This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
The introduction to this recipe in my Mom’s cookbook, Breads From Betsy’s Kitchen, says: “Pita bread is a staple of the Middle East. It goes by different names in various countries – Peda, Pide, Pitta, Ramadan Bread. It is flat bread that puffs up when baked on the bottom of a hot oven.”
No matter where she traveled or who she taught, my Mom found that the best way to get folks to overcome their initial fear about baking was to start with a basic white learning loaf.
Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.
The glaze (or syrup as Mom calls it) is the secret weapon of this recipe. It seeps into the spirals and turns into actual cocaine. Not really…
Something magical happens when you open the oven and smell the powerful aroma of baked bread with rosemary – something almost spiritual. Ohm…
Easy. Yummy. A guaranteed good time. I love a bread that’s as fun to make as it is to eat.
Curry, onion, apple, and raisins – a playful loaf that comes out of the oven with a light texture and hint of sweetness.
Five pre-teen boys at the house for an overnight birthday party? No worries. These rolls will earn rave reviews guaranteed.
A big hit with the family. I enjoy seeing folks gather in the kitchen as the bread is baking, asking, “When is the bread going to be ready?” Love it!