Bayerische Semmelklösse Recipes

SEMMELKNöDEL (GERMAN BREAD DUMPLINGS)

Steps:

• Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
• Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).
• Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer - not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.
• To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
• Makes 6-7 Semmelknödel, depending on the size.

BAYERISCHE SEMMELKLöSSE

Steps:

• Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
• Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy.
• Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread.
• Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients.
• Shape into large dumplings.
• Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.

BAUERN BROT (BAVARIAN BREAD)

Steps:

• Mix White flour, Dark Rye into a large mixing bowl.
• Mix dry yeast with 2 teaspoons sugar in separate bowl.
• Add in ½ cups lukewarm water and mix until the sugar has dissolved.
• Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
• Add in 3 ¼ tsp salt before kneading.
• Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
• Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
• Cover and place in a warm spot for about 30 minutes and let rise.
• Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
• Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
• Pre-heat oven to 250° C (480 F).
• Place bread on the second from bottom rack.
• Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
• Important: Immediately close the door.
• After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
• Remove bread from oven.
• When you tap on the bottom of the Bauernbrot it should sound hollow.
• The Bauernbrot is done.
• Rub flour onto finished Bauernbrot and let cool.