CHRISTMAS STOLLEN

This traditional German Christmas bread is a delightful addition to festive teas.


Ingredients:

Starter
150g/ 5 oz Harvest Gold Strong White Flour

12g/ 2 sachets Homepride Easy Blend Dried Yeast

100ml/ 3 ½ oz fresh milk, well warmed

Dough
200g/ 7 oz Harvest Gold Strong White Flour

40g/ 1 ½ oz sugar

1 egg, size 3, separated

5g/ 1 tsp mixed spice

125g/ 4 oz butter

50g/ 2 oz marzipan, chopped finely

Fruit Mix
240g/ 8 ½ oz sultanas

50g/ 2 oz chopped almonds

75g / 3 oz mixed cut peel

15 ml/ 1 tbsp water

25 ml/ 1 fl oz rum

Glaze
15g/ 1 tbsp egg white

25ml/ 1 oz fresh milk


Procedure:

1. Preheat oven to 190 °C/ 375 °F/ Gas mark 5.

2. Grease and line a 1 kg (2 lb) loaf tin with grease proof paper.

3. To make the starter dough, sieve the flour into a large mixing bowl and stir in the yeast. Add the warm milk and work to a dough with a round bladed knife. Knead together for 3 minutes, cover and stand for 30 minutes in a warm place until double in size.

4. Meanwhile, prepare the dough by sieving together the remaining flour, mixed spice and sugar.

5. Rub in the butter and the marzipan until the mix resembles fine breadcrumbs. The resulting mix will be quite soft.

6. Knead the dough into the risen starter dough with the egg yolk for about 3 minutes until well mixed together.

7. Mix together the fruit ingredients and gradually knead this into the dough until well incorporated.

8. Allow to rest for about 10 minutes covered with lightly oiled cling film before rolling out on a floured surface to a rectangle 22x18 cm (9x7 inches) with half being twice as thick as the other down the longer side.

9. Fold the thickest side of the dough over to just past the centre and roll the dough over. Carefully place the stolen into the prepared loaf tin.

10. Mix together the milk with the remaining egg white and glaze the stolen before baking in the preheated oven for 55 to 60 minutes until well risen and golden.

11. Cool on a wire rack and decorate with icing sugar when quite cold.


Cook’s notes:

Time: Preparation takes 60 minutes, baking takes 55-60 minutes.

Cooks tip: Glace cherries will colour the bread with a pink tinge.

Serving Ideas: Can be served warm or leave in airtight tin for at least 24 hours to mature and serve in buttered slices.

RICH FRUIT CAKE

A valuable standby for those unexpected guests who drop in for tea.


Ingredients:

225g/ 8oz Homepride Self-Raising Flour

5g/ 1 tsp mixed spice

175g/ 6 oz brown muscavado sugar

3 eggs, size 3

200g/ 7 oz sultanas

100g/ 3 ½ oz raisins

200g/ 7 oz currants

100g/ 3 ½ oz glace cherries, roughly chopped

50g/ 2 oz mixed cut peel

Grated rind of 1 lemon


Procedure:

1. Preheat oven to 160 °C/ 325 °F/ Gas Mark 3.

2. Grease and line a deep 18 cm (7-inch) cake tin.

3. Sieve together the flour and mixed spice.

4. Cream the margarine and sugar together in a large mixing bowl until light and fluffy.

5. Beat in the eggs, one at a time, adding a little of the sieved flour with each egg.

6. Fold in the remaining flour and mixed spice followed by the prepared mixed fruit and lemon rind, mixed gently and thoroughly, until well incorporated.

7. Turn into the prepared tin and smooth the top.

8. Bake the preheated oven for 1 ¾ -2 hours, until as skewer, when inserted, comes out clean.

9. Leave in cake tin for 10 minutes. Turn out, remove paper and cool on a wire rack.

10. When cold, wrap in a double layer of greaseproof paper and store in a tin.


Cook’s Note:

Time: Preparation takes 25 minutes, baking takes 1 hour 45 minutes – 2 hours.

Cooks Tip: On removal from oven, brush surface with whole milk to give an attractive sheen.

Serving Ideas: Store in an airtight container for at least 24 hours to mature before serving.