Berliner Bröt Berlin Bread Recipes
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
BERLINER BRöT - BERLIN BREAD
A recipe handed down generation to generation for over two hundred fifty years. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Quick Breads
Time 35m
Yield 50 serving(s)
Number Of Ingredients 12
Steps:
- To make meringue: Beat whites until stiff; add 4 tablespoons sugar gradually, beating thoroughly.
- Fold in remaining sugar and vanilla.
- Preheat oven to 350F and grease jelly roll pan.
- Beat eggs; add sugar and beat thoroughly.
- Add melted chocolate.
- Sift dry ingredients together and add to batter alternatively with milk.
- Add almonds and stir until mixture is well blended.
- Spread 1/2 inch thick and bake for 20 minutes.
- After baking, cut into strips; frost thinly with meringue and brown slightly in the oven.
Nutrition Facts : Calories 107.4, Fat 3.4, SaturatedFat 1.2, Cholesterol 21.3, Sodium 33, Carbohydrate 18.2, Fiber 0.9, Sugar 13, Protein 2.4
BERLINER BROT (GERMAN CHRISTMAS COOKIE)
3 generations of Omas have passed down this recipe to me. We make and look forward to it every Christmas. Hazelnut chocolate bars with a lemony icing. They never last long.
Provided by Jason Wilkins
Categories Bar Cookies
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
- Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
- Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
- Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
- Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
- Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
- Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 27.5 g, Cholesterol 28.9 mg, Fat 8.5 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 27.9 mg
PROPER BRITISH ROAST POTATOES
A true British classic handed down from generation to generation, the backbone of Sunday Lunch all over the UK. Can be served with traditional roast meat. It is worth experimenting with the shapes of the potato, e.g. balls, squares, even hedgehogs!
Provided by Jon Perkins
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C (430°F).
- Place lard or oil in roasting tin and put in middle rack of oven.
- Boil Kettle.
- Peel potatoes.
- Chop into quarters (approx 4 cm cubes).
- Par Boil potatoes for 10 minutes with salt.
- Drain potatoes in a colander.
- Shake potatoes until edges are furry (approx 15 seconds).
- Remove roasting tin from oven.
- Carefully place potatoes into hot fat of roasting tin; WARNING, This step is requires caution as fat is at 220°C.
- Place roasting tin, with potatoes back in the oven and cook for 35-45 minutes depending on the size of your potato pieces.
- After 20 minutes turn the potatoes so browning occurs on a different side.
- Potatoes should be crispy on the outside and fluffy in the middle.
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