Bread-Bakers v100.n009.3

 >From: Elsie Baugh <ebaugh@rdinstruments.com>
 >Subject: Looking for German Bauernbrot Recipe


I used to bake Bauernbrot years ago in Germany to a traditional Bavarian
recipe, not always successfully.  I don't have the exact quantities any more
but the basic mix was 2/3 rye flour to 1/3 wheat, and it is usually made 
with sourdough and added yeast, as that amount of rye doesn't really rise 
well enough with yeast alone.  To the dough you add a mix of spices: 
caraway, anisseed (not star anise) and coriander seeds, crushed up in a 
mortar.  The loaves are shaped into rounds and baked on a floured baking 
sheet at a fairly high temperature.  Cut a small cross on the the center 
before you put them in to bake and brush with water as soon as you take 
them out to give them the characteristic glaze

They usually turned out relatively flat, mainly due to my lack of experience
with sourdough and bread baking generally.

Hope this helps



 >From: "Russell J. Fletcher" <gimplimp@effectnet.com>
 >Subject: REQUEST German bread ABM and fondue due to Birthday


Here's a cheese fondue recipe which was given to me by a Swiss friend

400g    emmental cheese - grated
200g    gruyere cheese (the real swiss stuff!) grated
400ml    white wine
1 clove garlic
1teasp  corn starch
4 tbsp   cherry eau de vie
salt, white pepper, nutmeg, paprika

Cut the garlic in half and wipe the inside of your fondue pot with the cut
sides.  Mix the conrnstarch with the eau de vie.  Add the white wine to the
pan and heat.  Just before it begins to boil add the cheese slowly,
constantly stirring in a figure of eight pattern - don't stop stirring. Once
the cheese is melting add the eau de vie and keep on the heat for another
three minutes, stirring, and add your seasonings to taste.  Serve 
immediately (on a spirit lamp) with crusty french bread cut into cubes and 
white wine or more eau de vie.   enjoy...


Andreas

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