Sunday, October 3, 2010
In making this bread, I used up the last little bit of lemon and orange oil that I had on hand as well as several different types of dried fruit, including raisins, cranberries, cherries, apricots and apples. The added butter gave the bread a nice rich flavor not dissimilar to brioche. The fruit reminded me of the stollen I made a few weeks ago which shouldn't be too surprising since the two breads are distant European cousins.
When shaping, I decided to make a dozen small muffin-sized "loafs" as well as the larger loaf above. The larger loaf maintained moisture a little bit better and we ended up using for french toast a couple days after making it, which was also very tasty.
I'm a little puzzled as to why this recipe wasn't originally placed in the sourdough section since it called for barm. However the addition of the barm gave this bread a very subtle flavor and in no way detracted from the final effect.
I really liked this bread and I'm considering adding it my collection of Christmas traditions.