Day 6: Cake or Bread?
Some call Kugelhof a mix between a pound cake and a bread. I have made several recipes over the years and they have all seemed more bready to me than cakey. In fact, it kinda just seemed like raisin bread baked in a fancy mold.
I thought I had made this kugelhof recipe from this book before, but now I am starting to think I must have been mistaken. The texture of this one is not the same as the others in the past. It really is like cross betwen a pound cake and a bread. It has a fine, dense crumb, like a pound cake, but it doesn’t melt in your mouth. There is a slight chewiness to remind you it is a yeast bread, but not as much elasticity as you would expect from bread.
It is surprisingly good. I was glad, too, that I liked it because, frankly, this is the fourth bread this week with dried fruit in it, and, as much as I love them, I was beginning to feel a bit over-fruited. I have heard that, traditionally, people dip the bread into their coffee when they eat kugelhof. I haven’t tried that, but I do know that it is really good alongside a cup of tea or coffee.
This bread hails from France. You can find a great recipe here. Try it. You will not be disappointed.
Also, don’t forget to leave a comment during my 12 Days of Christmas Breads series to win a box of Christmas Treats from me. You can enter one comment per post for a total of twelve entries per person. Facebook posts and “likes” don’t count. So, keep the comments coming here on the blog!