Scratch Baking For A Bavarian Breakfast
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Bavarian Breakfast Foods - Baked from Scratch
The first one happens when we get up, around 5:00 or 6:00 in the morning: coffee and pastry.
The second breakfast is much more important - and much more "Bavarian", too: a pint of "Weissbier" (wheat beer), 2 or more "Weisswuerste" (white sausage), or a thick slice of "Leberkaese" (liver loaf), and a fresh warm pretzel. That's all we need - and we do need that.
Find the recipes for pastries and pretzels plus great shopping sources for everything else in this lens. Servus! (Howdy!)
Look! It's Me - In The Center! (1976)
From Munich, Bavaria - Dallmayr Coffee
When only the real thing is good enough...
Dallmayr Prodomo Gourmet Coffee
Amazon Price: (as of 07/13/2009)
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Release Date: 12/31/1969
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Bavarian Breakfast Bread
It can be modified for a Christmas Stollen
7 cups flour
1 cup sugar, or 3/4 cup Agasweet Cinnamon
2 sticks (1/2 pound) butter, softened
2 packs dry yeast
6 large eggs
1/2 teaspoon mace
2 teaspoons salt
rind of 1 lemon, grated
1 1/2 cups lukewarm milk
1 egg, beaten for brushing on
1 cup sliced almonds for decoration
For Christmas Stollen: 1 cup candied fruit and golden raisins; 4 oz. marzipan
1. Dissolve yeast in milk, in a big mixer bowl (KitchenAid); add 2 cups flour and 1/4 cup sugar; mix to make a sponge. Let rise for about 20 minutes.
2. Add eggs, butter, grated lemon rind, 1 cup flour, 3/4 cup sugar, salt and mace. Mix with paddle until smooth.
3. Add the fruit and crumbled marzipan now if you make Christmas Stollen. For regular breakfast bread, add the rest of the flour and switch from paddle to dough hook. Knead for about 10-15 minutes until the dough is smooth; scrape the sides.
4. Place the dough into a large greased bowl and let rise for 2 hours until doubled in size.
5. Turn out onto a floured board and cut into 4 pieces. Use a little more flour if the dough is too sticky to handle.
6. Cut each piece into 3 and roll 9-inch ropes for braiding. Use 3 ropes to loosely braid one loaf. Braiding is optional, of course. You can make regular loaves, too.
7. Place all 4 braided loaves on a parchment-covered cookie sheet; let rise again for about 30 minutes.
8. Brush the loaves with the beaten egg and decorate with blanched, sliced almonds.
9. Bake at 350 degrees F for about 25 minutes. Dust with powdered sugar several times during the cooling process. Slice and serve with good coffee.
Photo by yuichi.sakuraba
Exquisite Stollen By Mail
The quality is close to home-baked...
KuchenMeister Gift Box, Marzipan Stollen, 26.4-Ounces (Pack of 3)
Amazon Price: (as of 07/13/2009)
List Price: $35.47
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Release Date: 09/06/2006
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Make Your Own Bavarian Pretzels
They're so great - fresh from the oven!
Warm water (1/8 Cup-105°F)
Warm water (1 1/3 Cup)
Brown sugar (1/3 Cup)
Flour (4 1/2 Cups)
Baking Soda
Pot of water
Dissolve yeast in 1/8-cup warm water. Stir in 1 1/3 cups warm water, 1/3-cup brown sugar and flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so, but it is not required.
Heat oven to 475°F. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.
Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted cookie sheet.
Salt the top of the pretzels with coarse ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
I recommend Dusseldorfer style mustard. Great with German Weisswurst and a Weissbier!
Notes: Do not refrigerate this dough, it will become unworkable.
Pretzels here seen with "Leberkaese"
Photo by naz66
Prepped Pretzels Preferred?
Amazon's got it all!
Traditional Bavarian Pretzels, 6-pack
Amazon Price: (as of 07/13/2009)
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Release Date: 12/31/1969
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Bavarian Breakfast Meats
Weisswurst und Leberkaese
Leberkaese translates literally into "liver cheese", even though it contains neither liver nor cheese. The name comes from old German words for the shape of the loaf. It's sold in America under "Liver Loaf" or "Luxury Loaf". Made from finely-ground meats, the loaf is freshly baked in the morning and shouldn't be ordered after 11:00 a.m.. The same saying goes for leberkaese and weisswurst - "they should never hear the high noon church bells!"
Photo by intercultura.es
Weisswurst From Amazon
Heat - and eat breakfast like a Bavarian...
Bavaria Munich Weisswurst
Amazon Price: (as of 07/13/2009)
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Release Date: 12/31/1969
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Please Use The Right Mustard!
Sweet and coarse-grained like a Bavarian himself...
Kuhne Sweet Mustard Bavarian Style ( 250 ml )
Amazon Price: (as of 07/13/2009)
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Release Date: 12/31/1969
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More Bavarian Foods from Amazon...
Bavaria Munich Weisswurst, 10 Pounds
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Do You Think You Might Like A Breakfast Bavarian-Style?
It's definitely different from pancakes and waffles...
Are You Breakfast-Flexible?
Fetching blurbs now... please stand byOatmeal, pancakes, eggs, toast - all fine. But none of that funny stuff, o.k.?!
Bring it on. Sausage, beer, pickled herring, ugly fruit...I eat anything in the morning!
The_Homeopath says:
We are VERY flexible here, anything goes!!! Although, I do tend to avoid garlic or saurkraut to avoid the resulting social unpleasantness later in the day.
Posted July 25, 2008
WhippetTalk says:
I miss the German breakfast. I used to travel all over Germany every year for 10 years or so. Always at Christmastime to visit all the wonderful Christmas Markets for the best food, Gluwine (ah I love that stuff but don't inhale when you drink) and gifts (crafts). I adore Wheat Beer and my favorite spot was the Augustiner Keller in Munich.
Posted July 21, 2008
mulberry says:
Hey by 9:30 or 10:00 I'm ready for anything!
Posted July 21, 2008
NAIZA says:
That's very me! Hahaha
I never tasted a Bavarian breakfast before..
Now I feel I want to try some!
Posted July 20, 2008
Bavarian Foods In Google Blogs...
- Georgenhof, Georgenstraße München Great Bavarian food
- Georgenhof, Georgenstraße München Great Bavarian food.
- Bay Area Linkup: Biergartenfest 2009: A Bavarian Festival
- EVENT DETAILS. Biergartenfest 2009: A Bavarian Festival [ 18 people have bookmarked this event. ] culture - Enjoy an afternoon of Bavarian Food and Dancing! Group: BAL Single Parents. Sunday, August 2, 2009 - 11:45 AM Duration: 4 hours ...
- Ludwig's Land – Bavarian Food, Beginnings | Just Food Now
- King Ludwig II of Bavaria, the Swan King (Märchenkönig) , was born in Nymphenburg Castle outside Munich in the early hours of August 25, 1845. The eldest son of King Maximillian II and Queen Marie, he was named after his grandfather, ...
- Sherman's Food Adventures: Old Bavaria Haus
- Mind you, it's eaten in Germany as well, which leads us to the Old Bavaria Haus in New West. Directly across from La Rustica and La Spaghetteria, the Old Bavaria Haus has resided in a century old home for as long as I can remember. ...
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JaguarJulie wrote...
Hmmm, hopefully when we are talking about 'scratch' cookin', we are not talking about Al Bundy in the kitchen if you get my drift! ;) Ah, I love to cook from scratch myself.
Posted May 17, 2009
luvmyludwig wrote...
Welcome to the Squidoo Skidoo group, it's great to have you join us.
Posted January 18, 2009
JaguarJulie wrote...
Oh Oh! That breakfast meat is rather interesting -- I'll pass though. That was what I found interesting about our European vacation in Hungary, Czech Republic, Romania, Austria -- the meats that were served for breakfast. BTW, I'm particularly digging that 1976 picture of you in the middle. ;)
Posted November 09, 2008
KimGiancaterino wrote...
Beer for breakfast? I have many friends who would embrace that philosophy. Delightful lens (and I adore your animated Bavarian Squid Angel). Welcome to Culinary Favorites From A to Z.
Posted November 07, 2008
d-artist wrote...
oh yummmm! how I miss those breakfasts...I love Weissbier...hope you and "hunnydoodle" have a wonderful time in Germany soon. 5*s
Posted September 23, 2008
hunnydoodle wrote...
I KNOW I love Bavarian breakfasts! I live with you! I can't wait to get to Germany and have one over there! Soon!!! Yummy lens!
Posted August 01, 2008
hunnydoodle wrote...
I KNOW I love Bavarian breakfasts! I live with you! I can't wait to get to Germany and have one over there! Soon!!! Yummy lens!
Posted August 01, 2008
The_Homeopath wrote...
I need to stay away from your lenses, chefkeem. You give me fierce munchies!
Posted July 25, 2008
WhippetTalk wrote...
Lovely lens Chef. Brings back warm memories for me. My heart longs for Germany now!
Posted July 21, 2008
mulberry wrote...
Welcome to the Squidoo Activists Lens...oh,oops, no I just wanted to say great lens!
Posted July 21, 2008
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