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
100g mixed peel
200g bread flour
6g yeast (fresh)
1 tsp vanilla extract
1 tsp almond extract
½ tsp mixed spice
½ tsp ground cinnamon
25g ground almonds
25g flaked almonds
Icing sugar to dust.
- 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.
- 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.
- Place the dough back into your mixing bowl and cover with cling film for 1 hour.
- 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.
- Pre-heat oven to 180 C
- Place onto a baking sheet and cover again for 1 1/2 hours or until double in size.
- 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