Tel: 07901 578 562
Connect with us:TwitterFacebookInstagram
Hand Delivered Goodness

Stollen – how do you bake this festive treat?

Ah, stollen. It’s one of those breads which people have an opinion on. In the UK we are used to the sickly sweet bread with mixed fruit and a big rope of sugary marzipan running through the middle. It’s usually the marzipan that has the Marmite effect on people.

Well you’ll be pleased to know that the number of stollen varieties is huge. By huge, if you can imagine that Dresden in Germany hosts a market each Christmas dedicated to stollen, then you will start to appreciate what you might be missing out of if you are a marzipan naysayer.

Let’s take a look at why stollen is so special.

First off, it’s an enriched bread. By this, we mean that it has butter and eggs added in the dough which makes it deliciously dense. Mixed fruit is also added, which have been steeped in booze for a good week or so. This imparts an amazing festive dimension to the stollen flavour, which is often lacking in the supermarket varieties. After that, you are simply limited by your imagination.

You don’t even have to have marzipan running though. A delicious variety of stollen has a poppy seed mixture in the middle which adds an amazing depth. Check out the incredible recipe by Emmanuel Hadjiandreou. It’s pretty much foolproof.

This stunning plaited stollen is called a Strietzel, and is packed with Christmas colours.

Tradition holds that stollen is to represent the manager that Jesus slept in as a baby – a perfect Christmas analogy. Part of the process of making stollen is after knocking back the dough into a rectangle, you lay the baby Jesus (AKA marzipan sausage) in the middle and wrap it up in a blanket of dough.

Once it is out of the oven and cooled, you drench it with layer upon alternate layer of melted butter and sugar, before finally dusting the whole thing with snow (icing sugar).

Stollen doesn’t have to divide opinions – there is a recipe out there for everyone!

We had great full baking stollen along with cinnamon buns, mince pies and panettone on our Festive Baking class on Friday. A brilliant day was had, with a delicious festive lunch with wine, crackers and mulled wine in the afternoon!

If you would like to book a place on an upcoming class, our Festive dates are booking out quick!

Quick here to find a date that is suitable for you.

It is absolutely hands on – you do everything just with some great guidance from the expert baker. The course covers three loaves – a white farmhouse, a French Pain de Campagne and a wholemeal loaf. Matt encourages you to add your own flair to each – with an array of delicious ‘extra’ ingredients available to add to the loaves; poppy, chia seeds or sunflower seeds, olives and sun-dried tomatoes, dried fruits or chopped nuts. You can even add grated cheese or pieces of pancetta to really pimp things up when you bake them again in the creative comfort of your own kitchen! And that’s precisely the point. I can’t wait to bake bread again now. And I feel absolutely confident that I will be able to do it. And do it well. The smell in that kitchen – honestly, it was divine. When the loaves came out and were cooling, we sat in the living room and Matt recommended his favourite books for baking. A great touch with was very helpful indeed. I have been to a fair few cookery classes in my time but this one was, by far, the best. The tips I have picked up on, the newfound confidence, the way it has made me appreciate homemade baking so much more. I don’t want to buy or eat a mass-produced loaf of sliced bread ever again!
Read more testimonials

How can I stop wasting bread?

Food waste has been talked about for generations. Today, the main driver for this is due to excessive consumption and its effect on global resources. In times past, it was used due to prevent excess merchant vessels taking perilous journeys in times of war. You don’t have to get on a soapbox about it though
Read more…

Review of Bread & Beer Baking Class at OMB Hale

Given that they are two of my great passions, there was always going to be a Bread & Beer class when I launched One Mile Bakery Hale. This unique course celebrates both things, and explores the relationship between the two in a hands-on full-day class. Dan Doherty, who blogs as Manchester Food Tourist, came along
Read more…

The industrial loaf additive linked to obesity and diabetes. This is of no surprise. People say 'I cut out bread a…
Thursday 25th April
today's stats : 4 new followers, 2 new unfollowers, 884 non-followers. found via
Thursday 25th April
It's great to be back delivering again and seeing our lovely customers! Tonight's delivery is a spelt and rye count…
Wednesday 24th April

The One Mile Bakery – Hale – 25 April 2019 19:10

When respected PTs are saying this, you need to listen. Bread is not the enemy. Ultra-processed food is the enemy. Sourdough is just flour, water and salt. It’s about as clean a source of carbs as you’re going to find. . . . . #food #gymlife #altrincham #nutrition #photooftheday #healthyfood #body #healthylifestyle #realbread #instafit #weightlossjourney
Read more…