Saffransbrod Recipes

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AUTHENTIC GERMAN BREAD (BAUERNBROT)



Authentic German Bread (Bauernbrot) image

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

1 ½ ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
8 cups all-purpose flour, divided
8 cups white rye flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

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

SAFFRANSBROD



Saffransbrod image

A special-occasion braided bread. "Cooking time" includes both time for bread to rise and baking time.

Provided by echo echo

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 14

1 cup milk, scalded and cooled to lukewarm
2 tablespoons yeast, dissolved in
1/2 cup warm water
1/2 cup sugar
1 teaspoon salt
1/2 cup softened butter
5 eggs, beaten
1/4 teaspoon saffron
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon freshly grated fresh lemon rind
5 cups unbleached flour
1/4 cup raisins
1 egg, beaten

Steps:

  • Combine the milk through the flour.
  • Turn out on a floured board and knead until elastic and smooth.
  • Let rise until doubled in size (2-2½ hrs).
  • Punch down and knead briefly; divide in half.
  • Shape each half into braids by rolling dough 3/4" thick, then cutting into 8" strips and shaping these into rounded strands.
  • Braid strands.
  • Decorate with raisins and brush with egg.
  • Bake at 350° 25-30 minutes.
  • Cover and cool on rack.

GRASSHOPPER PIE



Grasshopper Pie image

This came in a little booklet with the Feb/March 2009 Taste of Home. It is really good! "Cooking time" is chilling time.

Provided by mliss29

Categories     Pie

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups milk, cold
1 (4 ounce) package instant chocolate pudding mix
2 3/4 cups whipped topping, divided
1 (4 2/3 ounce) package Andes mints candies, chopped, divided
1 chocolate crumb crust, 9 inches
1/4 teaspoon mint extract
3 drops green food coloring (optional)

Steps:

  • In a medium bowl, whisk mik and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  • Fold in 3/4 cup whipped topping.
  • Fold in 3/4 cup chopped candies.
  • Spoon into crust.
  • In another bowl, combine mint extract and the remaninng whipped topping, and add food coloring if desired.
  • Spread over the pudding layer and sprinkle with the remaining candies.
  • Cover and refrigerate for 4 hours or until set.

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