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Roggenbrot
| Germans like to start the day with a substantial breakfast containing variety. Apart from filter coffee, boiled egg, jam, cheese and slices of smoked sausage, a choice of bread and fresh bread rolls are laid out on the family breakfast table. As working life begins at 8 o'clock in the morning, work in the bakeries are only acceptable if baked the same day.. Most bakeries offer their customers fresh rolls twice a day. In many areas bakeries still deliver bread rolls to the front door before 7 o'clock. Bread is also an essential part of the evening meal in Germany, when it is eaten with sliced smoked sausage or cheese. |
INGREDIENTS:
1 pkg. yeast
1 1/4 c. lukewarm water
2 tsp. sugar
1/2 tsp. salt
2 tbsp. shortening
1 egg white, stiffly beaten
4 c. flour
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Dissolve yeast in 1/4 cup warm water. In mixing bowl combine yeast, 1
cup water, salt and shortening. Fold in stiffly beaten egg white. Add
enough flour to make a soft dough. Let dough rise twice until
doubled, punch down and let rise again. Punch down and divide into 10-
12 pieces.
Form into slightly flattened balls and place on greased baking sheet.
Preheat oven to 450 degrees and bake 20 minutes. To ensure a hard
crust, place pan with boiling water in bottom of oven during baking.
Serve warm with jam, or cold.
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