semmeln

kristin brought home some kaiser rolls lately that made me think of semmeln. they're close, but not quite there.

semmeln. my favorite bread. a bavarian classic. here's a recipe i found recently that i want to try out one weekend when i gots some spare time. damn i miss the freshly-baked bread on every street corner.

Ingredients for Semmeln

* 2 cups of boiled water
* 1 cake of compressed yeast
* 1 teaspoon of salt
* ¼ cup of lukewarm water
* Between 6 and 7 cups of flour
* About 3/4 cup of flour
* White of 1 egg or less

Instructions

1. Soften the yeast in the lukewarm water, mix thoroughly, then stir in the flour; knead into a ball of dough until it is smooth and elastic.
2. Make a deep cut across the dough in both directions.
3. Have the boiled water cooled to a lukewarm temperature. Into this, put the ball of dough.
4. It will sink to the bottom of the dish, but will gradually rise as it becomes light. In about fifteen minutes, it will float upon the water as it becomes a light, puffy sponge. Into this water and sponge, stir the salt and between six and seven cups of flour.
5. Knead or pound the dough about twenty minutes.
6. Let rise in a temperature of about 70 deg F., until the mass is doubled in bulk.
7. Divide into pieces weighing about three ounces each (there should be about fourteen pieces). Shape these into balls.
8. When all are shaped, use a sharp knife to make five separate pieces.
9. Set the balls into buttered tins, some distance apart and brush over the tops generously with melted butter.
10. Set to bake at once in around 400 degrees for 20-25 minutes.
11. When nearly baked, brush over with the beaten white of an egg and return to the oven to finish baking.