Conference turris::cooks

The best recipe I've found is on the inside wrapper of the chocolate
bar itself.  Of course this doesn't help when you are trying to
buy ingredients.  You will need eggs, buttermilk, butter, the
chocolate, CAKE flour, salt, sugar, baking powder and the stuff
for a frosting.

Hints:

Use cake flour and do sift as described.  Regular flour makes a 
really flat cake.

     	Hope this helps!

     			D

 OOPS!! forget the baking powder....the egg whites do it for the cake.

     			d

    I AM GOING TO START THIS WITH THE STRUDEL DOUGH.  MIND YOU REAL GERMAN
     STRUDEL IS NOT TO EASY AT THE BEGINNING, BUT YOU'LL GET THE IDEA AFTER
    A WHILE. I HAD TO MEASURE THIS FOR YOU PEOPLE.
       STRUDEL DOUGH! 
    3c sifted flour
    1/2tsp salt
    1tbl veg. oil
    1 beaten egg
    1c lukewarm water
      IF YOU HAVE A KNEADING ATTACHMENT TO YOUR MIXER, GREAT.  DO NOT USE
    A FOODPROCESSOR!  INSTEAD MIX IT BY HAND.  SIFT FLOUR AND SALT INTO 
    LARGE BOWL.  MAKE A"WELL"IN THE CENTER OF THE FLOUR; PLACE OIL AND EGG
    IN THE DEPRESSION.  WORK FLOUR GENTLY INTO OIL + EGG AND GRADUALLY ADD
    WATER TO MAKE SOFT DOUGH (DOUGH WILL BE STICKY).
    TURN DOUGH OUT ON LIGHTLY FLOURED PASTRY BOARD.  HOLD DOUGH HIGH ABOVE
    BOARD AND CRASH IT DOWN AGAINST THE BOARD.  REPEAT THIS ABOUT 100 TO
    125 TIMES OR UNTIL THE DOUGH IS SMOOTH AND ELASTIC, AND LEAVES THE
    BOARD CLEAN (AFTER 15 OR 20 TIMES IT WILL NO LONGER STICK).  KNEAD
    SLIGHTLY AND PAT INTO A ROUND.  LIGHTLY BRUSH SURFACE OF DOUGH WITH OIL
    (NOT OLIVE OIL).  COVER DOUGH WITH AN INVERTED WARMED BOWL AND ALLOW TO
    REST FROM 30 MIN. TO 1 HRS.
    PS.  MAKING THIS DOUGH FROM SCRATCH IS A GREAT WAY TO GET RID OF FRUS-
    TRATIONS. ALSO MAKE UP THE FIRST BATCH FOR PRACTICE.  THE STRETCHING
    PART IS THE HARDEST, BUT WITH A LITTLE PRACTICE YOU'LL GET THE HANG OF
    IT!  
    I'LL BE BACK TOMORROW FOR THAT PART.
    TIMES 
    
    
    

I AM MOST INTERESTED IN THE TECHNIQUE FOR STRETCHING THE DOUGH UNTIL
IT IS SURE TO COME OUT FLAKY AND THIN.  I HAVE TRIED DOUGH IN THE PAST
AND IT SURE DOES HELP RELIEVE THE TENSION.  UNFORTUNATELY I AM TOO ROUGH
AND THE DOUGH TEARS (WHICH I HEARD WAS BAD).  Heeeeeellllllllllppppppp
    
    TONIE        

    TO STRETCH DOUGH       NO RINGS ON YOUR HANDS
    SPREAD A LARGE TABLE (KITCHENTABLE AROUND 3 BY 5 FEET) WITH A CLEAN
    CLOTH, LET CLOTH HANG OVER THE EDGES.  SPRINKLE CLOTH LITELY BUT THOROU
    LY WITH ABOUT 1/2 CUP OF FLOUR.  PLACE DOUGH IN CENTER OF CLOTH AND
    ROLL OUT INTO A LARGE OBLONG, TURNING IT OVER SEVERAL TIMES TO PREVENT
    IT'S STICKING TO THE CLOTH, AND ROLLING THE OUTER EDGES AS THINLY AS
    POSSIBLE......WITH A SOFT BRUSH LITELY BRUSH THE DOUGH WITH VEGETABLE
    OIL, THE OIL AIDS IN PREVENTION OF HOLES DURING STRETCHING.
    NOW REACH UNDER THE DOUGH AND START STRETCHING (DON'T PULL) GENTLY FROM
    THE CENTER TO THE OUTER EDGE...... I WORK WITH THE BACK OF MY HANDS,
    PALMS TURNED DOWNWARD STRETCHING WITH SLIGHTLY RAISED KNUCKLES.  MY
    MOTHERPREFERRED WORKING WITH PALMS UP - FINGERS STRAIGHT OUT; WITH A 
    CIRCULAR MOTION UNDER THE DOUGH.  USE WHATEVER METHOD IS MOST CONVEN-
    IENT FOR YOU.  JUST DON'T DIG INTO DOUGH WITH THE FINGERS.  WORK AROUND
    THE TABLE UNTIL THE E V E N L Y  STRETCHED DOUGH IS AS THIN AS PAPER
    AND DRAPES OVER THE EDGES OF THE TABLE ON ALL SIDES.  AS YOU STRETCH,
    KEEP THE DOUGH CLOSE TO THE TABLE. THE DOUGH SHOULD NOT HAVE ANY TORN
    SPOTS. IF SOME SHOULD APPEAR, DO NOT TRY TO PATCH THEM.  WITH SCISSORS
    TRIM OFF THE THICK OUTER EDGES, THAT HANG OVER THE TABLE.  ALLOW THE 
    DOUGH TO DRY A LITTLE, ABOUT 10 MIN.  IT SHOULD LOOSE IT'S STICKINESS
    BUT AVOID DRYING IT TO LONG BECAUSE IT BECOMES BRITTLE..............
    RELAX THE WORST IS OVER, IF YOU'RE HAVING PROBLEMS LET ME KNOW, I'LL
    TRY TO HELP........HOW TO FILL AND ROLL WILL BE TOMORROWS AGENDA..
    HAVE FUN!
    
    
    
    

    To fill and roll!
    
    1/2c melted butter or marg.
    1/2c breadcrumbs
    4 to 6 apples - cored and finely sliced
    1/2 to 3/4c sugar ( how tart are the apples)
    1tsp cinnamon
    1c raisins
    1c walnuts or almonds
    
    PLUMSTRUDEL:  Use about a doz. sliced pitted italien plums in place of
    apples
    PEACHSTRUDEL: Use sliced peaches instead of apples
    
    Brush the entire surface with part of the melted butter.  Sprinkle with
    the breadcrumbs. Only cover 1/2 to 3/4 of surface with the filling. 
    Fold over the overhanging flaps on 3 sides of filling. Butter the
    turned up edges.  And then with the aid of the tablecloth (starting on
    the long filled side, the empty part of dough must be on opposite side)
    start to roll the dough over, pulling the cloth and dough toward you
    with both hands.  Roll fairly loosely to give room for expansion.  With
    the last roll slide the strudel on a well buttered baking sheet,
    bendingit into a horseshoe shape.  Brush with melted butter and bake in
    a moderate oven until golden brown, about 40 - 50 min.  Brush with 
    melted butter several times during baking.  When strudel makes crackly
    sound on touching, it's done. It shouldn't be smooth.
    
    Keep tuned lots more good eating comming up.  ENJOY!!!!!!!!!!!!!

    I have, being as I often don't have the time and patience to make
    struedel dough and stretch it, used FILO pastry instead.  Using
    the struedel fillings and FILO works ok - not REAL STRUEDEL but
    it's delicious.  My grandmother used to make the real stuff - my
    dad tells of grinding ("for HOURS") raisins and nuts in a hand-
    cranked grinder.  I suppose, since he lived in a city, the hours
    of grinding story takes the place of the stories of walking miles
    to school, through blizzards....
    
    --L

    
    
    RE: Struedel dough.... Pepperidge Farm makes Puff Pasty Sheets
    	which may be similar to Struedel dough.  I use them to make
    	Spinach Struedel and Brocolli Struedel.  Filo can used instead
    	in these recipes but I find Puff Pastry Sheets much easier.
    	
    	I've found the Puff Pastry Sheets at Demoulas.  Shaws used
    	to carry them but stopped so don't look for them there.
    
    	Karen

    Pflaumenkuchen.
    
    Mix together 1/2 liter flour
                 1/4 lbs butter or marg. cut into small pieces
    Make a little well in the center and add:
                 1 egg
                 1 lge spoon sour cream
                 1/2 tsp cinnamon
                 4 Tsp sugar
    Knead all together to make a fine dough.  Dust pastry board with flour
    roll out dough about 1/4 inch thick, and place onto a large greased
    springform or a cooky sheet.  All around the outside fold over the
    edges to make a rim about as thick as your finger, and flute it.
    Brush with beaten eggyolk.
      Ripe plums, halve them, remove stones and thickly cover the dough
    with these, sprinkle liberarly with sugar into which a little cinnamon
    has been added.  Bake in a moderate oven for about 45 min.
      Serve with whipped cream.
      
    
    This cake can also be made with a good sweet yeast dough.
    
    Next time you buy a soft drink in a liter bottle, save it ,cut it in
    halve, and there is the measuring cup for 1/2 liter.
    

    
    
    Gudrun,
    
      I finally gave up trying, my dough still would tear.  I took a
    class with Ursula Agropoulos? (spelling) at the Boston Center for
    Adult Education.  Ursula stated that two things may cause the dough
    to tear.  1) the lack of elasticity in the dough and/or 2) technique.
    She said to add 1/4 teaspoon of vinegar to your mixture and to make
    sure you use a flour with a high gluten content (~15%).  
    
      Ursula also said that one should never double the recipe and divide
    it.  She said natural strands inthe dough forms and they should
    never be seperated.  Guess what I successfully stretched my first
    dough.  She suggests that it should always be a group effort.
    
      Just wanted to share the tid-bits

    I'm looking for a recipe for German Choc. Cake.  This happens to
    be my boyfriend's favorite cake and I want to bake it for his birthday
    this weekend.                                  
    
    Anyone know of a good recipe or where I can find the recipe?
                                                 
    Thanks... Jo
    

The recipe on the INSIDE if the paper wrapper of a GERMAN SWEET CHOCOLATE
bar - Nestles or Hersheys is the most available brand I think....It is
basically a buttermilk chocolate cake.  The secret to the spectacular flavor
is much more related to the coconut pecan filling/frosting as far as I am
concerned.

One hint on making the filling/frosting (recipe is on label as well), is
to keep your stove temp low and stir constantly...nothing burns as quickly
as milk and sugar mixtures....melt chocolate slowly and carefully - it also
burns fast.

If you are buying the chocolate bar and the cake/filing stuff at the same
time, your basic shopping list is:

	extra large or jumbo eggs
	butter
	sugar
	baking powder or soda (maybe both - it's been awhile)
	salt
>>>	1 can condensed milk
	1 quart buttermilk (you won't need it all, but make salad dressing
			    with the rest)
	vanilla (real only - no vanillan)
>>>	cake flour (not general purpose - it is different)
	1 bar german sweet chocolate
	approx. 2 cups worth of pecan pieces
	approx. 2 cups worth of shredded coconut

You will need 3 8 inch cake pans to do the traditional cake, or you can
use 2 9 inch cake pans (even a sheet cake is legal, but not traditional).

The two items I flagged are often not purchased correctly and they do
make a difference - make sure you get cake flour and condensed milk, not
SWEETENED condensed milk.

suggestion:  I add 1 teaspoon cinnamon to my cake to give it an extra
             touch - very european stuff, chocolate and cinnamon.

There! everything except the recipe - I don't remember that since I always
have it when I buy the chocolate bar.

    christmas-stollen  
    
    2 pcks. dry yeast
    1/4c. warm water
    1c.scalded milk
    1/2c. butter 1/4c. sugar
    1tsp. salt
    1/4tsp. ground cardamom
    4 1/2c. sifted all purpose flour
    1 egg, slightly beaten
    1c seedless raisins 
    1/4c currants
    1/4c chopped mixed candied fruitys
    2Tbsp. grated orange rind
    1Tbsp. grated lemon rind
    1/4c chopped blanched almonds
    2Tbsp. melted butter
    confectioners sugar
    
    Dissolve the yeast in the warm water.  Combine the milk, butter
    sugar, salt and cardamom in a lge bowl and cool to lukewarm.  Stir
    in 2c of the flour and mix well.  Add the yeast and egg and mix
    until blended.  Stir in the fruits, grated rinds and almonds, then
    stir in enough of the remaining flour to make a soft dough.  Turn
    out on lightly floured surface and knead for 10 min. or until smooth
    and elastic, adding more flour as needed.  Place in a greased bowl,
    turning to grease the surface, and cover.  Let rise in a warm place
    for 1hrs. and 45min. or until double in bulk.  Punch down turn out
    onto lightly floured surface.  Cover and let rise for 10min.  Shape
    into a long oval loaf (braid) and place on a greased baking sheet.
    Cover and let rise in a warm place for 1 hrs. or until double in
    bulk.  Bake in preheated 375 degree oven for 20 min.- reduce the
    oven temp. to 350 degree and bake for about 40min. longer or until
    lightly browned.  Brush with the melted butter, then place on a
    rack to cool.  Sprinkle with confection. sugar, then with additional
    candied fruit.  This makes about 15 serving.
    
    This recipe was taken from the creative cooking course.
    EXCELLENT!   You don't have to wait for Christmas to make it.
    
                   

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     Kuchen                                       Makes 1 2-lb loaf
     ~~~~~~     
     A kuchen is a traditional German yeast cake-bread.  It is usually
     made with a topping - this version uses a streusel topping,
     although apples, grated chocolate, or chopped nuts may be
     substituted.
     
     DOUGH:
          1/2 oz fresh yeast (or 1/4 oz. dry yeast)
          2 T + 1/2 t sugar
          1 T lukewarm water
          8 oz [2 c] flour
          1/2 t salt
          1/4 t ground ginger
          1/2 t grated lemon rind\
          5 fl oz [5/8 c] lukewarm milk
          2 oz [1/4 c] + 1/2 t melted butter
          1 egg, lightly beaten
     
     TOPPING:
          2 oz crushed digestive biscuits [1/2 c crushed graham crackers]               
          2 T sugar
          1 t ground cinnamon
          2 oz [1/4 c] butter, softened
          

     1. Crumble yeast into a small bowl and mash in the sugar with a
        fork.  Add the water and cream the yeast and water together.
        Set aside in a warm place 15-20 min until puffed up and frothy.
     
     2. Sift together flour, salt, and ginger into a large warmed
        mixing bowl. Add the lemon rind and remaining sugar and mix
        well with a wooden spoon.  Make a well in the center and pour
        in the yeast mixture, the milk, 2 oz. melted butter, and the
        egg.
        
     3. Using a spatula, gradually draw the flour mixture into the
        liquids.  Continue mixing until all the flour is incorporated
        and the dough comes away from the sides of the bowl.
        
     4. Turn the dough out onto a lightly floured board and knead for
        2-3 min, or until the dough is smooth and elastic.  Reflour the
        surface if the dough becomes sticky.
        
     5. Shape the dough into a ball and place in a lightly greased
        mixing bowl.  Cover with a clean, damp cloth and set in a warm
        draft-free place.  Leave to rise 1 to 1-1/2 hours or until
        doubled in bulk.
     
     6. Lightly grease a 2 lb. loaf pan with the remaining 1/2 t
        butter.  Set aside.
        
     7. Turn the dough out onto a floured surface and knead it for 3
        min.  Let rest 10 min.  With a rolling pin, roll out into a
        square about 1 inch thick.  With your hands, shape into a
        rectangle about 2 inches thick and place into the loaf pan.     

     8. Preheat the oven to 350 degrees.
     
     9. Make topping:  Combine topping ingredients in a medium-sized
        mixing bowl.  Stir together until the mixture resembles fine
        breadcrumbs.  Sprinkle topping over dough.  Set the dough aside
        in a warm draft-free place for 30 min to rise.     
        
    10. Bake in the center of the oven for 40-45 min or until the
        kuchen is well risen and the topping is golden brown and
        slightly crunchy.
        
    11. Remove from the oven and run a sharp knife around the edge of
        the kuchen.  Carefully slide the kuchen on to a wire rack to
        cool.

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     Hutzelbrot                                   Makes 3 2-lb loaves
     ~~~~~~~~~~
     
     Meaning literally 'dried fruit bread', Hutzelbrot is packed with
     fruit and nuts.
     
          4 oz [1/2 c] + 1 t butter, melted
          1 oz fresh yeast [or 1/4 oz dry yeast]
          4 oz [1/2 c] + 1 t sugar
          3-1/2 c lukewarm water
          3 lb [12 c] flour
          1/2 t ground coriander
          1/4 t ground fennel seed
          1/8 t ground cloves
          1 t salt
          2 oz [1/3 c] dried apricots, chopped     
          2 oz [1/3 c] dried pears, chopped   
          2 oz [1/3 c] dried apples, chopped          
          10 oz [2 c] whole hazelnuts
          6 oz [1 c] seedless raisins
          4 oz [2/3 c] candied peel, chopped     

     
     1. Lightly grease three large baking sheets with 1 t butter.  Set
        aside
     
     2. Crumble yeast into a small bowl and mash in the sugar with a
        fork.  Add 1/2 c water and cream the yeast and water together.
        Set aside in a warm place 15-20 min until puffed up and frothy.

     3. Sift half the flour into a large mixing bowl and add the
        coriander, fennel, cloves and salt.  Make a well in the center
        and pour in the yeast mixture, the milk, 2 oz. melted butter,
        and the egg.
        
     4. Using a spatula, gradually draw the flour mixture into the
        liquids.  Continue mixing until all the flour is incorporated
        and the dough comes away from the sides of the bowl.  Set aside
        to rest 15 min.
        
     5. Sift the remaining flour into a large mixing bowl and add the
        dried fruits and nuts.  Using your hands, mix the flour/fruit/nut
        mixture into the yeast and turn onto a floured board.  Knead
        the dough well until smooth and elastic.
        
     6. Shape the dough into a ball and place in a lightly greased
        mixing bowl.  Cover with a clean, damp cloth and set in a warm
        draft-free place.  Leave to rise 1 to 1-1/2 hours or until
        almost doubled in bulk.
     
     7. Turn the dough out onto a floured surface and knead it for 2
        min.  Cut the dough into 3 equal pieces; shape each piece into
        a ball.  Place dough on baking sheets, cover with a damp cloth,
        and let rise in a warm place until almost doubled in bulk.
        
     8. Preheat oven to 425 degrees.  When risen, place the baking
        sheets in the oven and bake 15 min.  Reduce oven to 325 degrees
        and bake 30 min more, until the tops of the loaves are crusty
        and brown. 
     
     9. Remove the bread from the oven and tap the bottoms with your
        knuckles.  If the bread sounds hollow, then it is done.
        Otherwise, return loaves to oven and bake 5-10 min. more. 
        
    10. Remove the baking sheets from the oven and cool the loaves on
        a wire rack.

             

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     Hefebrot                                     Makes 1 8" oval loaf
     ~~~~~~~~   

     [Yeast Bread]
     

          4 c flour
          1 fresh yeast cake (3/5 oz)
          1 c tepid milk
          1/3 c sugar
          1 egg
          8 T butter, softened
          1 egg yolk, beaten
          

     1. Mix the yeast with the milk and 1 t sugar; leave in a warm
        place for 10 min to froth.
        
     2. Sift 3 c flour into a mixing bowl and add the yeast mixture,
        egg, and butter.  Blend together for 10 minutes, or until the
        dough forms a smooth ball that does not stick to your fingers.
        If the dough remains too sticky, sprinkle it with some of the
        remaining flour.
          
     3. Place the ball of dough in a bowl of tepid water and leave it
        until it floats on the surface - about 30 min.
        
     4. Remove the dough from the water and  knead it for about 10 min,
        adding the remaining sugar and enough of the remaining flour to
        produce once more a smooth elastic dough that does not stick to
        your fingers.
        
     5. Butter and flour a baking sheet.  Form the dough into an oval
        loaf about 8 inches long; brush the top with the beaten egg
        yolk.  Bake in a preheated 350 degree oven for 45 min.  The
        loaf will be done when a skewer stuck into it comes out clean.

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     Hausmannsbrot                                Makes 1 14" loaf
     ~~~~~~~~~~~~~
     
     [German Household Bread]
     

          1-1/4 c rye flour
          4-5 c all-purpose flour
          2 c whole-wheat flour
          2 1/4 oz pkg. dry yeast
          1/4 c. rye sourdough starter [see below]
          1-1/4 c. tepid water
          1 t sugar
          1-1/3 c. buttermilk, at room temperature               
          1 T salt
          

     1. Blend the starter with 3/4 c tepid water and the rye flour.
        Cover and leave overnight at room temperature.
        
     2. Sift 4 c all-purpose flour and all the whole-wheat flour into a
        bowl and make a well in the center.  Mix the yeast with 1/2 c
        tepid water and pour into the well with the sugar.  Stir in
        about 6 T of flour from the edges and mix with the liquid to
        form a yeast sponge.  Cover the bowl with a cloth and let rise
        20-30 min, or until it bubbles.
        
     3. Add the sourdough starter, all but 2 T of the buttermilk, and
        the salt.  Mix the sponge into the rest of the flour with the
        other ingredients, and knead well -- adding more all-purpose
        flour if the dough is sticky -- for about 10 min, or until the
        dough is smooth and elastic.  Cover the bowl with a cloth and
        let rise in a warm place for 2 hours, or until doubled in bulk.
     
     4. Knead the dough again for 10 min, then form a cylindrical loaf.
        Place the loaf on a buttered baking sheet and, with a sharp
        knife or razor blade, make a shallow length-wise gash.  Cover
        and let rise in a warm place fro 2 hours.
        
     5. Brush the loaf with the rest of the buttermilk and bake it in
        the center of a preheated 425 degree oven for 50-60 min, or
        until the bottom sounds hollow when rapped.



     Rye Sourdough Starter
     ~~~~~~~~~~~~~~~~~~~~~
     
          2 c. rye flour
          1/4 oz pkg. dry yeast
          1-1/2 c tepid water
          1 small onion, peeled and halved
          
     
     1. In a 2 quart ceramic or glass bowl, mix the yeast with 1 c
        tepid water.  Let mixture stand 10 min, then whisk in 1 c of
        the flour, beating until no lumps remain.  Add the onion, cover
        the mixture loosely with a cloth and let stand in a warm place
        24 hours.

     2. Discard the onion.  Whisk in 1/2 c tepid water and the
        remaining cup of flour.  Cover the mixture and let it stand
        three days; the starter is ready to use when it is bubbly and
        has a sour smell.  If the mixture is flat or has changed color,
        it cannot be used and must be discarded.     

     
     Storing Starter:  Starter that is not used immediately should be
        covered tightly with plastic or poured into a 1-quart mason jar
        with a tight-fitting lid and refrigerated.  The starter will
        keep in the refrigerator up to two weeks.  Before using it,
        leave the starter at room temperature until it bubbles up -
        from 4 to 6 hours - then stir it well before removing the
        required amount.
        
     Replenishing Starter:  After each use, replace the amount of
        starter used with an equal amount of paste made by combining
        equal parts of water and flour (3/4 c flour + 1/2 c water = 1 c
        paste). Beat the paste into the starter with a wooden spoon,
        over and let sit in a warm place until it bubbles up - from 6
        to 24 hours.  The replenished starter is then ready for use, or
        can be refrigerated for up to two weeks.
        
        Starter that is not used in two weeks will become rancid unless
        it is replenished.  To do this, leave the starter at room
        temperature until it bubbles up, then stir it well, pour off
        half the mixture and replace with an equal volume of
        flour/water paste.  Cover and set in a warm place until it
        bubbles up again.  Return to the refrigerator.
        

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     Schwartzbrot                                      Makes 6 loaves
     ~~~~~~~~~~~~     

     [Black Rye Bread]

     To make this bread without the sourdough starter, increase the
     yeast to three 1/4 oz packages.
     

          4 c rye flour
          20 c whole-wheat flour
          1/4 oz pkg. dry yeast
          1/4 c rye sourdough starter [see Hausmannsbrot]
          6 c tepid water
          1 T salt
          1-2 T caraway seeds [optional]
          4-5 small potatoes, boiled, peeled and mashed [optional]
          

     1. Mix the yeast with 1/2 c tepid water.  Add 1-1/2 c whole-wheat
        four to make a sponge and let rise overnight.
     
     2. The next day, mix the remaining whole-wheat flour and the rye
        flour together with the sponge, the sourdough starter, 5-1/2 c
        tepid water, the salt, and the caraway seeds and potatoes if
        using.  Knead the resulting stiff dough until it comes away
        from your hands easily and contains air bubbles - about 10 min.
        
     3. Sprinkle the dough with flour, cover, and leave in a warm - but
        not too warm, dough must rise slowly - place to rise until
        double in bulk.  
        
     4. Divide the dough into six equal pieces and shape into ovals.
        Butter 6 loaf pans and half-fill them with the dough.  Let the
        loaves rise in a warm place 20-30 min or until they reach the
        tops of the pans.  
        
     5. Brush the loaves with tepid water and bake in a preheated 400
        degree oven for 1 hour, or until well browned.  Brush with
        tepid water again while they are hot to give them a soft crust.
        Let cool.

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     
     Kaftbrot mit Haferflocken                         Makes 2 loaves
     ~~~~~~~~~~~~~~~~~~~~~~~~~
     
     [Bread with Rolled Oats]

     
          6 c flour
          2-2/3 c rolled oats
          2 1/4 oz pkg. dry yeast
          1-1/2 c. tepid milk or water
          2 medium potatoes, boiled, peeled and mashed [optional]
          1 T butter, softened
          1 T salt
          

     1. Mix the yeast into the tepid liquid; let stand for 10 min.
     
     2. Sift the flour into a mixing bowl.  Make a well in the center
        and pour in the yeast mixture.  Mix together to make a sponge
        and let rise in a warm place for 1 hour, or until doubled in
        bulk.
        
     3. Work the remaining ingredients into the sponge.  Knead the
        dough until bubbles appear in it - about 15 min.  Divide the
        dough into two equal parts.  
        
     4. Butter two 8-1/2 x 4-1/2 inch loaf pans.  Lightly press the
        dough into the pans.  Let rise in a warm place for 30 min, or
        until the top of the dough is about 1/2 inch from the rims of
        the pan.
        
     5. Bake in a preheated 350 degree oven for 1 to 1-1/4 hours, or
        until golden brown.
        

     
        T = Tablespoon    t = teaspoon    c = cup    min = minutes


     Kummelbrot                                   Makes 1 loaf     
     ~~~~~~~~~~
     
     [Caraway Bread]
     

          3-1/2 c flour
          1/4 oz dry yeast
          1/2 c tepid water
          1/2 t salt
          1 T caraway seeds
          2 T butter
          

     1. Stir the yeast into the tepid water and set aside 10 min or
        until foaming.   

     2. Sift the flour into a bowl, make a well in the middle, and pour
        in the yeast mixture.  Mix together to make a dough, and leave
        for 30 min to rise about half as much again.
        
     3. Mix in the salt, caraway seeds and butter, and knead well to
        form a soft dough - about 10 min.  Leave the dough in a warm
        place until it has doubled in bulk - about 1-1/2 to 2 hours.
        
     4. Butter a loaf pan.  Knead the dough well and place in the pan -
        it should only half fill the pan.  Bake in a preheated 400
        degree oven until well browned and sounds hollow when rapped.
        

    
    Someone was asking for Plumcake - I think you mean
    PFLAUMENKUCHEN or how we say here in Bavaria
    ZWETSCHGENDATSCHI.
    
    As I have no cooking book here I only can tell you
    unprecisely how to make it:
    
    You just make a raised cake (in my dictionary it's
    yeast or barm for HEFE in German).
    
    Then you need some plums of course (The raised cake
    should be full of plums afterwards, if you take
    plums bought in the store in a glass please make
    sure they are dry before you give them on the
    dough.
    
    (If they are fresh please make two halfs of each plum
    and perhaps half them again afterwards).
    
    Then just put them over the dough (may also be shortcake instead
    of raised cake but originally it's made with yeam).
    
    Don't know how to say in F in Celsius it's about 170 degrees
    for about 45 Minutes or so.
    
    If it's a dough like used for shortcake you can take some
    dough and make little crumbels and give it over the plums
    before giving it into the oven.
    
    After being ready, this kind of cake tastes very good with
    Whipped cream and a littlebit cinnamon over it (my version).
    
    Hope I could help you - although not being precise enough.
    
    Regards
    Carina

    
    Re-20 Pflaumenkuchen
    
    I wrote "...but originally it's made of yeam" - I meant YEAST
    
    And I should mention that the plums should be put on the dough
    like this
    
                               ___________________
                               |                 |
                               |   ()() and so on|
    
    that means, the blue side of the plum is laying on the
    dough and the cutside is upstairs.
    
    I think you should make little cuts in each plum on the cut side
    
    Regards
    Carina

    Last weekend, we had our company picnic in Sacramento.  Someone there
    made a marble (?) german chocolate cake, and said s/he would enter the
    recipe here.  So far I haven't seen a new note for a cake recipe.  Are
    you out there?  You were asked by wife of a Fresno engineer for
    the recipe, and you said you would post it in COOKS.  I told her that I
    would print it for her.
    
    Help?
    --Michelle