| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
American |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Dry yeast |
| 1 1/2 |
c |
Tepid potato water, water |
|
|
from boiling potatoes |
| 2 |
t |
Sugar |
| 1 |
c |
Mashed potatoes |
| 1 |
c |
Milk |
| 8 |
T |
Butter, melted one stick |
| 2 |
t |
Salt |
| 2 |
T |
Caraway seeds |
| 7 |
c |
Flour, up to 8 |
| 1 |
|
Egg white, beaten with: |
| 1 |
T |
Water |
|
|
Coarse salt |
|
|
Caraway seeds for sprinkling |
|
|
on top |
INSTRUCTIONS
Here's the kimmelweck ("weck") recipe, from "Real American Food" by
the Sterns. Mix yeast with 1/2 C of the potato water and sugar.
Combine mashed potatoes, remaining C of potato water, milk, butter,
salt, and caraway seeds. When yeast mixture is foamy, stir it in. Add
7 C of the flour, cup by cup, stirring until dough comes away from
bowl. Turn out onto a floured board and let rest while you clean and
butter bowl. Knead dough 10 minutes, adding flour if necessary to
create a smooth dough. Return to bowl and roll dough around to coat it
with butter. Cover and let rise in a warm place until double in bulk,
about 2 hours. Punch down dough, knead again 1-2 minutes. Roll out
and divide into 12 pieces. Form each piece into a smooth ball. Then
flatten ball slightly so that it's roll-shaped. Set 2 inches appart on
lightly greased cookie sheet. Cover loosely with towel and let rise
until double in bulk, less than 1 hour. Preheat over to 375 deg.
Brush rolls with egg white mixture and sprinkle with desired amount of
coarse salt [it should be a lot of salt, not just a few grains] and
caraway seeds. Bake 15 minutes. Reduce heat to 325 deg and bake 15-20
minutes more, until rolls are medium brown. Remove from oven and cool
on rack. Posted to MC-Recipe Digest V1 #524 by
dsr@philabs.research.philips.com on Mar 19, 97
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