German Kastenweissbrot White Loaf Bread Recipes

CLASSIC WHITE LOAF

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

ONE LOAF WHITE BREAD

Steps:

• Mix the butter, sugar, and salt into the warm water.
• Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet).
• Wait 5 minutes; if yeast does not bubble buy new yeast.
• Put flour in a large bowl; stir in yeast mix.
• Stir thoroughly; turn onto a floured board and knead.
• Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
• Put dough in a greased bowl and turn to coat.
• Cover with a clean damp towel and let rise til double.
• Punch down; shape into loaf and put in greased loaf pan.
• Let rise.
• Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
• Can also be shaped into 12 dinner rolls or 8 hamburger buns.
• Bake for less time if using these shapes.

GERMAN KASTENWEISSBROT (WHITE LOAF BREAD)

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.

SCHNITZBROT (GERMAN CHRISTMAS BREAD)

Steps:

• Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans.
• Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended.
• Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
• Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour.
• Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.