Soulful Creations

Well, I seem to the last one to post yet again! This time we were challenged with Stollen, a cake like yeast bread with history as rich as its flavors. While it is thought to have originated sometime around 1330s, it is first mentioned in the accounts of the Christian Hospital of St. Bartholomew in Dresde, Germany.  Want to read more about it- check these pages here or here . The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking . She chose to challenge Daring Bakers’ to make Stollen . She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration. Stollen Wreath Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people (I made one medium-sized and two small loaves) ¼ cup lukewarm water 28gms fresh yeast {or 14 grams active dry yeast} 1 cup milk 140gm unsalted butter 5½ cups {770 grams} all-purpose flour ,  pl

So here I am about 10 days late with my DB posting- I had almost everything ready to go for the Thanksgiving dinner but then Mr. Potter happened. I had seen it once before already but our friends who are both fairly new parents (a 7 mo old and a 15-month old) wanted to desperately see the movie on Thanksgiving day. And since they brought with them a beautiful mango tart- my dessert plan went out the window. The menu included- a chickpea-butternut squash pot pie, carrot-parsnip soup and beet-apple salad. Finally I got a chance to use the pasta frolla dough that has been sitting in my refrigerator for almost 2 weeks now! Yippeee.... The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole . She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. Ingredients I used the version2 of the pasta froll