Food Director, Susan Westmoreland's Holiday Bread Recipe - Good Housekeeping 12/07 - I have made a

Gay, my issue with these breads is they always seem "dry" or they dry out really quickly.

Now I'm speaking about purchased stollen--haven't actually bothered making any myself since the dryness always bothered me.

Does yours end up tender/rich--without that dryness issue? Or can you tell if this recipe would avoid that issue?

Or gee, maybe it's me! Maybe dryness IS part of the stollen-ness of stollen? I've got the same issue with panettone.

I hate to waste ingredients testing, but I'd dearly love to find a bread that doesn't dry out.

 
I make Stollen most years, for Christmas. I mail some to my Dad, as it...

...is a powerful reminder for him of how Mom used to bake at Christmas.

If I get a chance, I'll copy and post a blurb from Edna Lewis on the Stollen she used to make, and how she stored it. Very interesting.

Michael

 
Marilyn, I believe the bread stays moist because of the Ricotta. That has been my

experience! It also does not last in my house. I understand what you are saying about purchased Stollen being dry as I have found that to be so true.

 
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