Austrian bread

Double the recipe if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. Optional: Add to flour mixture 2 tbsp Wheat Bran, Germ, Flax seeds or Caraway seeds. Essentials you can order here on Amazon: 1. Diastatic Malt that promotes the crust and texture 2. No kneading, just stir: Danish Dough Whisk 3. Lodge Cast Iron Dutch oven If you like to bake…

A recipe for Buchteln (Austrian Pull-Apart Rolls) from the cookbook, Das Cookbook: German Cooking...California Style by Hans Röckenwagner.

The recipe for this Senfbrot, or German Mustard Bread, was discovered by my friend David of Hearth Baked Tunes on a German bakers association website, in German of course, and proportioned for commercial bakers. Not quite ready to make 48 loaves in a single day, David enlisted another of my breadhead friends, Karin of Brot and Bread, to translate and scale down the formula for the home baker. Thank you David and Karin! You should also check out my friend Cathy of Bread Experience's take on…

Follow this recipe to make the best gluten-free artisan bread rolls. The best gluten-free dinner rolls with a crackly/crunchy crust

This Austrian sweet yeast pastry is traditionally baked for November 1st (All Saints day). It's kind of a forgotten treasure and only a handful of people know of its existence. It's simply too special to get lost forever. Since I didn't have any recipe to adapt or to use as a basis, I developed this one from scratch. I hope you will like it.

Vienna Bread or Pain Viennois or Buns or Sandwich bread rolls is an absolutely delicious and irresistible Austrian bread that one must definitely try.

Salzstangerl are my personal favourite Austrian bread rolls. Making Salzstangerl at home is easier than you might think. Give it a try!

This is a one of the best Austrian desserts ever! u0026quot;Topfenknödelu0026quot; - strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Canederli are Italian bread dumplings that can only be found in the north-east of the country (Trentino-Alto-Adige, Friuli, and parts of Veneto) and are a slightly different variety of Tyrolean knödel. The dumplings are a part of cucina povera due to the fact that they're made with very simple and inexpensive ingredients such as stale bread, flour, milk, and eggs

Sweet, light and airy yeast rolls that are delightfully buttery and soft.