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.
The flavor of the softened buckwheat groats plays nicely with the hint of citrus and the soft suggestion of Parmesan.
This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.
Fresh cranberries soaked in rum, rolled in cane sugar, and baked in a bread laden with flaxseed. Really, really yummy bread. And yes, of course I drank the rum. And no, I’m not a lush. And possibly, I might be fibbing… but not about the bread.
What could be better than apricots soaked in ginger beer? I’ll tell you what… nuthin. This recipe rocks – I know because my wife Becca gave it her “I could eat another slice” seal of approval!
I came up with this bread while stroking my waxed mustache and admiring my man bun. It’s a hipster thing. You don’t have to be a hipster to make it, but you really ought to like blue cheese.
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
The taste of sourdough, red wine, and a dash of pepper: a stately, robust loaf with a thick crust and a smooth aromatic crumb. Look at me sounding all fancy pants.
A whole wheat egg braid made with Stump City Brewing Red Ale and red winter wheat berries. Made in celebration of Stump City Brewing in Gloversville, New York.