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German Courting Bread Recipe
|Cake compressed yeast/1.5 teaspoons active dry yeast||1⁄2|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Fresh white breadcrumbs||3⁄4 Cup (12 tbs)|
|Brown sugar||1 1⁄2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 3017 Calories from Fat 655
% Daily Value*
Total Fat 74 g114.6%
Saturated Fat 42.4 g211.8%
Trans Fat 0 g
Cholesterol 381.6 mg
Sodium 2578.4 mg107.4%
Total Carbohydrates 521 g173.8%
Dietary Fiber 16.5 g66.1%
Sugars 121.8 g
Protein 68 g135.4%
Vitamin A 44.1% Vitamin C 1%
Calcium 39.9% Iron 146.5%
*Based on a 2000 Calorie diet
Bring the mi Ik to the boil, remove from the heat and stir in the butter, salt and honey.
Continue stirring until the butter is melted.
Stir a quarter of the flour into the milk mixture then add the yeast liquid, the egg and the remaining flour to give a very soft dough.
Cover with oiled plastic wrap and leave to rise in a warm place for about I 1/2 hours, then beat well again.
While the dough is rising combine all the ingredients for the topping.
Grease and lightly flour a 3 1/2-pint baking pan or ovenproof casserole.
Turn the risen dough into the prepared pan and sprinkle with the topping.
Cover again and leave to rise in a warm place until doubled in size.
Bake toward the top of a moderate oven (350°F) for 45 minutes, then reduce the temperature to cool (300°F) and continue baking for about 30 minutes (45 minutes if in a casserole).
Turn onto a cake rack and leave to cool.