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Foodgeek: |
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Rating: |
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Servings: |
4 to 5 loaves |
Prep. Time: |
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Total Time: |
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Ingredients: |
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12 cups unbleached white flour
3 (1/4 oz. each) packages active dry yeast or three 3/5 oz. [18g] cakes fresh yeast
3 cups tepid milk, about
8 tbsp. butter
1 cup sugar
1/3 cup finely diced candied lemon peel
Anise seeds (pinch)
Fennel seeds (pinch)
2 tbsp. vanilla sugar or 1 tsp. vanilla extract
1 egg, beaten
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Directions:
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Stir the yeast into the tepid milk and leave the mixture in a warm place for about 10 minutes. Add the flour, butter, sugar, lemon peel, a pinch each of anise and fennel, and the vanilla sugar or vanilla extract to make a firm dough. Add more milk if necessary.
Knead the dough well, cover, and let it rise in a warm place until doubled in volume--about one and a half hours.
Divide the dough into four or five equal portions. Shape each portion into a cylindrical loaf. With a sharp knife or a razor blade, make a long gash down the center of each loaf. Butter two or three baking sheets and place the loaves on them; let the loaves rise for 20 minutes. Then brush the loaves with beaten egg, but do not brush the egg into the gashes. Bake in a preheated 425 F. oven for 40 minutes, or until the loaves sound hollow when rapped.
To make four or five 8-inch cylindrical loaves.
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Comments from olga
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Hans Karl Adam
Das Kochbuch aus Schwaben
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