I submitted this recipe and I really want to share something valuable. In Germany, we usually add spices to the bread and they are available for purchase already ground up or as seeds. If you want, take a handful of either Coriander, fennel, Anis, and/or Caraway seeds and add to the dough. I actually buy loose fennel tea seeds (cheaper) and smash it up good with a Mortar and add it. The flavor tastes so good! The bread in the picture was done in a traditional bread basket. I put a dish towel in the basket, then sprinkle it with flour (you can see the flour on the outside of the bread in the picture), then pad the bread dough into it for the second rising. Invert onto a baking sheet (I always use a baking stone) and bake! Oh, if you decide to freeze some (it freezes very well), simply put it in a zip lock bag, then when you are ready to eat it thaw it in the CLOSED bag! It only takes a few hours to thaw. Enjoy!

Reviewed On: Apr. 21, 2009

I did everything as directed and the rolls turned out wonderful. It was simple to make the knots with this dough. When I took them out of the oven I brushed them with shortening because I do that with white bread as well to make them nice and shiny. Also, after I formed them into knots, I took half of them (12) and set them on a wax paper lined baking sheet into the freezer for 30 minutes till they were pretty frozen. I then wrapped each into waxed paper and stored them in the freezer airtight. To use them, I set the frozen rolls on a baking sheet and covered them with a towel. I took them out at 9am and by 2pm they were defrosted, risen and ready to bake. They were just as delicious as the ones I made right away! Thanks for sharing this recipe! Will make them again many times!!!

Reviewed On: Nov. 5, 2007

I usually don't like doing things different from what the original recipe says, but I did here. I was feeding quite a few people so I used the whole loaf of French Bread. I buttered my glass dish and dipped the slices not briefly, but for a few seconds on each side so the liquid soaked into the slices. When I layered the slices, I overlapped them slightly so all (except the 2 end pieces)would fit. I then poured the rest of the liquid over. In the morning, I poured the little bit of liquid out of the pan before baking. I used only ¾ cup of brown sugar which was plenty sweet for us. I also used walnuts because that's what I had on hand. I moved the slices apart a little so the topping could run down in between the slices a little. It came out super good. EVERYONE LOVED IT! IT WAS THE BEST BREAKFAST EVER THEY SAID...YOUNG AND OLD! The top was crunchier then at the bottom but that was perfectly alright. And the overlapping prevented the sticking that other reviews have mentioned. No sticking here at all! Try it...it's delicious!

Reviewed On: Mar. 23, 2007