The Hungarian Girl » Breads

German Soft Pretzels

The Hungarian Girl — Mon, 14 Jun 2010 14:33:25 +0000

Pretzels have been an integral part of German baking traditions for centuries. German children, for instance, wore them around their necks to celebrate the New Year. The salty breads were thought to bring luck, prosperity, and spiritual wholeness.

Pretzels can easily be made at home. You can shape them into knots or just roll them into sticks. Just don’t forget the mustard and beer!

Ingredients

Dough

1 cup (250 ml) warm water
1 package (8 grams) active dry yeast
2 3/4 cups (420 grams) bread flour, plus extra for kneading
2 tbsp unsalted butter, room temperature
1/2 tsp salt
1 tbsp sugar
1 tsp baking soda

Topping

1 egg mixed with 1 tbsp of water
1 tbsp coarse salt

Directions

In a bowl of a stand mixer, add the water and yeast and let sit until until frothy, about 5 to 10 minutes.

Sift 1½ cups flour together with the sugar and salt into a medium bowl. Add flour mixture and butter to yeast mixture. Using a dough hook, mix on medium speed for 3 to 5 minutes. If necessary, with a spatula, scrape down the sides of the bowl to incorporate all the flour. Sift 1 cup flour to the dough and mix in. If the dough is too sticky, add remaining ¼ cup flour.

Transfer dough to a lightly floured work surface. Knead by hand until the dough is smooth and elastic and no longer sticky. Transfer dough to a lightly oiled large bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and divide it into 8 equal pieces. Roll out each piece of dough that is approximately 20-inches long. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends.

Transfer pretzels to prepared baking sheets leaving 1 1/2-inch space between pretzels (about 4 pretzels per baking sheet). Let rise in a warm place until doubled in size, about 15 minutes.

Heat a large pot of boiling water, add the baking soda and reduce to a simmer. Add the pretzels, a few at a time, and boil for about 1 minute on each side. Drain and place back on baking sheets.

Brush with egg wash and sprinkle with coarse salt. Bake in oven at 400°F (200°C) for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack and let cool until just warm.

German Bread Types

The Hungarian Girl — Wed, 27 Jan 2010 20:26:42 +0000

There are about 300 types of breads and over 1,200 varieties of rolls and mini-breads known in Germany. Photo courtesy of istockphoto.com.

Brot (bread) is an essential part of German food. There are about 300 types of dark and white breads and over 1,200 of rolls and mini-breads known in the various regions of Germany. Furthermore, different techniques and ingredients are used in bread making throughout the country.

Here is a list of the most common bread and roll types.

Bauernbrot (Farmer’s Bread)

Bauernbrot is commonly referred to as farmer’s bread. It is a mixed bread with varying proportions of rye and natural sours.

Doppelweck (Double Roll)

Twin bread rolls made from wheat flour, salt, yeast, water, and malt. Doppelweck is usually eaten as a snack.

Dreikornbrot ( Three Grain Bread)

A three grain bread that contains rye, wheat and oats.

Hefekranz (Yeast Bread)

A very rich sweet bread made from sugar, flour, butter, eggs and yeast. It is braided and formed in the shape of a ring. Hefekranz is mostly prepared for Easter or special occasions.

Kaiserbrötchen (Kaiser Roll)

Kaiserbrötchen is a large crusty roll with a distinctive spiral pattern on top. It is mostly used as a bun for sandwiches. This roll was believed to be invented in Vienna, Austria to honor Emperor Franz Josef.

Kürbiskernbrot (Pumpkin Seed Bread)

Kürbiskernbrot is a speciality bread that contains pumpkin seed, flax seed, wheat flour, sourdrough, salt, yeast and water.

Laugenbrezel (Lye Pretzel)

Originally from Southern Germany, Laugenbrezel is a soft twisted braid of bread. It is made from white wheat flour, malt, salt, yeast, and water. Laugenbrezel is usually topped with coarse salt or sometimes with sesame seeds, sunflower seeds, or poppy seeds. Almost every region and even city has its own way of baking them.

Mohnbrötchen (Poppy Seed Roll)

A rich sweet roll covered with poppy seeds. Made with wheat flour, salt, yeast, water, and malt.

Pumpernickel (Dark Rye Bread)

One of the most internationally well-known breads in the world, pumpernickel is a very heavy dark rye bread. It is made with rye flour and coarse rye meal. The bread is usually baked in long narrow pans with a lid. It should not be confused with American pumpernickel as this bread has a very unique baking method. As well, no artificial flavors or coloring agents are added.

Schwarzbrot is a whole grain bread containing 90% of rye. It's high fiber content makes it a healthy and nutritional bread.

Reutlinger Mutschel (Star Shaped Bread)

Traditionally made in the town of Reutlingen for Epiphany. Reutlinger Mutschel is a star-shaped bread with eight points. The bread is often given as a prize in games of dice.

Roggenmischbrot (Rye Mixed Bread)

A very common bread throughout Germany. Roggenmischbrot contains 70% of rye ingredients as well as various grains and seeds.

Schwarzbrot (Black Bread)

Schwarzbrot is a dark whole grain rye bread. It is baked slowly for 24 hours to allow the sugars in the bread to caramalize. This gives the bread its dark brown color and its sweet taste.

Semmel (Roll)

A small, round roll made of wheat flour. It can also be referred to as Brötchen, Weck, Schrippen, or Rundstücke.

Sonnenblumenbrot (Sunflower Bread)

A dark bread made of whole wheat flour and sunflower seeds. It can be round to oblong in shape.

Ulmer Wasserweck (Ulm Water Roll)

A small wheaten roll made with water instead of milk.

Ulmer Zuckerbrot (Ulm Sugar Bread)

A yeast bun with sugar, fennel seeds, and rose oil.

Weissbrot (White Bread)

Weissbrot is a basic bread made from finely ground wheat flour. It can be free-formed or shaped into an oval without the use of a bread loaf pan.

Traditional Challah

The Hungarian Girl — Fri, 30 Oct 2009 22:45:41 +0000

Traditional Challah sprinkled with sesame seeds. Challah is prepared for the Jewish Sabbath and the Jewish New Year.

Challah is a type of egg bread that is prepared for the Jewish Sabbath and the Jewish New Year. This special bread is also widely known throughout Central and Eastern Europe.

Challah may look complicated to prepare but this beautiful bread can be easily made at home.

This recipe makes 1 large loaf but you may divide the dough in half to make two separate breads.

You may add raisins or any type of topping such as sesame seeds or poppy seeds.

Ingredients

2 packages (16 grams) active dry yeast
1 cup (250 ml) warm water
1/2 cup (125 grams) granulated sugar
3 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze
5 cups (780 grams) all-purpose flour
2 teaspoon Kosher salt
1/2 cup (125 grams) unsalted butter, at room temperature
1 tablespoon sesame seeds or poppy seeds
1 cup raisins (optional)

Directions

In the bowl of a stand mixer, dissolve the yeast in the warm water and let it stand until foamy, about 5 minutes.

Add the sugar, eggs, 4 1/2 cups (705 grams) of the flour, salt, butter, and raisins if using. Knead mixture on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic about 5 -7 minutes.

Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a damp cloth and let the dough rise until it doubles in size, about 2 hours.

Place dough onto a clean floured work surface and punch down.

To make a 3-strand braid..cut the dough into 3 equal pieces. Using your palms, and starting in the center, elongate each piece by rolling it gently against the work surface until you have formed a rope as long as the prepared pan. Line the 3 strands in front of you horizontally and pinch the top ends. Start braiding the three strands as you would make a large hair braid, begin with the right strand, then the left. Repeat process until braid is complete.

To make a 4-strand braid..cut the dough into 4 equal pieces. Using your palms, and starting in the center, elongate each piece by rolling it gently against the work surface until you have formed a rope as long as the prepared pan. Line the 4 strands in front of you horizontally and pinch the top ends. Move second rope from left over rope on its right. Move far right rope over two ropes on the left. Move far left rope over two ropes on the right. Repeat process until braid is complete.

Cover loaf with a cloth and let it rise again until it doubles in size and is spongy to the touch, 45 – 60 minutes.

Preheat oven to 350°F (180°C). Brush the loaf with the beaten egg mixture and sprinkle with seeds, if using. Bake until golden brown and loaf sounds hollow when tapped on bottom, about 30-35 minutes. Let cool on rack.

Poppy Seed Bagels

The Hungarian Girl — Tue, 27 Oct 2009 17:53:16 +0000

In Russia, Belarus, and Ukraine, bagels are known as "bublik" and are usually much larger in size.

Bagels are a popular food throughout Central and Eastern Europe. It is believed the first bagel was made during the 16th century in Kraków, Poland for Lent.

If you’ve never made bagels before, don’t despair! This recipe is easy to prepare and makes perfect chewy bagels. As well, if you don’t have a stand mixer you can use your hands to knead the dough.

Ingredients

3 1/2 cups bread flour (560 grams)
2 packages of active dry yeast (8 grams)
1 1/2 cups warm water (350 ml)
3 tablespoons sugar
1 tablespoon salt
1 large egg, beaten and mixed with 50 ml of water for glaze
Poppy seeds for sprinkling

Directions

In the bowl of a stand mixer, combine 1 1/2 cups of flour and yeast. Stir in the water, sugar, and salt. Beat on low speed for 1 minute, until incorporated. Begin to add the remaining flour 1 cup at a time. Knead the dough until smooth and elastic, 5 – 7 minutes. Remove the dough from the bowl.

Form the dough into a ball, transfer to a large bowl, and cover with towel. Let the dough rise until it doubles in size, about 30 minutes.

Punch down the dough and place it onto a lightly floured work surface. Cut into 12 equal portions and using your hands roll each piece into a rope. Form bagels by overlapping the ends. Let bagels rest until they are puffy, about 15 minutes.

Fill a large pot with three-fourths full of water and bring to a boil over high heat. Reduce the heat to a gentle boil. Gently lower bagels into the pot. Ensure you do not overcrowd the pot! Simmer bagels for 1 minute on each side and then remove onto a plate.

Preheat oven to 375 °F (220 °C) and line a baking pan with parchment paper or stray it with nonstick cooking stray.

Brush the bagels with the beaten egg mixture and sprinkle with seeds. Bake until golden brown, approximately 25-30 minutes

Potato Lángos – Hungarian Fried Bread

The Hungarian Girl — Wed, 21 Oct 2009 02:53:52 +0000

Potato lángos is a popular treat in Hungary. It's often sold at food stands and fairs.

Potato Lángos also known as krumplis lángos is a deep fried flat bread.

This recipe contains potatoes which makes this version of langos more of appetizer rather than a dessert.

Lángos is best served with rubbed garlic, or dill, grated cheese, or sour cream on top.

Ingredients

4 medium potatoes, cooked, peeled and mashed
2 1/4 teaspoons of active dry yeast
1/2 cup milk
2 cups (220 grams) all-purpose flour plus extra for kneading
1/2 teaspoon sugar
1/2 teaspoon salt
Vegetable oil for deep frying

Directions

Boil, peel, mash, and cool potatoes. Using a small bowl, add the milk and the yeast. Let the yeast mixture dissolve for about 5 minutes.

Using a large bowl, add the frothy yeast mixture, mashed potatoes, flour, sugar and salt. Begin to knead the dough for about 5-7 minutes until smooth and soft. Place the dough into a large bowl and cover for about 30 minutes or until it doubles in size.

After dough has risen, roll into floured work surface. Cut into circles about 5-inches in diameter and 1/2-inch thick.

In a large cooking pot, heat 2-inches of vegetable oil. Add dough one at a time and fry until golden on each side. Drain on paper towels.

Spread with topping of your choice.

Classic Dinner Rolls

The Hungarian Girl — Mon, 09 Mar 2009 01:25:06 +0000

Classic Dinner Rolls. Photo taken by tedkaiserphoto.com.

If your looking for a way to impress your guests the next time you host a dinner party, this is a must have recipe!

Not only are these rolls really delicious but they are a good accompaniment to almost any meal. All my guests have simply loved them!

Ingredients

1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 sugar (115 grams)
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading
1/4 teaspoon olive oil

Directions

Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.

Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.

Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.

Form the dough into a large ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.

Line a baking sheet with parchment paper (baking) paper.

Punch down the dough and turn it out onto a clean work surface. Divide the dough into 24 equal pieces. Roll each piece against the work surface into a small round ball about 2 inches in size. Cover loosely with kitchen towel and let them rise until puffy and doubled in size for about 30-40 minutes.

Position a rack in the lower third of the oven, and preheat to 375F (190C).

Place the balls on the prepared pan, spacing them evenly out. Ensure the pieces have enough space so they don’t expand together when baking in oven.

Bake for about 17 minutes or until puffed and golden brown. Serve immediately.