LeadDog's blog

We have a persimmon tree and this year I thought I would make Persimmon bread from the fruit.  First I had to find a recipe that I liked and do a trial run to see how the bread tastes.  I found a recipe at this website that I used to make my bread.  http://blog.fatfreevegan.com/2007/11/persimmon-bread.html The first one turned out very tasty but I thought that I should double the recipe and bake the bread in my panettone mold.

It is Christmas time and it seems lots of people are making Stollen so here is my addition to the mix. 

I heard about Stollen recently and how good it is so I decided that I wanted to make some.  The only problem is I have never eaten or seen Stollen.  I looked in my books and on the internet for recipes for sourdough Stollen and decided to improvise and make my own.  The paragraph from Peter Reinharts's "The Bread Baker's Apprentice" is very nice and I think worthy of quoting here.

I call them sourdough sticks because I they are bigger than the bread sticks I have eaten.  They turned out great and I'm thinking about making them again for Thanksgiving.  Making them was a lot easier than I thought it would be.  I took a bunch of them to work and my coworkers gobbled them down.  The lumps and bumps gives them a nice rustic look.  They are really simple to make with just flour, water, and salt.  The crust was nice and crispy with a soft and chewy crumb.