First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.
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.
Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
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.
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.