German Ulm Bread (Ulmer Brot)
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Ingredients
| 12 cups | unbleached white flour | | 3 (1/4 oz. each) | pkg. active dry yeast or | | 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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Instructions
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.
Author's Comments
Hans Karl Adam
Das Kochbuch aus Schwaben
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