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Baker Toms Stollen Loaf

Hi all

I thought I would have a go at making Baker Toms Stollen bread. My soon to be son-in-law James was on his way home from Singapore last week, his first Christmas home in 5 years so although I haven’t made bread before I thought it would be a nice gesture to greet him with a loaf and some mulled wine. Anyway, mine didn’t quite live up to Baker Toms but for a first attempt it wasn’t “half bad” so thought I would share it with you, or if you are living in Cornwall and want to cheat, pop into one of Tom’s shops and pick one up.

Happy baking —-  Alison x

75g raisins

75g currants

100g mixed peel

200g bread flour

6g yeast (fresh)

30g sugar

50g milk

1 tsp vanilla extract

1 tsp almond extract

½ tsp mixed spice

½ tsp ground cinnamon

4g salt

80g butter

25g ground almonds

25g flaked almonds

1 egg

150g marzipan

Icing sugar to dust.

  1. Bring the milk and butter to room temperature. In a large bowl, add all the ingredients apart from the raisins, currents and marzipan. TIP: soft fruits break down while kneading, so it’s best to add towards the end.
  2. Bring all the ingredients together to form very sticky dough. Knead for about 10 minutes on your work surface. Add the raisins and currants, and work them in.
  3. Place the dough back into your mixing bowl and cover with cling film for 1 hour.
  4. Place your dough onto a lightly floured work surface and stretch out to a 15cm x 15cm square. Place your marzipan in the middle and roll the dough so it’s encloses and no marzipan can been seen.
  5. Pre-heat oven to 180 C
  6. Place onto a baking sheet and cover again for 1 1/2 hours or until double in size.
  7. Bake for 35 to 40 minutes and sprinkle with icing sugar when it comes out of the oven.

Visit Baker Tom shops in Lemon Street Market, Truro; The Platt, Wadebridge; Church Street, Falmouth; and the bakery in Wilson Way, Pool. www.bakertom.co.uk

– See more at: http://www.claracreate.com/blog/category/Recipes#sthash.r59WiWnF.dpuf

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