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
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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German bread recipe: the most unique recipes that my grandmother taught me
If you want me to teach you the most delicious German bread recipe that I learned from my grandmother, then hurry up and let's make this delicious bread together in the shortest possible time. I love baking my bread. How about you!
370 ml warm water.
10 grams of dry yeast.
2 tablespoons honey.
30 ml olive oil.
500 grams of flour.
1 teaspoon salt.
Olive oil.
Bake at 180°C (350°F) for 30 minutes.
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You saw how easy and exciting baking bread is and how good it feels to play with bread dough
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I am Delnia and this bread baking channel, I share this wonderful experience with you every two days
Friends, if you liked this video, leave your comments. ✍️ I would like to hear your opinion
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If you have 1 egg, flour and milk, make this delicious recipe! Very soft and delicious.????
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#recipe
#breadrecipe
#baking
Why Germans Love BREAD So Much | Germany In A Nutshell
What do most Germans miss abroad? Their bread! Hannah Hummel explains why people in Germany are so crazy about it, how Germany developed such a huge bread diversity and why so many bakeries are under threat nowadays.
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CREDITS
Report: Hannah Hummel/Robert Richter
Camera: Robert Richter
Edit: Robert Richter
Supervising Editor: Ruben Kalus/Niklas Stündel
#Bread #Germany #GermanyInANutshell
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CHAPTERS
00:00-00:49 Intro
00:50-01:21 Bread Origins
01:22-01:46 German Bred Culture
01:47-02:49 Bread Diversity
02:50-03:32 Bread Meals
03:32-04:00 German Bread Under Threat
04:00-05:20 Modern Bakeries
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Dieses Rezept ist 100 Jahre alt! Meine Großmutter hat auf diese Weise rustikales brot gebacken.
Hallo zusammen! Heute habe ich altdeutsches Brot gebacken. Ich kaufe kein Brot mehr! Ich backe Brot im Ofen. Dieses Rezept ist 100 Jahre alt! Meine Kinder lieben selbstgebackenes Brot. Und ich koche jeden Tag frische Rezepte. Ich liebe es, rustikales Brot zu backen. Dabei helfen mir die deutschen Rezepte meiner Großmutter. Ich liebe einfache Rezepte. Brot in 5 Minuten. Sie werden Freude daran haben, zu Hause Brot zu backen. Praktische Rezepte helfen Ihnen dabei. Wie macht man Brot? Heute zeige ich euch ein altes Rezept. Meine Großmutter hat auf diese Weise rustikales brot gebacken. Weißbrot zuzubereiten ist einfach. Helga kocht. Wie man kocht?
Rezept für Landbrot:
450 ml warmes Wasser.
1 Esslöffel Zucker.
1 Teelöffel Trockenhefe.
600 Gramm Weizenmehl.
1 Teelöffel Salz.
20 Minuten bei 230 °C (446 °F) backen.
Befeuchten Sie das Brot mit Wasser.
Bei 200–210 °C (400–410 °F) 25–30 Minuten backen.
Guten Appetit!
Siehe auch meine anderen Rezepte:
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❗❗SCHREIBEN SIE EINEN KOMMENTAR oder setzen Sie ein Smiley-Gesicht. Es wird dir nicht schwer fallen, aber ich freue mich sehr!
#Schnelles_Leckeres_Kochen #Rezept #Brot_backen #Helga_kocht
The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread
This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.
We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.
Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
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Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread
#germanbread #rye
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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