Weiss Brot Recipes

Steps:

• Measure out the milk and add yeast and sugar; set aside for about 10 minutes or until frothy (if it doesn't get frothy, start over- your yeast is dead or your milk was too hot and killed the yeast).
• Mix together the yeast mixture with salt, eggs and egg yolk, creme fraiche.
• Combine the flour and the wet mixture until a dough forms (you may need a little extra flour depending upon the humidity that day).
• Knead on a floured board, adding extra flour if needed to keep from being too sticky, until a smooth ball forms.
• Place in a greased bowl, flip over once, and cover with either a damp clean towel or plastic wrap that has first been srayed with nonstick spray.
• Let rise until doubled in bulk- approx 1 or 1 1/2 hours.
• Punch down and knead again on a floured surface.
• Grease a 30cm long loaf pan well and sprinkle with dry breadcrumbs.
• Set dough into the pan and even out the top.
• Cover as before and let rise another hour.
• Heat oven to 175 C.
• Remove cover and using a sharp knife, make slashes in the dough every 1 cm.
• Spritz with a bit of water (this will make the crust crisp up).
• Bake on the second rack of your oven for about 40 minutes.

Steps:

• In large mixing bowl mix 2 cups flour, the yeast, sugar, sugar, water, salt, and oil.
• Stir with a wooden spoon or flat beater if using a mixer till well blended.
• Work in additional flour 1/2 cup at a time, as dough gets too firm for spoon use hands until you have a dough that will pull from the bowl.
• Dough should be elastic but not sticky.
• Turn dough unto a well floured surface and knead for about 8 minutes.
• If the dough does not hold its shape, work in more flour.
• Clean and grease your large bowl and return dough to the bowl, turn to cover the surface with grease.
• Cover bowl and let rise 1 hour at room temperature, or double in size.
• Punch dough down, cover bowl and let rise an additional 45 to 60 minutes.
• Turn dough on work surface and quickly work out the air bubbles.
• Divide dough in half and place in 2 greased loaf pans.
• Cover with wax paper and let rise til dough peeks over the rim about 2 centimeters.
• Bake in preheated 400ºF oven.
• Reduce heat to 350º after 10 minutes and bake for another 30 minutes or til the loafs are golden.
• You can test for doneness with a toothpick inserted in center of loaf, the fully baked loaf returns a clean toothpick.

Steps:

• Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
• Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
• Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
• Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
• Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
• Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
• Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly - this will be a thick mixture.
• Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
• Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
• Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
• Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.