Petra Profile - (1965094)

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Member Since: Dec. 2002
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Recipe Reviews 6 reviews
Authentic German Bread (Bauernbrot)
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 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. It adds a wonderful flavor and tastes so good! I now use a small coffee bean grinder to grind the seeds and I often add sunflowers seeds (salted or not) to the dough as well, which makes the bread juicier. 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! I noticed mixed results from different people and would like to say that this is not uncommon with this type of bread. Even I get different results sometimes depending on the climate. It matters quite a bit if it is humid/warm or cold. I do believe (but have no prove) that even elevation makes a difference. So if you get poor results DON'T GIVE UP. Try...temp/climate/baking time of day...changes!

163 users found this review helpful
Reviewed On: Apr. 21, 2009
Make Ahead French Toast
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's delicious!

5 users found this review helpful
Reviewed On: Mar. 23, 2007
Slow Cooker Cheesy Potatoes
It came out ok but not very good. I had a big lump of potatoes to which I kept adding more milk to keep it from being so lumpy. Still though, it came out to thick but a couple of people did eat it and like it.

7 users found this review helpful
Reviewed On: Dec. 21, 2004
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