Search Results for '("C'

[BakerAunt]

Authentic German Milk Roll (Milchbrötchen)
Submitted by Annabelle's Lair on January 14, 2015 at 5:35 pm

"A German breakfast usually consist of some fresh rolls from the bakery. These rolls are one level above Wasserbrötchen and are more tender because of the butter and milk content. The rolls are then consumed fresh with butter, cheese, jams or cold cuts." WLG

Yield: 8 rolls
Source: Woodlandgardner "Ulrich"

1 teaspoon fresh or dry yeast
4 g brown sugar
300 g of lukewarm milk
500 g all purpose flour
25 g of butter
8 g of salt

In mixing bowl of stand mixer combine warm milk, brown sugar, yeast and let rest 5-10 minutes until yeast dissolves.

Then add the flour, butter salt, and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let the dough proof for 7-8 hours depending on room temperature.

Shaping: scale dough out into 8 equal pieces; then make a crease in the ball about 3/4" with the back of a wooden spoon handle by rolling dough up into crease around end of handle; pinch ends of roll together.

Second rising: make folds in a well-floured couche, lay the rolls between couch folds upside down (helps roll keep shape) or with crease facing down, and let proof for 1 hour depending on room temperature.

Preheat oven & hearthstone to 420F at least 30 minutes prior to baking the rolls.

Place parchment paper on pizza paddle and gently place the rolls right side up and place on parchment paper.

Slide parchment into oven and bake on 420F for 25-30 minutes.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

German Nut Cake (Nusskuchen)
Submitted by Annabelle's Lair on January 14, 2015 at 5:57 pm

Source: Woodlandgardner "Ulrich"

9 cup bundt pan
1 1/2 cups or 3 sticks (300 g) butter at room temp
1 1/4 cups (250 g) granulated sugar
4 eggs

For the nuts:
1 cup (100 g) ground hazelnuts
1 cup (100 g) ground almonds
1 pinch salt
3 tablespoons baking powder

For the Glaze:
½ cup (60 g) powdered sugar
1 tablespoon cocoa powder
3 tablespoons black rum (I use Barcardi) to thin sugar mixture

Preheat oven to 350F.

Grease and flour bundt pan, set aside. One could also use baking spray with flour instead.

In mixing bowl cream together butter and sugar until sugar dissolved. Add 4 eggs, 1 at a time to creamed mixture.

In separate bowl stir together ground hazelnuts, ground almonds, salt, and baking powder.

Incorporate the nut mixture spoon by spoon into creamed batter.

Spoon batter into bundt pan and bake on 350F for 50-60 minutes or until tester inserted comes out clean.
Wait 5 minutes before removing bundt cake from pan, then gently remove to cooling rack. See options below.

Option 1) Apply glaze with brush to hot cake so alcohol can evaporate; OR

Option 2) Once completely cooled, sift confectioners sugar over the bundt cake.
Taste great served with German vanilla whipped cream (see my recipe).

comments
Submitted by bakeraunt on Sat, 2015-01-31 16:09.
Hello, Nebelwesen: I am trying this recipe today, and my butter is softening. I have a question for you: Is 3 Tablespoons of baking powder correct? That seems like a lot, but if you say it is correct, then that is what I will do.

Submitted by Annabelle's Lair on Fri, 2015-02-06 01:13.
bakeraunt, I updated the measurements into English for you. The 3 tablespoons are the correct amount as the bundt cake should be high and light. The baking powder is used in lieu of yeast so the cake won't have a yeasty taste and produces a quicker turnover time unlike yeast desserts. I apologize for not getting back to you sooner. I hope your cake came out ok. If not, try it again and you will succeed. Let me know if you have any questions. I'll be checking my page every day from now on. Thanks.

Submitted by Annabelle's Lair on Fri, 2015-02-06 01:48.
bakeraunt, I forgot to add the glaze recipe for the cake so I went ahead and added that in so you can use that option next time.

Submitted by bakeraunt on Fri, 2015-02-06 14:48.
Nebelwesen: Thank you for the reply. I actually tried it with just 1 Tbs. of baking powder, and alas, it collapsed, and butter leaked out of the pan (springform pan with a bundt insert), and then it stuck to the pan. The good news is that I made it into a dessert by crumpling the cake and adding defrosted blueberries and frozen vanilla yogurt. It still tasted good, so I will certainly try the recipe again, and this time I will use the 3 Tbs. of baking powder. I will also use a pan that will not leak.

My family ancestry is mostly German, with some Swedish and English, but none of the German recipes came down to me, so I am always interested in finding some. Thank you!

Submitted by Annabelle's Lair on Sun, 2015-02-08 14:26.
If you are really serious about baking European then scale out your ingredients which will provide the most accurate results. Amazon has some nice kitchen scales..Soehle, Kaiser, Starfrit. I pretty much use a scale for most of my baking now.

[BakerAunt]

German Soda Pretzels (Pretzeln)
Submitted by Annabelle's Lair on January 14, 2015 at 4:06 pm

Traditionally pretzels are eaten while consuming beer in Germany especially in the state of Bayern (Bavaria). There is another type of pretzel known as Laugenprezel "lye roll" which is [uploader's note: the rest is missing.]

Yield: 8 pretzels
Source: Woodlandgardner "Ulrich"

For the dough:
1 cup (225 ml) water
1 tsp (4 g) brown sugar
1 tsp (4 g) dry yeast
3 cups (400 g) all purpose flour (I use King Arthur unbleached flour)
1 tsp (6 g) sea salt
3 tablespoons (40 g) butter

For the soda water:
11 cups (2.5L) water
1 1/2 tablespoons (7g) baking soda

In a mixing bowl of stand mixer combine water, brown sugar, yeast, and let sit 5-10 minutes until yeast dissolves.

Then add to yeast flour, sea salt, butter, and knead for 5 minutes.

First rising: cover dough with plastic bag (creates terrarium effect) and let proof for 1 to 1 1/2 hours depending on room temperature.

Scale out dough into 8 equal pieces and place in plastic bag to keep dough pieces from drying out.

Roll out each dough ball into a log shape and moisten with water if dough is dry. Place back in bag.

Roll out dough shaped logs into long strings, moisten dough if dry while rolling. Shape pretzels and lay on tea towel.

Bring to boil water, baking soda, and boil pretzels 1 minute on each side.

Preheat oven to 410F.

Line baking sheet with parchment paper, lay boiled pretzels on baking sheet, and sprinkle with kosher salt.

Bake on 410F for 30-35 minutes or until golden brown.

comments
Submitted by Annabelle's Lair on Fri, 2015-02-06 00:29.
kandoo, I went through and updated the measurements for you. Good luck. If you have any questions pls ask. thanks

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Swiss Rheintaler Ribel
Submitted by Annabelle's Lair on March 16, 2015 at 12:27 am

"This dish, made from cornmeal, use to be a very popular dish around St. Gallen which was simply served with sugar, a glass of milk, coffee or apple sauce. The leftover Ribel can be used for Muesli the next day." WLG

Source: Woodlandgardner "Ulrich"

1/2 cup (100 g) milk
1/2 cup (100 g) water
1/4 teaspoon salt
1 cup (170 g) cornmeal
2 Tbsps (25 g) butter

1. Heat the milk, water, and salt in microwave until simmering.

2. Then pour simmering milk over the cornmeal, stir well, cover with plastic wrap, and let sit in fridge overnight; Ribel will swell overnight.

3. Heat pan on medium heat, then add oil for frying.

4. Pour Ribel into frying pan and roast, stirring until mixture is crumbly for about 10-15 minutes; mixture will stick to pan and will require a lot of scraping to break it up - which explains where the word “Ribel” comes from which means “rubbing.”

5. To finish up Ribel add the butter.

6. Serve with compot, apple sauce, etc

[BakerAunt]

Authentic German Cinnamon Buns (Schneckennudeln)
Submitted by Annabelle's Lair on March 16, 2015 at 12:59 am
Very similar to American cinnamon roll just not as sweet.

Yield: 12 rolls
Source: Woodlandgardner "Ulrich"

For the Rolls:
250 g warm milk
75 g brown sugar
30 g fresh yeast or 1 tsp dry yeast
1 egg
500 g all purpose flour
1 pinch of salt
80 g butter
For the Filling:
50 g butter melted
2 tablespoon sugar
1 teaspoon cinnamon powder
50 g raisins (optional)
For the Glaze:
60 g powdered sugar
1 tablespoon of water

1. Combine the warm milk, brown sugar, yeast, and let sit for 5 minutes until yeast dissolves.

2. Once the yeast is dissolved, add egg and whisk.

3. Then add the flour, salt, and butter.

4. Knead 5-7 minutes. Dough will smear at first when kneading because of butter.

5. Let rise until at least doubled about 1 hr or maybe 2 (fresh yeast results in faster rising).

6. Preheat oven to 400F.

7. Remove dough from bowl and cut x in middle then spread out flaps to make rectangle shape then start rolling dough out to make 30cm by 35cm.

8. Brush melted butter onto dough, sprinkle with cinnamon-sugar/raisins, them roll up. Seal edge with a little butter if needed.

9. Cut pieces into 1 to 1.5 inches and place on parchment lined baking sheet and brush rolls with leftover butter.

10. Cover with food wrap and let rise 10 min.

11. Bake for 20-25 minutes.

12. Remove rolls from oven and brush rolls with glaze while still hot.

[BakerAunt]

German Chives Bread (Schnittlauchbrot)
Submitted by Annabelle's Lair on March 16, 2015 at 11:13 am

Source: Woodlandgardner "Ulrich"

chives finely chopped
radishes sliced in half
butter
German beer

Method:
smear roggenbröt or any other German bread with butter and sprinkle with chives
serve with German beer

comments
Submitted by buttercup on Mon, 2015-03-16 18:31.
My family was from Bavaria. I never had the bread with the chives there. Maybe my family didn't serve it. My Oma had a very large garden and grew all her own herbs. We did have onions with radishes or just radishes. I make that for myself in the summer, but not the bread. Do you have a recipe for the bread? I'm going to try the chives when they are growing again. I do buy the dried chives from Penzey's and put it on top of my cottage cheese on bread. Very good

Submitted by Annabelle's Lair on Tue, 2015-03-17 22:30.
If you look through my recipes posted you will see all of my German bread recipes including the recipe for German sourdough and how to start it.

Submitted by dachshundlady on Wed, 2015-03-25 15:35.
I finally put chives in my garden last year so I will try this in my Rye Beer Bread if my poor chives have survived this winter!

Submitted by Annabelle's Lair on Thu, 2015-03-26 16:51.
It's so delicious!

[BakerAunt]

Pane di pasqua (Italian Easter Bread)
Submitted by Annabelle's Lair on April 05, 2015 at 11:37 pm
A delightfully sweet bread that can be served at Easter breakfast with coffee.

5 dyed UNCOOKED eggs or the amount you need for your use in making a wreath, baskets, bunnies, figure 8's or twists

2 packages (4 teaspoon) active dry yeast
1 cup warm water - divided
1.5 cups sifted all purpose flour
3/4 cup shortening or butter
1.5 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon peel
1 teaspoon vanilla
1 cup sugar
1 teaspoon salt
2 eggs
3-4 cups sifted flour
1 egg yolk and 1 tablespoon milk
tiny multi-colored candies (non-pariels)

Soften the yeast with 1/2 cup warm water and set aside.

Pour the other 1/2 cup of warm water into a large bowl and blend in the 1.5 cups of flour.

Mix well. Add the softened yeast to this mixture. Beat until smooth and "gooey". Cover the bowl with waxed paper and let stand until doubled (about 40 min - l hour).

WHILE DOUGH IS RISING:
Cream together the shortening or butter and sugar in a mixer or food processor.

Add the lemon juice, lemon peel and vanilla.

Add the eggs one at a time, blending well.

The batter should be creamy and fluffy, with no lumps from the butter.

When the yeast mixture had doubled, add the creamed mixture to it and beat well until smooth. This "gluey" dough becomes more like a cake dough.

Measure the remaining 3-4 cups of flour. Add one cup at a time and blend, by hand, until smooth before adding another cup. After 3 cups have been added, turn the dough onto a floured board and knead the last cup of flour into the dough until it is smooth and no longer sticky.

Select a bowl deep enough for the dough to double. Grease the bowl and turn the dough into the bowl so the top has been greased. Cover with waxed paper and a towel and let rise to double (about 2 hours).
After rising, punch dough down with your fists. Divide the dough into two equal balls, cover and let stand for 10 minutes.

SHAPING THE DOUGH:
At this point, decide what you want to make with the dough. If making one large wreath (a great table centerpiece), roll out each ball and braid then form into a wreath, inserting the uncooked colored eggs in between the braid - one large wreath fits 5 eggs.

If making baskets cut each ball into four parts. Trim a piece off the make the handle. Roll into a strand, and make a circle, insert the egg. Roll the trim piece into a handle and place over the egg and tuck under the basket.

Figure eights are just one long strand, twisted, with two eggs placed.

To make a bunny, use a figure eight but make the body space larger than the head and place the two eggs in the spaces accordingly. Trim dough from the ball to make the ears and the tail and tuck under the body. This is really easy and kids love the bunnies!

You can make two wreaths out of this dough by using each ball to make a wreath. Split each ball in half, roll into strands, braid and form a wreath. A smaller wreath fits 3-4 eggs each.

Shape your dough and place the eggs in the dough where you want them. Cover loosely with a towel and set aside to rise for a few hours. Don't rush this step.

When breads have risen, bake in a 350 degree oven for 10 minutes. Remove and brush the breads lightly (bread might deflate if you press too hard) with the egg yolk and milk mixture, sprinkle with candies.
Place back in the oven.

Large wreath for 30-35 minutes; smaller wreaths for 25 minutes; smaller breads (baskets, figure eights) for about 20 minutes. Breads will be brown, eggs will cook inside the bread.

Let cool and decorate with Easter grass and candies. Best eaten spread with butter for breakfast or tea time.

[BakerAunt]

German Nut Roll (Nussrolle)
Submitted by Annabelle's Lair on January 14, 2015 at 6:16 pm

Yield: 1 nut roll
Source: Woodlandgardner "Ulrich"

For the dough:
1 cup (240 ml) warm milk
5 tablespoons (40 g) fresh yeast
1/4 cup (50 g) brown sugar
4 cups (500 g) flour (I use King Arthur unbleached flour)
7 tablespoons (100 g) unsalted butter thinly sliced
grated zest of 1 lemon
1 pinch of sea salt

For the filling:
1 cup (120 g) grated hazelnuts
1 cup milk (100 ml)
2 tablespoons (25 g) cornstarch plus little cold water
1/2 cup (120 g) granulated sugar

For the glaze:
1 cup (120 g) powdered sugar
3 tablespoons lemon juice

In mixing bowl of stand mixer combine the warm milk, brown sugar, yeast and let sit 5-10 minutes until dissolved.

Then add to yeast the flour, butter, lemon zest, sea salt, and knead 5-7 minutes. The dough will be sticky until it comes together.

Cover dough in bowl with plastic bag (creates terrarium effect) and let proof 2 hours depending on room temperature.

For the filling, bring the milk to boil and add cornstarch whisking continuously until it thickens.

Then add sugar, nuts, and keep whisking until thickened. Set aside and cool.

Once the dough is done proofing, cut diagonal into dough and flatten out flaps to make a square.
Roll the proofed dough out into rectangle about 50cm x 70cm. 50 centimeters is about 19 5/8 inches or 19 11/16 inches; 70 centimeters is about 27 1/2 inches.

Spread filling onto dough and then start rolling up using dough scraper as dough likes to stick to counter.

Prepare baking sheet with parchment paper and slowly move roll to parchment.

Seal dough edge with water and then flip roll over to good side.

Make deep cuts into roll 1 3/16th inches (3 cm) apart and then let proof 45 minutes covered.

Preheat over to 400F and bake roll at 400F for 40 minutes.

While the nut roll is baking prepare the glaze by whisking together powdered sugar and lemon juice. Brush glaze onto nut roll while still hot. Let cool and serve.

comments
Submitted by dachshundlady on Thu, 2015-01-15 13:16.
Boy this looks great. Now to convert to cups and spoons!

Submitted by Annabelle's Lair on Thu, 2015-01-15 22:29.
I scale out all my ingredients as it's the most accurate way to bake. I would recommend this scale that can be purchased at Amazon.

Submitted by LouiseP on Wed, 2015-01-28 12:11.
Thank you for sharing this lovely recipe. I'm looking forward to making it.

Submitted by Annabelle's Lair on Fri, 2015-02-06 02:19.
I updated the measurements to English so hope this helps.

Submitted by tretterjan on Sun, 2015-04-05 15:37.
I'm looking forward to trying this recipe! My mother-in-law used to make something similar, her filling was made with ground walnuts, sugar and egg whites; the recipe was not written down, and now she has Alzheimer's so the recipe is permanently lost. Thank you for posting this

Submitted by Annabelle's Lair on Sun, 2015-04-05 23:39.
Good luck and your welcome!

[BakerAunt]

German Medieval Lemon Cake (Zitronenkuchen der Fuggar)
Submitted by Annabelle's Lair on January 14, 2015 at 3:28 pm

Yield: 1 cake
Source: Woodlandgardner "Ulrich"

23 cm or 9" springform pan
For the dough:
200 g all purpose flour
125 g cold butter, shaved
1 egg + 1 egg yolk
1 pinch of salt
For the filling:
150 g of ground almonds
125 g of sugar
zest of one lemon
juice of two lemons
Topping:
30 g of slivered almonds

Line springform pan with parchment paper and set aside.

In a mixing bowl of standard mixer combine flour, butter, egg, egg yolk, salt, and knead until smooth.
Scale dough into 2 equal pieces and place in fridge for 15 minutes.

Preheat oven to 350F.

While dough is chilling, prepare the filling by combining ground almonds, sugar, zest of one lemon, juice of two lemons, and set aside.

Remove dough from fridge, roll out the first piece of dough, and place on bottom of springform pan.
Place prepared filling onto dough in springfrom pan.

Roll out other piece of dough and place on top of filling.

Seal dough edges and poke top of cake with fork.

Brush the top of dough lightly with cream and then sprinkle the slivered almonds top of cream.

Bake at 350F for 40-50 minutes. Cool completely on cooling rack.

comments
Submitted by kween of swords on Thu, 2015-05-07 12:53.
It is hard to tell from the photo, which I can't seem to scale larger, but is the bottom dough pressed up and along the sides of the pan? if so, what is the final height one is trying to achieve? Thanks, looking forward to trying the one!

Submitted by Annabelle's Lair on Sun, 2015-05-10 11:30.
Place first piece of dough on bottom and push the sides of the dough up along the sides of the springform pan, about 1/2 -3/4. The final results will be about the height of a one-layer cake.

[BakerAunt]

Authentic Cuban Bread (Pan Cubano)
Submitted by Annabelle's Lair on March 15, 2015 at 10:58 pm

Yield: 2 loaves
Source: Woodlandgardner "Ulrich"

1 cup (300 g) water
1-2 teaspoon brown sugar
2 teaspoon fresh yeast OR 1 teaspoon dry yeast
4 cups (500 g) all purpose flour (I use King Arthur)
4 tbsp (50 g) of lard
1 tsp (8 g) salt
1 corn leaf or palmetto leaf

1. Combine water, brown sugar, yeast, and let sit 5 minutes or until yeast dissolves.

2. Then add the flour, lard, and salt to the yeast mixture.

3. Kneading: roughly incorporate ingredients into dough and knead dough 5-7 minutes
* (dough will smear and stick to counter in beginning but will smooth out)*

4. First rising: cover with plastic bag (creates terrarium effect) and let rest overnight for 8 hours.

5. In the morning, scale out the dough into 2 loaves.

6. Pre-shaping loaves:
a. Take first edge of dough and fold to middle (creates tension in bread);
b. Flip dough and repeat; do this for all 4 side of dough; basically all 4 sides will be folded to middle which will look like a package;
c. Cover both loaves with plastic bin to prevent drying out and let rest for 20 minutes

7. Second shaping:
a. Dust counter with flour and fold the first two edges of dough towards center
b. Then fold the dough in half
c. Then use palms to roll out dough into log shape
d. Cover loaves again with plastic bin and let rest 10 minutes

8. Final shaping: (goal is to lengthen loaves a bit longer)
a. Use palms to roll out dough into longer log shape;
(most Cuban dough is 3 feet but the standard stove is too small);
b. Once rolled out place loaves on well-floured couche;
c. Place strips of corn or palmetto strips on top of bread which leaves indentation;
(if not accessible just use lame to slice row down middle of dough)
d. Let bread rise upside down on couche for 1 hour.

Pre-heat oven to 420F
Side dough onto pizza stone with baker’s paddle and bake 25 minutes.

[BakerAunt]

Buttermilk Grape Nuts Bread

On the Baking Circle, Dachshundlady posted a Grape Nuts Bread recipe, that is posted on this site as well, that she had adapted from Donna German's Bread Machine Cookbook. I've been doing my own experimentation and have further adapted it. I will post both a two loaves recipe and a one loaf recipe that can be kneaded in a bread machine. This bread has become my husband's favorite. It stays soft longer than any other bread I bake, yet it has the structure to stand up to sandwiches.

I use a Cuisinart 7-quart stand mixer, so the speeds and the times are for that mixer. I've not found them to vary much when I bake recipes that are geared to a Kitchen Aid mixer, so adjustment may not be needed. It's a case of Know Thy Mixer.

Buttermilk Grape Nuts Bread: Two Loaves

2 cups Grape Nuts cereal
1 1/3 cups buttermilk

1 1/3 cups water
3 1/4 tsp active yeast

6 Tbs. canola oil
4 Tbs. honey

2 1/2 cups bread flour
1 cup whole wheat flour
4 tsp. vital wheat gluten (optional)
4 Tbs. malted milk powder

2 1/4 cups King Arthur AP flour
3 tsp salt

In small bowl, soak Grape Nuts cereal in buttermilk, while proofing yeast in water in mixer bowl with a bit of the honey. This will take about 5 minutes.

Meanwhile, stir together bread flour, whole wheat flour, vital wheat gluten, and malted milk powder.

Add Grape Nuts mixture to the proofed yeast. Add oil and honey. Mix with paddle on speed 2 to combine. Add bread flour mixture and mix on 2 until combined. Remove paddle and let the dough sit for 10-15 minutes. Meanwhile, stir together the all-purpose flour and salt.

Add flour mixture to the dough. Insert bread hook and mix on 2 for two minutes. Use plastic scraper to turn dough and bring it together. Mix on 2 until it comes together. I usually need to add an extra 1-2 Tablespoons of buttermilk. Knead on speed 3 for 5 minutes.

Place dough in a greased bowl, cover, and let rise one hour. Turn dough out onto a mat and de-gas. Divide into two equal parts (a scale is handy). Cover and allow to rest for 10 minutes.

Shape into loaves. I do this by patting the dough into a rectangle with my hands, then rolling it from the short side and using my hand to seal it as I go. Place in greased 8 1/2" x 4 1/2" loaf pans and let rise for 30 minutes. (I put the pans in a large plastic container with a lid.) Preheat oven to 350F while loaves are rising.

Spritz loaves with water and bake for 45 minutes. (Internal temperature should be about 200F). Remove from pans and let cool on rack.

Buttermilk Grape Nuts Bread: One Loaf

1 cup Grape Nuts
2/3 cup buttermilk

2/3 cup water
2 tsp active yeast

3 Tbs. canola oil
2 Tbs. honey

1 1/4 cups bread flour
1/2 cup whole wheat flour
2 tsp. vital wheat gluten (optional--I usually omit)
2 Tbs. malted milk powder

1 cup plus 2 Tbs. AP Flour (I use King Arthur)
1 1/2 tsp. salt

I usually use the bread machine to knead the dough. Then I let it rise in a bowl before shaping into a loaf. (See instructions under the two-loaf recipe.)

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 7 months ago by BakerAunt.

[BakerAunt]

Even though the sourdough-cheddar cracker dough rested in the refrigerator for four days until I had time to bake them, they are the best ones I've baked so far. This time, all my added flour was whole wheat. (I find that my discarded starter needs an additional 1/4 cup of flour, and I'd been using AP). The rest time, in my experience, makes the dough a lot easier to roll out. I also try to make a square-ish rectangle, which in my oven bakes more evenly.

The cookies were great. Although I held out 1/2 cup of peanuts when I added the 1/2 cup of chocolate chips, next time, I will do a full cup of each. Once I get the recipe where I want it, I will post it.

[BakerAunt]

I've now done Granny's and Judel's recipes.

I also uploaded the one recipe that I managed to post on the KAF site. (This was going to be the summer when I posted a lot of them. Sigh.)

I went ahead and posted Annabelle's Lair (Nebelwesen's ) recipes, even though I cannot include the pictures.

• This reply was modified 9 years, 9 months ago by BakerAunt.

[Mike Nolan]

I don't make dessert souffles very often, but I make cheese souffles about once a month except in summertime, and aside from the base the instructions are fairly similar.

I'd change it to 1/2 teaspoon of cream of tartar, and mix in 1/4 of the egg whites before folding in the rest. (This is called 'lightening' in egg white/souffle recipes, it helps make the folding in part easier because the souffle base is less thick.)

• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.

[BakerAunt]

Swedish Limpa Bread
Submitted by bakeraunt on October 10, 2013 at 12:33 am

This sweet rye bread is my attempt to recreate the wonderful rye bread that Griswald's Restaurant in Claremont, CA once served at its buffet. When I lived in California, I could count on it selling at church bake sales before it was out of the bag; several ladies of Scandinavian descent told me it was better than the Limpa bread in Solvang. Some colleagues at work request it for the Christmas potluck every year. I like it spread with butter, and I could eat it at every meal.

Source: I adapted this recipe from McCall's Cooking School #8. I've made a lot of changes over the years.

2 1/2 cups water (110F)
4 teaspoons active dry yeast
1/2 cup light brown sugar, packed
1/4 cup light molasses
1/4 cup (4 Tablespoons) unsalted butter, room temperature
2 Tablespoons grated orange zest
2 teaspoons anise
5 to 5 1/2 cups First Clear Flour
2 1/4 cups dark rye flour (I use Bob's Red Mill)
2 Tablespoons vital wheat gluten
1 Tablespoon salt

Note: I now use a stand mixer, but for many years I made this bread by hand. If you are making it by hand, I suggest adding the rye flour first, then adding the first clear flour about a cup at a time for the first four cups, and more sparingly thereafter. I would knead it for about 10 minutes.

In the bowl of a stand mixer, proof the yeast in the warm water, along with a bit of the brown sugar for five minutes. Add the rest of the brown sugar, the molasses, the unsalted butter, the orange zest, and the anise. Stir to combine.

In another bowl, stir together the rye flour, about 5 cups of the First Clear flour, the vital wheat gluten, and the salt.

Add the flour to the wet ingredients. With my Cuisinart mixer, I mix on 2 for two minutes, scrape down sides, then run on 2 until dough begins to form a ball around the dough hook. I may add flour, 1 Tablespoon at a time if needed until the dough forms the ball. I then turn the speed to 3 and knead for four minutes. (The dough will be clay-like.) Place in greased bowl, turning to coat, and cover with saran. Let rise 1 1/2 hours-2 hours, until doubled.

Gently deflate the dough by turning out onto work surface (I use a silicone mat) and divide in half. Form each into an 11 1/2-inch oval log. You can put these on a large, parchment lined baking sheet, which is how I first made them. Now, I grease my two "hearth bread pans" that I bought from King Arthur; the sides give the bread some structure. I put the pans in large plastic containers and let rise 45-50 minutes. Watch carefully so that you do not over proof. Do not let them double, but there should be a nice rise.

About 25 minutes before they will be ready, preheat oven to 375F. Make four diagonal slashes across each loaf. Spritz with water, then bake 35 minutes. If loaves start to overbrown near the end, cover the tops with foil. Remove from pan and cool on rack.

Note; rye bread should be allowed to sit for at least six hours before slicing.

comments
Submitted by PaddyL on Sun, 2013-10-20 00:17.
I always used beer in my Limpa bread.

Submitted by karen51pa on Mon, 2013-12-02 17:56.
What's 'first clear flour'?

Submitted by bakeraunt on Tue, 2013-12-10 16:47. It is a special type of flour. King Arthur sells it. It was recommended in Secrets of a Jewish Baker for rye breads.