Last meeting of the year in church today because of all the hassle with getting the hall over the Christmas season. So John preached a good one about gifts and what you might want isn't necessarily what you might get etc and getting to know Jesus as one of the best gifts we can recieve.
Then we had a bring a plate faith lunch and it was really good to have some fellowship time with the rest of the church 'cos normally I'm hurtling out at the end in an attempt to get my kids to bed after a busy evening meeting ready for school the next day.
I brought the sabbath bread that we normally have on the Friday evening meetings and as a kind of Christmassy effort I also made some stollen which is an aquired taste but if you like marzipan and not many do, it is worth the effort.
Anyway, here is the recipe for Sabbath Bread
Half a large packet of plain flour (I think that is 500gms but not sure)
1 sachet of dried yeast
salt 1 teaspn
1 tablespoon olive oil
10 fl oz milk warmed
2 medium eggs beaten
3 tablespns honey
Plonk the dry ingredients in a very large bowl, glass for preference as it holds the warmth. Add the oil, honey, eggs and milk and mix together, first with a fork and then with your hands. Knead it for about five or ten minutes whilst praying for the church especially the children. The texture should change from sticky to pliable silkiness.
Then cover it with a tea towel and leave it in a warm place for about an hour and a half until it has doubled in size. See the need for a large bowl!
Split the dough into three roughly equal pieces, roll into a long sausage, about the same width as well ... a sausage and then holding one end, plait the three sausages together in memory of the trinity.
Place on a lightly oiled baking tray and brush the loaf with some milk.
Bake in a pre-heated oven at 200 C for 30 mins until it is toasty golden.
Stollen is very similar. I use the recipe and method outlined above but before adding the wet to the dry add chopped glace cherries, candied peel and chopped dried apricots in the proportions that you fancy but about 2 oz all told and knead in.
Then after its risen pat it out to a rectangle about (30 cm by 15cm) on a floured surface then take 250g of marzipan and roll into a sausage and place in centre of the dough and roll it round, seal with milk thne place on oiled baking tray, brush with milk and bake in preheated oven for 30 - 35 mins.
Stollen is best eaten fresh and warm but it is good the next day if you toast it.
Then we had a bring a plate faith lunch and it was really good to have some fellowship time with the rest of the church 'cos normally I'm hurtling out at the end in an attempt to get my kids to bed after a busy evening meeting ready for school the next day.
I brought the sabbath bread that we normally have on the Friday evening meetings and as a kind of Christmassy effort I also made some stollen which is an aquired taste but if you like marzipan and not many do, it is worth the effort.
Anyway, here is the recipe for Sabbath Bread
Half a large packet of plain flour (I think that is 500gms but not sure)
1 sachet of dried yeast
salt 1 teaspn
1 tablespoon olive oil
10 fl oz milk warmed
2 medium eggs beaten
3 tablespns honey
Plonk the dry ingredients in a very large bowl, glass for preference as it holds the warmth. Add the oil, honey, eggs and milk and mix together, first with a fork and then with your hands. Knead it for about five or ten minutes whilst praying for the church especially the children. The texture should change from sticky to pliable silkiness.
Then cover it with a tea towel and leave it in a warm place for about an hour and a half until it has doubled in size. See the need for a large bowl!
Split the dough into three roughly equal pieces, roll into a long sausage, about the same width as well ... a sausage and then holding one end, plait the three sausages together in memory of the trinity.
Place on a lightly oiled baking tray and brush the loaf with some milk.
Bake in a pre-heated oven at 200 C for 30 mins until it is toasty golden.
Stollen is very similar. I use the recipe and method outlined above but before adding the wet to the dry add chopped glace cherries, candied peel and chopped dried apricots in the proportions that you fancy but about 2 oz all told and knead in.
Then after its risen pat it out to a rectangle about (30 cm by 15cm) on a floured surface then take 250g of marzipan and roll into a sausage and place in centre of the dough and roll it round, seal with milk thne place on oiled baking tray, brush with milk and bake in preheated oven for 30 - 35 mins.
Stollen is best eaten fresh and warm but it is good the next day if you toast it.
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