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Bread – Bread – Bread

Herb bread from the Römertopf

INGREDIENTS FOR 1 BREAD ABOUT 600 G

500 g whole wheat flour

300 ml of warm water

14 g fresh yeast

1 tsp honey

1 tsp salt

1 tbsp vinegar

1-2 tbsp finely chopped, dried herbs (e.g. rosemary, oregano, parsley)

fat,

as well as flour or seeds for the mold flour for elaboration

preparation

Mix the whole meal flour with the salt and the finely chopped herbs. Dissolve the yeast together with the honey in the warm water and leave to stand for 10 minutes until foam has formed on the surface. Knead the herb-flour mixture with yeast and vinegar to form a smooth dough. Allow to double in size under a cloth at room temperature for at least 30 minutes. Knead again and shape into a ball. Soak the lid of the Römertopf BBQ pot for 10 minutes and place the dough in the pot. Brush the dough with a little salt water so that the bread shines beautifully after baking. Bake on the lower rail at 240 degrees top/bottom heat for 20 minutes. Then reduce the temperature to 200 degrees and bake for another 20 minutes. Remove the lid for the last 10 minutes. (Quelle: Kräuterbrot aus dem Römertopf (roemertopf-rezeptwelt.de))

Yogurt crust bread from the Römertopf

INGREDIENTS

700 g spelled flour (type 630)

100 g whole wheat flour

16 grams of salt

150 g yoghurt (e.g. 1.5%)

350 grams of lukewarm water

20 grams of fresh yeast

1 tsp sugar

preparation

Soak the Roman pot well. Then dissolve the yeast in the warm water and stir in the sugar. Leave to stand for about 10 minutes until foam has formed on the water surface. Now put the two flours, salt and yoghurt in a bowl and put it in the food processor. Mix these ingredients together with a dough hook and then gradually add the liquid while stirring. Then cover the dough and let it rise for about 1 hour. Then knead the dough again lightly and shape it into a long shape. It is best to fold the bread to get tension on the top. The video tutorial is above. It is best to leave it in a floured proofing basket for another hour. Meanwhile, place the closed Römertopf in the still cold oven and preheat to 230 degrees top/bottom heat. After the rising time, turn the bread out onto a piece of baking paper and place it in the hot Roman pot. Cut the top with a baker’s knife and quickly close the Römertopf. After 40 minutes, remove the lid and marvel at the result. Reduce the temperature of the oven to 180 degrees and bake for another 10 to 15 minutes until the crust is nicely browned. Now the yoghurt crust bread is ready. It is best to enjoy it while it is still warm with a little butter and salt. (Quelle: Joghurt Krustenbrot aus dem Römertopf (roemertopf-rezeptwelt.de))

Olive bread flat cakes from the Römertopf

INGREDIENTS

200 grams of wheat flour

1 packet of dry yeast

20 pitted black/green or mixed olives

1 tsp dried thyme

1 tsp coarse salt

1 tbsp olive oil

125 ml lukewarm water

1 tsp sugar

To taste: Add 1 tsp dried rosemary or 2 tsp tomato flakes

preparation

To start, remove the olives from the liquid and let them drain. Depending on the size of the olives, cut them into small pieces. Mix together the wheat flour, olives, thyme and salt. Dissolve the dry yeast together with the sugar in the lukewarm water. Add olive oil and add to the dough while kneading. The dough should now rest covered for an hour. After this time, knead again, line (or grease) the casserole with a piece of baking paper and place the ball of dough in it. The dough now has to rise for another 30 minutes. The casserole is then placed in the cold oven with the lid closed. At 200 degrees top and bottom heat, the bread now bakes for 40-50 minutes. Remove the lid about 10 minutes before the end of the cooking time. (Quelle: Olivenbrot Fladen aus dem Römertopf (roemertopf-rezeptwelt.de))

Bacon bread from the Römertopf

INGREDIENTS FOR 1 BREAD ABOUT 600 G

500 g whole wheat flour

300 ml of warm water

14 g fresh yeast

1 tsp honey

1 tsp salt

1 tbsp vinegar

100 g streaky bacon, finely diced

fat, as well as flour or seeds for the mold flour for elaboration some salt water

preparation

Mix the whole wheat flour with the salt. Dissolve the yeast together with the honey in the warm water and leave to stand for 10 minutes until foam has formed on the surface. In the meantime, fry the finely diced bacon in a pan and allow to cool again. Then add to the flour. Knead the bacon-flour mixture with the yeast and vinegar to form a smooth dough. Allow to double in size under a cloth at room temperature for at least 30 minutes. Knead again and shape into a ball. Soak the lid of the Römertopf BBQ pot for 10 minutes and place the dough in the pot. Brush the dough with a little salt water so that the bread shines beautifully after baking. Bake on the lower rail at 240 degrees top/bottom heat for 20 minutes. Then reduce the temperature to 200 degrees and bake for another 20 minutes. Remove the lid for the last 10 minutes. (Quelle: Speckbrot aus dem Römertopf (roemertopf-rezeptwelt.de))

Wheat bread (white bread) from the Roman pot

INGREDIENTS FOR 1 BREAD OF APPROX. 750g

500 grams of wheat flour

250 ml lukewarm water

1/2 cube of fresh yeast / 1 pack of dry yeast

1 tsp honey

1 tsp salt

1 tbsp vinegar

fat, as well as flour or seeds for the mold flour for elaboration

preparation

Mix the wheat flour with the salt. Dissolve the yeast together with the honey in the warm water and leave to stand for 10 minutes until foam has formed on the surface. Knead the flour with yeast and vinegar to form a smooth dough. Allow to double in size under a cloth at room temperature for at least 30 minutes. Knead again and shape into a ball. Soak the lid of the Römertopf roaster for 10 minutes and place the dough in the pot. Brush the dough with a little salt water so that the bread shines beautifully after baking. Bake on the lower rail at 240 degrees top/bottom heat for 20 minutes. Then reduce the temperature to 200 degrees and bake for another 20 minutes. Remove the lid for the last 10 minutes. (Quelle: Weizenbrot (Weißbrot) aus dem Römertopf (roemertopf-rezeptwelt.de))

Beer Bacon Cheese Bread from the Römertopf

INGREDIENTS

400 grams of beer

5 grams of fresh yeast

600 g wheat flour, 550 or 405

8 grams of salt

6-8 slices of bacon

100 g grated cheese (e.g. cheddar)

preparation

First add the fresh yeast to the beer and dissolve it. Place the flour in a mixing bowl, insert into the food processor and add the beer while stirring. If the dough is too sticky, add a little more flour. If it’s too firm, add a little more beer. Best to drink the rest. When you have a nice, firm, non-sticky dough, add the salt and knead the dough on low for 10 minutes. Then let it rise covered for an hour. In the meantime, fry the bacon slices in a pan and then let them cool. Then break into small pieces. Then pull the dough apart on the work surface. Spread the bacon pieces and the grated cheese on top, fold the dough back together and shape it into a loaf again. Then put it back in the bowl and let it rise for about 2 hours. Then dust the inside of the Roman pot with a little flour and water the lid. Pour in the dough and cut a cross across the top. Close the pot with the watered lid and place in the still cold oven. Bake at 200 °C top/bottom heat for 40 minutes. Then remove the lid and increase the temperature to 225 °C. Bake for another 15 minutes until the top of the bread is nicely browned. (Quelle: Bier Bacon Käse Brot aus dem Römertopf (roemertopf-rezeptwelt.de))

Pull apart bread with pesto

For the dough:

400 g flour + a little more for the mould

2 tsp sugar

1 tsp salt

3/4 cube of fresh yeast

90 ml milk

70ml of water

110 g butter + a little more for the mould

3 eggs size M, room temperature

For the filling:

180g pesto alla Genovese

50 g sun-dried tomatoes in oil

100 g grated mozzarella (no balls!)

Salt pepper

preparation

Mix milk with water and heat to lukewarm (30 °C), then dissolve the yeast in it. Roughly mix all other ingredients for the dough in a bowl, then add the yeast mixture and knead for about 10 minutes in the food processor (or 5-7 minutes by hand). Form the dough into a ball and let it rise at room temperature covered with foil for about 1 hour. In the meantime, chop the tomatoes and mix the pesto with the salt. Soak the Römertopf loaf tin in lukewarm water for about 10-15 minutes (just before rolling out the dough), then dry it well from the inside and grease it thinly but thoroughly with soft butter and dust with a little flour (knock out excess flour). As soon as the volume of the dough has doubled, roll out the dough on a lightly floured work surface into a rectangle to a thickness of approx. 3-4 mm and spread with the pesto. Scatter over the roughly chopped tomatoes and mozzarella. Cut the dough into squares the width of the mold, then “stack” them in the mold with the edges facing up. You can stand the form upright. Now let the Pull Apart Bread rise for another 15 minutes. Place the mold in the non-preheated oven and set the temperature to 175 °C top/bottom heat. Bake for 45-50 minutes (cover with aluminum foil if the surface browns too much). (Quelle: Pull Apart Bread mit Pesto (roemertopf-rezeptwelt.de))

milk bread / sweet-bread

ingredients

500g flour

10 grams of dry yeast

50 grams of sugar

10 grams of salt

1 egg

180 ml milk

180 g cream

fat for the baking dish

preparation

1. first mix the flour, yeast and sugar.

2. then mix the milk and cream and heat until lukewarm.

3. add the milk-cream mixture and the egg to the flour mixture and make a dough.

4. mix in the salt and knead the dough until it comes away from the bowl.

5. let the dough rise in a warm place for 90 minutes.

6. now knead the dough again and divide it into 4 parts. leave for another 20 minutes.

7. now roll out the pieces of dough to the width of a loaf pan and then roll them up. then place the rolls one after the other in a greased loaf tin and leave to rise for another 90 minutes.

8. Bake in the preheated oven at 185 C for 35 to 40 minutes on the middle rack

warm knights

ingredients

1 egg

220ml milk

50 grams of butter

3-4 slices of toast

Cinammon

sugar

preparation

1. First, whisk the eggs in the milk. Then soak the bread slices in it.

2. Meanwhile, melt the butter in a pan.

Fry the bread slices in the butter until golden brown on both sides. Sprinkle with sugar and cinnamon while still hot and serve warm.

enjoy

Arme Ritter da werden Kindheitserinnerungen wach! – Geschmackvoll

Simple but delicious DDR (German Democratic Republic) buns

ingredients

for 8 rolls

500 g wheat flour type 550

15 grams of fresh yeast

1/2 tsp (3g) sugar

325 ml water

10 grams of salt

preparation

Put the flour in the bowl of the food processor. Crumble in the yeast, add the sugar and stir. Add the water and knead on speed 1 for 5 minutes. Add the salt and knead again for 5 minutes on speed 1 or 2. You should have an elastic, non-sticky dough.

Place the dough in a bowl with a lid and let it rise in the fridge for 1 hour. Fold the dough and let it rise again in the fridge for 1 hour.

Preheat the oven to 220°C top/bottom heat. At the same time, preheat a tray on the lowest rack.

Take out the dough and divide it into 8 portions of about 80 g each. Grind the individual portions round and then roll them lengthways. Place on a baking sheet, cover with a clean kitchen towel and let rise for 30 minutes. After 15 minutes, cut the buns lengthwise with a sharp knife.

Brush the buns with cold water and place in the oven on the middle rack. Then pour a generous sip of water onto the hot tray below. Close the oven door quickly. Bake for a total of 20 minutes. After 10 minutes, take out the bottom tray.

Take out the buns, check if they’re done (tap on the bottom, if it sounds hollow, they’re good) and let cool on a wire rack.

geschmackvoll – Einfache, aber köstliche DDR-Brötchen – Geschmackvoll

Spelled yoghurt bread

ingredients

•700 g spelled flour type 630

•20 grams of yeast

•3 tsp., salt

•1 tbsp honey

•100 grams of rye flour

•350 ml water, lukewarm

•150 grams of yoghurt

preparation

First, put the two types of flour in a bowl and mix.

Now add the remaining ingredients and knead everything together with your hands to form a smooth dough. Cover and let rise in a warm place for approx. 1 hour and 30 minutes.

Then remove from the bowl, knead again and place in an ovenproof container with a lid. Simply score the surface and dust with a little flour.

Let rise again for approx. 60 minutes.

The bread is placed in the cold oven and baked for 50 minutes at 181°C with the lid closed. Finally, remove the lid and bake for another 7 to 10 minutes at 221°C.

Finally, let the finished bread cool on a wire rack.

Dinkel Joghurt Brot (homeremediesformoms.com)

Buttermilk buns

ingredients

450 grams of flour

1 cube of yeast, fresh

60 g margarine, liquid or butter

60 grams of sugar

1 dash of lemon(s)

1 egg(s), size M

200 ml buttermilk, lukewarm

some butter, liquid

powdered sugar

preparation

1. Simply knead all the ingredients together and leave to rise in a warm place for about 1 hour. Grease a casserole dish.

2. Now knead the dough again and divide it into approx. 8-9 pieces. Shape parts into balls and place side by side in the greased form. Let rise again for 10 to 15 minutes.

3. Brush with some melted butter and bake in a preheated oven at 210 degrees for 20 to 25 minutes. Dust with icing sugar after baking.

Enjoy it with vanilla sauce.

Die leckersten Buttermilch Buchtlen, solche habt ihr noch nie probiert! – Beste Essen (beste-essen.com)

crispy sticks

ingredients

2x fresh puff pastry from the refrigerated counter

1x 50gr diced ham (I had diced Serrano ham)

100g grated cheese (I had half Emmental and half mountain cheese)

2 tbsp Ajvar (mild or hot of your choice)

1 tbsp tomato paste

salt, pepper, oregano 1 egg sesame and poppy

preparation

1. Preheat the oven to 180 degrees top/bottom heat.

2. Mix 2 tbsp Ajvar with 1 tsp tomato paste and season with a little salt, pepper and a little oregano.

3. Roll out the first puff pastry and spread with the mixture.

4. Spread the diced ham on top and sprinkle with the grated cheese.

5. Then place the second fresh puff pastry on top of the lower one and press down a little. 6. Brush with a beaten egg and sprinkle with the sesame, press down a little and turn the whole dough over and then brush with the egg again from this side and sprinkle with poppy seeds and press down a little again.

7. Then cut strips with a knife or pizza cutter from top to bottom, about 2-3cm wide and twist the strips from top and bottom in a spiral.

8. Place the twisted sticks on a baking tray lined with baking paper and bake by sight for about 15-20 minutes. Finished.

You can also vary the sticks, e.g. use sour cream instead of ajvar/tomato paste, you can cover them with roasted onions, instead of poppy seeds/sesame then use other seeds/grains or caraway or herbs or coarse salt.

Knusperstangen – Geschmackvoll

Garlic buns filled with mozzarella cheese

ingredients

300 grams of flour

1 tsp dry yeast

1 tablespoon of sugar

150 ml warm milk

1 large egg beaten

Some chopped green onions

1 tsp salt

1 Tal garlic granules

3 tablespoons soft butter

filling

2 packs of mozzarella

Salt Pepper

Parsley to taste

Topping mix melted butter plus egg well and sprinkle with parmesan and breadcrumbs.

preparation

1. First, stir together the flour, yeast, sugar, lukewarm milk, the beaten egg, spring onions, garlic granules and salt with a wooden spoon.

2. Next, the soft butter is added and incorporated. A soft, smooth dough is then formed and you let it rise, covered, in a warm place for 90 minutes. Then you cut the mozzarella into small cubes and season them with parsley, salt and pepper.

3. Then 90 minutes, when the dough has risen nicely, put the dough on a floured work surface and sprinkle the dough with flour from above as well. Then the dough is briefly kneaded again and divided into 16 parts. Shape each piece of dough into a ball and flatten.

4. Now you take a piece of mozzarella and shape the dough around it into a bun. Then you take a baking tray, cover it with baking paper and let the rolls rise again for half an hour. Then brush the buns with a mixture of egg and melted butter.

5. Finally, sprinkle the buns with breadcrumbs and parmesan. Then bake the rolls in the preheated oven at 185 degrees top and bottom heat for 20 minutes. Finished!

Megalecker Knoblauch Brötchen gefüllt mit Mozzarella Käse! – REZEPTE UND BACKEN

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