The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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pmccool

Last weekend had me going.  My work schedule gives me every other Friday off and last weekend was one of my 3-day weekends.  First up, repairing some of the heat and drought damage that my yard suffered.  Lots of weeding and raking and seeding and watering, followed by loudly protesting muscles and joints.  But it's done.  In another week or so I should be seeing new grass growing in areas that were entirely killed.

Saturday was pretty low key, given the ongoing protests mentioned earlier.  Still, I did manage to get in a batch of the NY Deli Rye from the BBA for this week's sandwiches.  Love that stuff!

Sunday afternoon, protests or no, was given over to some further test bakes in preparation for the classes that I will be teaching in a few weeks.  First I mixed up a batch of Bavarian Christmas Braid.  It's a beautiful dough, slightly sweet and redolent of mace and lemon zest.  The almonds and brandy-soaked raisins don't hurt anything, either.  The bread is made up as a small braid stacked on top of a larger braid, which makes for a very pretty loaf.  In the hands of a competent braider, it would be downright beautiful.  After coming out of the oven and cooling slightly, it is drizzled with a light glaze flavored with almond extract.  

Here is how it looked just out of the oven:

And after glazing:

Not being particularly fond of candied cherries, I elected not to garnish the loaves.

While the braid dough was fermenting, I got to work on candying some orange peel that would be needed for some stollen (currently fermenting as I write this).  I'd never done it before and was pleasantly surprised to find how simple it is.  A bit tedious, yes, but not difficult.  Since the Web is rife with instructions, I'll not duplicate them here.  However, I will share some pictures of how they turned out.

Just out of the syrup:

Starting to dredge in sugar:

And all done:

Last but not least, some savory muffins rounded out the day's baking:

Paul

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