The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stollen from Beard on Bread - Do you have the recipe

celestica's picture
celestica

Stollen from Beard on Bread - Do you have the recipe

Hi Everybody, 


 


I've made the candied peel, bought  the dried fruits, and now cannot find my copy of Beard on Bread.  Can anybody share his recipe for Stollen?


It is delicious and I live in rural place with one book store that does not have this book, nor does the library.  This is one of the 


first yeast breads I even made and the flavour is heavenly.


 


Thanks!  My peel is waiting on the counter....


C. 

wayne on FLUKE's picture
wayne on FLUKE

I am looking in my copy now and do not see a stollen recipe.


wayne

celestica's picture
celestica


Stollen

From The New York Times International Cook Book by Craig Claiborne, 1971


1 cup milk -- scalded
1 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter
3 tablespoons shortening
3 packages yeast
3 eggs -- lightly beaten
3/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cardamom
3 cups bread flour
3 cups all purpose flour (about 3 cups)
1 1/2 cups candied fruit
1/2 cup raisins
3/4 cup chopped pecans

For frosting:
1 1/2 cups powdered sugar
2 tablespoons unsalted butter -- melted
Water

Combine milk, sugar, salt, butter, and shortening. Stir to dissolve
sugar. Cool or heat to about 120°.

Proof yeast in a bit of water and a pinch of sugar.

Toss fruits with a bit of flour.

Combine bread flour, cinnamon, mace, and cardamom. Mix in eggs, proofed
yeast, and milk mixture.

Add enough all purpose flour to make a kneadable dough. Knead until
elastic, adding more flour as needed. Dough will be sticky. Knead in
the fruits and nuts.

Spray a bowl with Pam. Place dough in bowl and spray top of dough with
Pam. Cover with a towel and let raise until doubles, about 2 hours.

Punch down, divide in two and roll each half into a 12" x 9" rectangle.
Fold dough about 2/3 along the long axis. Place on greased cookie
sheets. Cover each stollen with a towel and let raise until doubled,
about 45 - 60 min.

Bake in a preheated 350° oven for about 30 min., until stollen sound
hollow when rapped on the bottom. Cool on racks.

Frosting: Combine powdered sugar, butter, and water to make a very thick
slurry. Drizzle frosting over cooled stollen and decorate with pecan
halves and candied fruit if desired.



celestica's picture
celestica

It was in Craig Claiborne's New York Times International Cookbook, 1971.  Thanks for looking.


 


C. 

amolitor's picture
amolitor

I think we're actually discouraged from posting published recipes in here? That's copyrighted material, usually.


Just a thought..

celestica's picture
celestica

Thank you for pointing this out...I was going by my understanding of Canadian copyright law, that it is o.k. to share a small portion of a book for personal use, but not a substantive amount.  


In my defence, I do give credit to the author - Craig Claiborne is (was?) an amazing cook and I encourage everyone to buy his books, including the New York Times International Cookbook.  As I recall, the recipe for Beef Stroganoff is incredible too.


Oh yeah, the book is out of print too...does that matter?


 


 


 

amolitor's picture
amolitor

I'm just passing on what I think I've seen ;)


Floyd will no doubt be along eventually and remind us of the truth!

Floydm's picture
Floydm

To the best of my knowledge, in the States recipes cannot be copyrighted but way they are written can be.  So printing recipes that you put into your own language is legal, whereas exactly copying a text without an author or publisher's permission is not.  


Most cookbook authors I've interacted with do not to mind seeing their recipes reprinted online as long as they are given adequate credit, but if you are going to copy a recipe exactly it is best to ask.  


The few times I've been contacted by authors or publishers and asked to take down recipes I have honored their requests.