Herman Bread Recipes
HERMAN SOURDOUGH STARTER
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.
Provided by Sue
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P6DT22h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
- The next day, stir and refrigerate.
- Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
- Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
- On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
- On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)
Nutrition Facts : Calories 382.3 calories, Carbohydrate 82.2 g, Cholesterol 4.9 mg, Fat 1.9 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 0.9 g, Sodium 28.6 mg, Sugar 34.2 g
HERMAN BREAD
A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor.
Provided by Jacquelyn Demery
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 6
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 19.3 g, Fat 3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 466.3 mg, Sugar 0.1 g
HERMAN COFFEE CAKE STARTER AND BREAD
This delicious cake (and starter) should be shared with friends, who in turn share with their friends ... and on and on. Thus, often called a "Friendship Cake", it fills the house with an irresistible aroma and makes a lovely present for any Holiday. Although it takes about 3 weeks for the Starter to be ready to use, feeding Herman is very quick and easy. This recipe was given to me by a friend over 30 years ago, and I still enjoy sharing this Herman Cake & Starter (including recipe). Prep. time does not include making the Starter the very first time.
Provided by BeachGirl
Categories Quick Breads
Time 1h15m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- STARTER: Stir Ingredients together, mixing well, in a gallon container.
- Cover tightly and refrigerate.
- Feed Herman the same 3 Starter ingredients (above) every 5 days for a total of 4 times (20 days).
- Stir Herman daily.
- When you are ready to bake a Herman Cake, you should have about eight cups of starter.
- Bake Herman cake (recipe below) on the 25th day from the first feeding.
- ***Keep your own starter growing, use some to bake a Herman Cake, and give some to friends.
- ***SHARING YOUR STARTER: If someone gives you a cup of Herman Starter, you must feed it for 10 days before you bake with it.
- Day 1: Feed Starter with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
- Stir, cover and refrigerate.
- Day 2-4: Stir.
- Leave in refrigerator.
- Day 5: Feed Starter again with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
- Stir, cover and refrigerate.
- Day 6-9: Stir.
- Leave in refrigerator.
- ***Herman should now be about 4 cups: use 2 cups to bake, give 1 cup to friend, and keep 1 cup to grow more Starter.
- ***Day 10: MAKE HERMAN CAKE AS FOLLOWS: Mix all Herman Cake ingredients together, along with 2 cups of Herman Starter, and pour into a greased/floured bundt pan.
- Sprinkle top with Topping mixture.
- Bake 350 degrees for 40-45 minutes.
- Or use a 15x19-2" pan and bake 325 degrees for 30-35 minutes.
- TOPPING MIXTURE: Mix together all Topping ingredients and sprinkle over cake BEFORE baking.
- GLAZE: Mix all Glaze ingredients together and cook for 5 minutes.
- Pour over top of hot baked Herman Cake.
HERMAN STARTER
This is a recipe for the yeast starter affectionately called "Herman." It's kept in your fridge and fed every five days. I'll be entering more recipes for Herman as time permits, so come back and search every once in a while!
Provided by Fuzzys Finds
Categories Yeast Breads
Time 5m
Yield 1 bowl of starter, 1 serving(s)
Number Of Ingredients 4
Steps:
- combine all ingredients to a smooth batter in a 2-quart glass or ceramic container (no metal). Cover with cheesecloth or other loose covering, and keep in a warm place (around 80 degrees F) for 3 to 4 days to ferment. It should expand and bubble. When ready it should have a yeasty, slightly sour smell.
- At this point, this is Herman's "First Day" in the ten-day cycle of Herman Life. He's ready for his first feeding.
- Feeding Herman: Mix together 1 cup flour, 1 cup milk, and 1/2 cup sugar. Stir this into Herman, cover loosely, and place in the fridge. It will be lumpy. Stir daily (but if you forget a day, he'll be fine).
- In five days, you'll need to feed him again. (Day 5).
- In five more days (Day 10), you'll feed him again and/or use him to make something. Pay attention to the specific recipe to see whether you feed him just before making the item or afterwards.
- Herman can be used for biscuits, coffeecake, pancakes, cookies, banana bread, sweet rolls, and more. I believe the recipes I have have been handed down from one Herman owner to another for decades. Hope you enjoy!
More about "herman bread recipes"
RUSTIC GERMAN BREAD | RECIPE | KITCHEN STORIES
From kitchenstories.com
5/5 (137)Category BreadCuisine GermanTotal Time 2 hrs 50 mins
- In a measuring cup, dissolve confectioner’s sugar and yeast in lukewarm water. Allow to sit for approx. 30 min. Ensure that foam forms at the top of the yeast mixture.
- Combine the rest of the water, flour, rye flour, honey, butter, salt, and yeast mixture using a stand mixer with a dough hook. Knead for approx. 10 min. until an elastic dough forms. Cover and allow to rise in a warm place for approx. 1 h or until the dough has doubled in volume.
- Preheat oven to 220°C/425°F. When dough has finished rising, knead by hand on a floured surface until smooth. Divide dough and form loafs approx. the width of a stretched out hand in diameter. Cover and allow to sit at room temperature on a baking sheet lined with parchment paper for approx. 30 min. When the dough has doubled in volume, make a crosswise incision in the top. Transfer to preheated oven. Place a baking dish filled with water on the bottom rack. Bake the bread for approx. 30 - 40 min. until the crust is golden. Set aside to cool.
OMA'S GERMAN BREAD RECIPES ~ BROT UND BRöTCHEN
From quick-german-recipes.com
SOURDOUGH RECIPES | HERMAN RECIPES | RECIPE GOLDMINE
From recipegoldmine.com
10 BEST HERMAN SOURDOUGH RECIPES | YUMMLY
From yummly.com
HERMAN THE SOURDOUGH STARTER - SERVED FROM SCRATCH
From servedfromscratch.com
5/5 (1)Estimated Reading Time 3 mins
- Mix all ingredients in a glass bowl, cover and let stand overnight in a warm place. Don't cover too tightly (we just drape with a tea cloth / towel)
- The next day, refrigerate covered, but stir daily. Five days later, measure out 1 cup of Herman for yourself, and the rest can be given to a friend! Now it's time to feed Herman.
MAKING HERMAN STARTER - SWEET SOURDOUGH STARTER - OVENTALES
From oventales.com
5/5 (3)Estimated Reading Time 9 mins
- Add 1 C water, 1 C Flour, ¼ C Sugar and 2 ¼ Tsp active dry yeast into the non reactive container. Mix well using a wooden or any non reactive spoon. Cover lightly, Do not tighten the lid (Notes) . Set aside loosely covered.
- Day1 - Add 1 C milk, 1C Flour, and ½ C sugar to half portion starter. Mix well and set aside. Refrigerate the starter after a few hours or when the starter begins to show lots of bubbles(see blog for more). Check on every (other) day to see the activity stir down if it has risen too much and on the fifth day it is ready to use.
AMISH WHITE FRIENDSHIP BREAD {SOURDOUGH} - TASTES OF LIZZY T
From tastesoflizzyt.com
4.8/5 (6)Category BreadServings 10Calories 195 per serving
- Add the flour. Use a rubber spatula to mix the ingredients together until the flour is absorbed and a stiff dough forms.
HERMAN SOURDOUGH WHITE BREAD RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 175 per servingServings 4
- Combine yeast, 1/3 c. water and 1/3 c. sugar in small bowl. Set aside to rise. In large mixing bowl (not metal) combine warm water, shortening, salt and 2 c. of the flour. Cold to point where dough against the wrist feels slightly hot. Add in yeast mix and the Herman Starter. Gradually stir in the rest of the flour till thick sufficient to knead on floured board. Knead 12 min. Place in greased bowl, turn to grease all sides, cover and let rise till doubled (approximately 2 hrs). Punch down and knead 2 min.
- Cover and let rise again till doubled. Knead down and cut into 4 equal sections. Cover and let rest 10 min. Mold into loaves and place in 4 greased pans, cover and let raise till doubled (or possibly till loaf is near the size you wish the finished loaf to be).
- Preheat oven to 425 degrees and then turn down to 400 degrees when you put loaves into the oven. Bake 40 to 45 min for loaves. For rolls bake 20 to 25 min. Double freezer wrap extra loaves and freeze.
- This note accompanied the recipe: This is the best white bread we know of to date. Keeps very well and toasts beautifully. We sometimes start this bread after the evening meal. Punch it down before going to bed. Finish as
HERMAN MILK BREAD - OVENTALES
From oventales.com
5/5 (2)Category BreadCuisine AmericanTotal Time 2 hrs 30 mins
- Take 6 C of the flour in a large mixing bowl. Make a well in the center of the flour and add the starter, and yeast. Mix in gently. To this add ¾ of the milk, salt, and the melted butter. Mix in slowly adding more milk if needed. Once all the flour has become moist turn out to floured work surface. Start kneading. The dough might be sticky in the beginning. Add the remaining half cup flour little by little if needed. As you need the dough becomes less sticky and slowly begins to turn into a smooth lump. When it feels relaxed, smooth and supple it is time to stop kneading.
- In the bowl of the machine place 6 C flour, salt and yeast. Keep the salt and yeast from direct contact. Fit the dough hook and stir for 15 seconds to mix everything together. Remove the hook and make a well in the center of the flour. Add the starter, melted butter, and ¾ of the milk. Place the hook back on and knead at the recommended setting for 1 minute. If needed add the remaining milk slowly as needed. Knead for 2 minutes at the end of which add remaining flour in batches if the dough looks too wet. Knead until the dough turns into a smooth lump ( 4 to 5 minutes in total). Turn off and check the dough. It should feel relaxed, smooth and supple.
- Form the dough into a smooth ball and transfer to an oiled bowl. Turn it so that all the sides of the dough is coated with oil. Cover and let it rise in a warm place until doubled in volume (about 1 hour).
- Punch down and transfer the dough on to a floured surface. Divide into equal halves. Take one half and flatten (or roll out ) half into a rectangle. Roll into a tight cylinder. Tuck in the edges. Place in an the oiled loaf pan with the seam side down. Repeat with the other half. Cover and let rise until almost doubled (20 to 30 minutes).
10 GERMAN BREAD RECIPES YOU CAN MAKE AT HOME
From thespruceeats.com
- German Bauernbrot – Farmer's Bread. This bread's flavor is enhanced by the addition of 1/4 cup sourdough culture to the baker's yeast which is used to help it rise.
- German Vollkornbrot – Whole Rye Bread. This bread is surprisingly easy to bake at home. It is made with 100 percent rye flour and rye berries with some sunflower seeds and fermented with sourdough.
- German Seeded Bread. If you are looking for a dense, whole-grain loaf, this one is about the closest it comes to tasting like a German bakery bread. Based on Peter Reinhart's Whole Grain Bread book, it uses 100 percent whole grains, along with pumpkin, sunflower, and sesame seeds for a dense, moist loaf.
- German Roggenbrot – Sourdough Rye Bread. This weizenmischbrot or light rye bread is made with 45 percent rye flour and 55 percent white flour with an overnight sponge and sourdough starter.
- German Fladenbrot – Turkish Flatbread. Although this is not a German bread, it is found in Turkish stores and kiosks all over Germany. Fladenbrot is a flat white bread, covered with nigella seeds, and has a particular taste not found elsewhere.
- German Brezeln – Soft Pretzels. Now you can have authentic brezeln or pretzels outside of Germany with this recipe. The dough is easy to make and the only tricky step is the lye bath, using food-grade lye.
- German Schwarzwaelder Kruste – Black Forest Bread. This bread is a 20 percent rye mischbrot, or mixed-flour, sourdough bread, very common in southern Germany.
- German Sweet Breads and Rolls. Sweet fillings like jams and fruit are very common in German sweetbreads, and most are flavored with vanilla and lemon zest.
- German Brotchen and Other Rolls and Buns. For breakfast or brunch, there's no treat like fresh German hard rolls known as brotchen. Also known as wecke or semmel, they are to Germany what croissants are to France.
- German Haferflockenbrot – Oatmeal Bread Two Ways. If you are a fan of oatmeal bread, this is the recipe for you. You can enjoy it made with white flour combined with whole-wheat flour or with 100 percent whole-wheat flour.
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