How To make German Bread
1/2 c Butter
3/4 c Sugar
1 c Yeast
1 x *dissolved in:
1/4 c Water, lukewarm
1 c Milk, scalded
2 ea Egg, well beaten
2 1/2 c Flour, bread
1 x *to:
3 c Flour, bread
1 1/4 c Bread crumbs, soft
3 tb Brown sugar, light
1 t Cinnamon
1/4 ts Salt
2 tb Butter, melted
Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat
again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make German Bread's Videos
How to Make Crusty German Bread Rolls
With this easy recipe, you can make authentic German buns - just like from the bakery down the street. Crusty and crunchy, these Brötchen or bread rolls are perfect for all your sweet or savory toppings.
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10 German Bread Rolls - German Baked Goods - German Bread
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10 German Bread Rolls - German Baked Goods - German Bread
In today's video, we will be focusing on the German Bread Rolls. First, we will talk about the facts of German bread rolls, then I will show you the most popular German bread rolls and at least my favorite one so please keep on watching till the end!
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German Bread And Bakeries: Why Germany Is The King Of The Crust | Meet the Germans
The Germans are extremely proud of their bread culture – and pretty scathing about bread from most other countries (don't get them started on Toastbrot.) Since moving to Germany, Rachel has discovered the delights of fresh German bread from the local bakery. But there's still one thing getting between her and a bag of crusty bread rolls...
Rachel moved from the UK to Germany in 2016. As a relative newcomer she casts a fresh eye over German clichés and shares her experiences of settling into German life. Every two weeks she explores a new topic – from unusual bans to meaty cuisine or haunted castles. This week: bread.
Are you a fan of German bread? Or can your country's bread give Germany a run for its money?!
For more on bread varieties across Europe, check out DW's Baking Bread series:
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#Bread #MeettheGermans
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The Last German Bread Recipe You Ever Need (Mischbrot)
This is how you make an amazing authentic German sourdough bread, known as Mischbrot or Graubrot. This is the most authentic German style bread you can find very popular in Germany. I'll show you how you can make this bread step by step using my recipe. The name changes depending on the region where you are.
Historically in Germans have eaten a lot of rye. Rye is more resistant to cold and yields better crop with the German climate. Rye is planted in September/October and then survives the winter. It can resist temperatures of up to -25°C.
Thus many German breads contain rye and also a little bit of wheat. Because of that we call this bread Mischbrot. Which literally means mixture bread. Depending on the area in Germany it is also known as Graubrot. Because the bread's crumb is grey.
Rye adds a unique distinct taste to the bread. The combination with the wheat creates an overall more open crumb. You could also leave out the wheat completely but then would have a more dense crumb.
This is one of the easiest breads to bake as there is very little work required.
Ingredients:
- 250 grams of rye flour (50%)
- 250 grams of wheat flour (50%)
- 100 grams of sourdough starter (20%)
- 325 grams of warm water (65%)
- 10 grams of salt (2%)
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0:00 Intro
0:50 Ingredients
1:29 Making the dough
7:34 Shaping the dough
10:30 The result
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German Bread Recipe | EU Politics Explained by Baking a Heavyweight Bread from Germany
Germany is well known for its love of bread and many different bread recipes. When abroad, Germans often miss their bread from home which is usually darker bread made from rye or whole grain flour. In this episode of “Baking Bread” DW’s EU correspondent Georg Matthes explains how to bake a rich and heavy “Graubrot” and what you can learn from it about EU politics.
Adapted from a recipe by Lutz Geißler, Germany‘s biggest bread blogger. Check out his recipes here:
#BakingBread #BreadRecipe # GermanBread
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Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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