Hi Again, and Happy New Year!
I have a new recipes on the way and should be ready to post them on Sunday (tomorrow). Please write back to me then (official recipe testers only) and request the specific recipe you'd like to try. Please, always specify which one you'd like rather than say, "Send me whatever you'd like," because I don't always know which ones you've already done.
I've been receiving requests from new folks who want to join the tester list. New folks, please refer to previous posts--I'll be opening the list soon, hopefully in two weeks, but don't make the request to join until I officially post it here. That way you won't fall through the cracks. I appreciate your patience and know you're chomping at the bit--soon....
My goal with the new testers is to see if the various tweaks and corrections we've applied from the first round of testing makes each recipe more user friendly and reliable. First round testers are also welcome to request the revised versions and re-test them. But, again, please wait till I post it here. Meanwhile, we still have first round recipes to test.
For those who already have the holiday bread recipe, I've made a change to the stollen instructions that I'd love for some of you to try (and it will produce a finished loaf much sooner): After mixing the dough and incorporating the fruit, leave it in the bowl for 30 minutes, then shape it (into one or two loaves) and pan it (parchment lined sheet pan), and then immediately place it in a cold oven. Turn it on to 350 degrees F./177 degrees C., and bake for 20 minutes. Rotate the pan and continue baking till done (total bake time, about 45 to 65 minutes--185 to 190 degrees internal temp.). Follow the finishing instructions on the recipe. You may have to double-pan the bread to protect the bottom, depending on the oven (less necessary for convection ovens). If you try this, please send me your results--thanks!
Okay, more tomorrow (hopefully!). Till then,
May your bread always rise!
Peter
