Bay Area bakers rise to the occasion with the traditional German holiday bread. Stollen. Dresden Christollen. Strutzel. Striezel. Stutenbrot. It may go by many names, but this oblong cake, dusted in a ...

The “I-Don’t-Have-Time-to-Make-Stollen Stollen” is what this recipe is sometimes called. Why? Because it uses baking powder instead of yeast to make this popular Christmas bread. So instead of taking ...

During the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories.

Stollen isn’t something that I grew up eating during the holidays, but it is something that has grown on me each year. The overall appearance of the bread, covered in a silly amount of bright white ...

Weekend Edition has been collecting holiday recipes from NPR staffers. This morning, we feature German Christmas Stollen, a favorite of NPR's Kim Bryant. Wait, don't reach for another slab of ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

As the nights grow long and a chilly wind chases autumn’s leaves away, our thoughts turn to bread. The smell of dough rising on the counter, yeasty and warm, is only bested by the flavor of a finished ...