Great German Recipes
Dimensions: 8-1/2 x 4-1/2 inches
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This book, in the popular recipe-card-size, stocking-stuffer format, is full of good German recipes and notes about Germany, including information on German American culture, language, and sites.
The German specialties include fruit punch and May wine; dandelion salad and Bremen herring served with Old-Order Amish bread; stuffed cabbage rolls; venison Terrine with Black Forest asparagus and caraway potatoes; Bavarian sweet rolls; Oma’s apple dumplings, Black Forest cherry cake.
Old Order Amish Bread
1 package dry yeast
1/2 cup lukewarm water
1-3/4 cups hot water
1/3 cup sugar
1-1/2 teaspoon salt
1/2 cup oil
7 to 8 cups bread flour
Dissolve yeast in lukewarm water and set aside. Blend hot water, sugar, salt, oil and 2 cups flour in a mixing bowl. Add yeast and 2 more cups of flour. Beat 2 minutes at medium speed. Knead 10 minutes, adding remaining flour until dough is no longer sticky. Cover and let rise until double in volume. Punch down and let rise again. Punch down and form into 3 equal loaves. Place loaves in greased 8-1/2 x 4-1/2-inch loaf pans. Cover and let rise until 1 inch above edge of pans (about 45 minutes). Preheat oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Remove from pans immediately and cool on racks.