11 altdeutsche brotchen Recipes

thick german bacon, diced (speck) or 2 cups thick bacon, diced into cubes, onion, diced ((about 1 cup)), caraway seed, (or less to taste) (optional), german style sauerkraut, drained well,rinsed if desired, sour cream, eggs, white hard cheese, grated ((such as swiss or gruyere)), prepared pie pastry dough, unbaked

active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), bread flour, vegetable oil, bread flour, egg white, water

active dry yeast, white sugar, warm water (110 degrees f), shortening, salt, all-purpose flour, egg whites , stiffly beaten, egg white (for egg wash), cold milk

flour, active dry yeast, sugar, salt, oil, warm water, egg white

active dry yeast, white sugar, warm water (110 degrees f), shortening, salt, all-purpose flour, egg whites , stiffly beaten, egg white (for egg wash), cold milk

butter or 3/4 cup margarine, sugar, eggs, rum, vanilla extract, milk, cinnamon, baking powder, flour, unbleached, almonds, ground, orange rind, grated, raisins (optional)

active dry yeast, sugar, warm water (105 to 115 degrees ), light rye flour, warm buttermilk (105 to 115 degrees ), salt, steel cut or regular old-fashioned oatmeal, soya granules, whole wheat flour, bread flour, sunflower seeds , unroasted and unsalted, pumpkin seeds , unroasted and unsalted, divided, whole flax seeds (not milled), very hot water, soy flour , for dusting