Pierogi Princess
Senior Cook
I tried making German Stollen Bread and bombed, it didn't rise and the dough was very dense. I baked it anyway and it came out like a hockey puck. Any help.....
PP I heat the milk and stick my finger in it to test the temp, it should be just hot enough to leave said finger in liquid. I then put a tsp of sugar in, then the yeast mix and leave till it gets a good frothy head. I then sift the flour and salt into a bowl make a well and pour the yeast liquid in the add the beaten eggs and soft butter, mix together then add the dried fruit ect and knead. I put home made pistachio M/pan in the middle of mine.
Also note the related recipe link
A Good Appetite - A Holiday Stollen That Will Stay Moist - NYTimes.com
PP I heat the milk and stick my finger in it to test the temp, it should be just hot enough to leave said finger in liquid. I then put a tsp of sugar in, then the yeast mix and leave till it gets a good frothy head. I then sift the flour and salt into a bowl make a well and pour the yeast liquid in the add the beaten eggs and soft butter, mix together then add the dried fruit ect and knead. I put home made pistachio M/pan in the middle of mine.
I think you got your answer. It sounds as if the milk was too warm and killed the yeast. You should always get the bubbly-foamy reaction when setting up your yeast.
The prob you have asking me that question is I have been baking breads for a long long time and the touch and look of the dough tells me when to stop. I taught bread making at a night school yrs ago and tried to instil in my victims that most people have failures at the start. PP your confidence will grow.Also Bolas, the recipe calls for kneading for 8 minutes, is this length of time necessary.
The prob you have asking me that question is I have been baking breads for a long long time and the touch and look of the dough tells me when to stop. I taught bread making at a night school yrs ago and tried to instil in my victims that most people have failures at the start. PP your confidence will grow.
Cws the funny thing is my Mum was a great cook who could not make bread.Blood temp is 98.6 f and milk at that temp will work fine as your gran knew, it may take longer but increasing the heat for speed could be a dangerous mistake.
I agree with accurate weights and measures ect in patisserie, bread making is made out to be to complex in my book.
Although, now that I am reading your post, something did no seem right when I added the yeast, no bubbling went on? It did not seam to dissolve correctly? What do you think?
I'd be tempted to drink the brandy or throw it in with a pork roast...Try adding brandied raisins and currants in stollen, it's delicious! To brandy them yourself:
Boil hot water, pour enough just to cover the raisins, cranberries, etc.
Let cool, then add in brandy, however much you like.
Store in a glass jar (I keep mine in the fridge).
When ready to use, drain out the liquid but keep the fruits plump and moist.
It's best made an year in advance, but if you do it today, it'll still taste pretty good by Christmas. I learned this from an British friend who makes fruitcakes, and I used her trick to make the best stollen I've ever tasted.