided to use it. After adding the whisky to the fruit mixture, I stirred it up and covered the bowl. I stirred the mixture several times a day for the next few days.
On baking day, I made the sponge. Since I don’t bake with milk, I mixed the sponge with warm water, flour, and yeast.
After an hour, it looked like this:
I mixed the dough and sponge for a few minutes in the Kitchen Aid (substituting buttermilk powder for the milk), let it rest for about 10 minutes, then added the fruit a little bit at a time. After kneading the dough for another 4 minutes, I put it in an oiled bowl to ferment for 45 minutes.
I patted the dough into a rectangle and sprinkled it with almonds, raisins, and dried fruit.
Then I rolled it into a batard and placed it on a baking sheet, curving the ends slightly.
I let the dough rise for about an hour-and-a-half, then baked it in a 350 degree oven for 20 minutes. I removed the loaf from the oven, turned it for even baking, then inserted a probe thermometer into the dough and let it bake for about another 25 minutes, until the internal temperature reached 190 degrees.
Then I removed the bread from the oven and immediately brushed it with vegetable oil.
And finally sprinkled it liberally with two layers of powdered sugar.
I went off to do something else for an hour or so while the bread cooled. After about half an hour, I heard my daughters laughing and yelling at the dog (never a good sign), and I walked into the dining room to see Bailey standing on the table, licking all the powdered sugar off the bread. Here’s what it looked like when he was done:
I will say that dog saliva gives the bread a nice shine. Unfortunately, it’s not too appetizing. My mom and I were the only ones brave enough to try it (without the top crust). It had a really good flavor from the spices and nuts. And the fruit in whisky wa s interesting combination. The scotch mellowed a bit with the soaking and baking, but it still had the distinct taste of the bog where it was produced and the peat harvested there.
It really was a beautiful bread, and had it not been a sugar lick for the dog, I think it might have made an excellent bread pudding.