Lefse (Norwegian Potato Crepe)

TOTAL TIME:2 hr

Prep: 30 min

Inactive Prep: 10 min

Cook:1 hr 20 min

YIELD:28 lefse

LEVEL:Intermediate

Ingredients

1 3/4 pounds russet potatoes

1/2 cup heavy cream

4 tablespoons unsalted butter

2 teaspoons sugar

1 1/2 teaspoons kosher salt

1 3/4 cups all-purpose flour, plus more for rolling

Serving suggestion: sugar and butter

Directions

Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.

Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.

Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.

Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.

To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.

Quinoa Hash Browns and Turkish Eggs

TOTAL TIME:1 hr 45 min

Prep: 15 min

Inactive Prep:1 hr

Cook: 30 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 cups full-fat Greek yogurt
• 2 1/4 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh chives
• Pinch salt
• Pinch freshly ground black pepper
• 1/4 cup butter
• 1/2 teaspoon Aleppo chile flakes
• White vinegar
• 8 organic eggs
• Thick-cut sourdough bread, grilled
• Quinoa Hash Browns, recipe follows

QUINOA HASH:

• 6 Idaho potatoes
• 2/3 cup quinoa, lightly ground
• 1 tablespoon cumin, lightly ground
• 1 teaspoon salt
• Blended oil (part canola oil and part olive oil)

Directions

Stir together the yogurt, olive oil and chives in a medium bowl, and then season with the salt and pepper.

Melt the butter in a small pot over medium heat, stirring constantly until it turns a light golden brown color. Stir in the chile flakes and set the pot aside.

Place a deep pot of water over high heat to poach the eggs. Stir in 2 tablespoons of white vinegar for every 8 cups of water in the pot (this will help to cook the eggs and give them a better shape).

Bring the water to a boil, and then run a metal spoon around the edge of the pot to create a whirlpool. Quickly crack and carefully drop the eggs one by one into the middle of the pot. Reduce the heat to a simmer and cook the eggs until they are firm but give a bit (this will give a runny yolk), about 3 minutes. Remove the eggs with a slotted spoon, allowing the excess water to drain from each egg.

Put an equal amount of the yogurt mixture into the bottom of 4 bowls, making a slight indention in the middle for the eggs to sit. Put 2 poached eggs on top of the yogurt in each bowl and pour the chili butter on top. Serve with grilled sourdough bread and Quinoa Hash on the side.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Preheat the oven to 325 degrees F.

Shred the potatoes in a food processor with the grater attachment, and then squeeze with your hands to drain off the excess liquid. Mix together the potatoes, quinoa, cumin and salt in a large mixing bowl.

Spread oil over a baking sheet and lay a sheet of parchment paper on top. Oil the parchment paper, and then press the quinoa mixture into the baking sheet. Cover with a layer of oil, another sheet of parchment paper and another baking sheet. Bake for 20 minutes, rotating the baking sheet halfway through. Refrigerate until cold, and then cut into desired shapes.

Before serving, cook the hash browns in a pan with a generous amount of oil until golden brown and crispy. Transfer to paper towels to drain the excess oil and serve hot.

French Toast with Rum Bananas

TOTAL TIME: 27 min

Prep: 15 min

Inactive Prep:--

Cook: 12 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 4 large eggs
• 1/2 cup milk
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 2 pinches ground cinnamon
• 4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin bread or any moist and fluffy bread you like
• 2 tablespoons butter
• Orange-Rum Bananas, recipe follows

ORANGE-RUM BANANAS:

• 2 tablespoons rum
• 2 tablespoons sugar
• 2 tablespoons butter
• 2 tablespoons orange juice
• 2 large bananas sliced thinly on an angle

Directions

Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)

Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.

Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.

Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.

Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.

Yield: 4 servings

Spanish Style Potato and Chorizo Omelet with a Garlic and Pimento Mayonnaise

TOTAL TIME:1 hr 15 min

 

Prep: 30 min

 

Inactive Prep: 15 min

 

Cook: 30 min

 

YIELD:8 to 10 servings

 

LEVEL:Intermediate

Ingredients

1 cup olive oil, or a mixture of olive oil and other vegetable oil

4 large Idaho potatoes, peeled and cut into 1/8-inch slices (about 3 1/2 pounds potatoes)

1 large onion, thinly sliced

1/2 pound chorizo, skinned and finely chopped

7 eggs

1 1/2 teaspoons salt

1 teaspoon garlic

Pinch red pepper flakes

1 recipe Spanish Garlic and Pimento Mayonnaise

 

Directions

Heat the oil in a large skillet over medium heat and add the potato slices alternately with the sliced onion, little by little and stirring as they are added, until all slices are coated with the oil. Cook, stirring gently occasionally, until the potato slices are uniformly tender but not brown. Remove the potato and onion slices with a slotted spoon and transfer to a colander to drain. Reserve 3 tablespoons of the cooking oil separately for the omelet. The remaining oil may be strained and used for another purpose.In the same skillet, add the chorizo and cook over medium-high heat until the sausage is browned and the fat is rendered, about 4 minutes. Remove from the heat.In a large bowl beat the eggs until slightly foamy. Add the salt, garlic and red pepper flakes. Stir to combine. Add the potato-onion mixture from the colander and the rendered chorizo and stir gently to combine. Let sit for 15 minutes.Heat 2 tablespoons of the reserved oil over high heat in a clean 9 or 10-inch nonstick skillet and, when very hot (smoking), add the egg-potato mixture and, using the back of a spoon or a spatula, spread the potatoes evenly in the skillet, pressing down to condense. Reduce the temperature to medium-high and cook, shaking the pan often to prevent sticking. When the omelet begins to brown underneath, invert a plate of the same or slightly larger diameter over the skillet and, working quickly and very carefully, invert the skillet to release the omelet onto the plate. Add the remaining tablespoon of oil to the skillet, then slide the omelet back into the pan and cook until beginning to brown on the second side. Continue cooking the omelet, flipping occasionally, until golden brown on both sides and cooked through, 20 to 22 minutes in total from start to finish. Transfer the omelet to a platter and set aside to cool. Cut into thin wedges or squares and serve with the Spanish Garlic and Pimento Mayonnaise. Serve either warm or at room temperature.

German Fried Potatoes with Poached Eggs

TOTAL TIME:2 hr

 

Prep: 15 min

 

Inactive Prep:1 hr

 

Cook: 45 min

 

YIELD:6 servings

 

LEVEL:Easy

Ingredients

• 2 pounds russet potatoes (3 to 4 potatoes)
• 8 ounces sliced smoked bacon
• 1/4 cup plus 3 tablespoons white distilled vinegar
• 2 tablespoons German mustard
• Kosher salt and freshly ground black pepper

• 3 tablespoons canola oil
• 1 large red onion, 1/2-inch dice (about 1 cup)
• 6 eggs, at room temperature
• 1/4 cup sliced fresh chives

Directions

Fill a large saucepan with cold water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until a fork pierces through the potatoes with a bit of resistance, about 20 minutes. The potatoes should only be par-boiled at this point. Drain, transfer to a small baking sheet, and freeze for 1 hour.

Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside.

Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper.

Remove the potatoes from the freezer and cut into 1/2-inch cubes.

Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer.

Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4 to 6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs.

Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper.

Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.

German Caramelized Onion Pretzel Rolls with Caraway Salt

TOTAL TIME:2 hr 20 min

 

Prep: 30 min

 

Inactive Prep:1 hr 20 min

 

Cook: 30 min

 

YIELD:8 rolls

 

LEVEL:Easy

Ingredients

• 2 tablespoons unsalted butter
• 2 small yellow onions, cut into 1/4-inch dice (about 2 cups)
• 1 teaspoon kosher salt
• 1 cup warm water (105 to 115 degrees F)
• 1 package active dry yeast
• 2 3/4 cups bread flour, plus more for dusting

• 1 teaspoon granulated sugar
• 2 teaspoons vegetable oil, plus more for greasing
• 1/4 cup pretzel salt or other coarse salt
• 1 tablespoon caraway seeds, lightly crushed
• 1/4 cup baking soda
• German mustard, for serving, optional

 

Directions

Melt the butter in a small skillet over medium heat. Add the onions and 1/2 teaspoon of the salt and cook until softened and caramelized, 18 to 20 minutes. Transfer to a small bowl and cool completely.

Pour the water into the bowl of a stand mixer with the hook attachment and sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.

Meanwhile, sift together the flour, sugar and remaining 1/2 teaspoon salt into a large bowl and stir to combine. Add the flour mixture and caramelized onions into the mixer and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes.

Grease a large mixing bowl with 1 teaspoon of the oil. Form the dough into a ball and place it in the bowl, gently turning until coated. Cover with a clean, damp towel and let rest in a warm place until the dough rises 1 1/2 times in size, 35 to 40 minutes. Meanwhile, line a baking sheet with parchment paper and evenly coat it with the remaining oil. Set aside.

Transfer the dough to a clean, lightly-floured surface. Punch down the dough and knead until smooth and no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, and form into 4-inch-long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4-inch-deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20 to 25 minutes.

Place one rack on the very top shelf of the oven and another on the bottom shelf. Preheat the oven to 425 degrees F. Stir together the pretzel salt and caraway seeds in a small bowl and set aside.

Line 1 baking sheet with a dry towel and another baking sheet with greased parchment or a silicone mat. Bring 8 cups of water to a boil in a deep straight-sided skillet, and then stir in the baking soda. Boil 4 of the rolls, flipping in the water, 1 minute, and then transfer to the towel-lined baking sheet using a slotted spoon. Repeat with the remaining rolls. Let the rolls dry for 1 minute before transferring to the parchment-lined baking sheet and sprinkling with the caraway salt.

Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes, and then switch to the bottom shelf and continue baking until cooked through, 2 minutes longer.

Let the rolls rest 10 minutes on the baking sheet. Serve warm, with good German mustard or use as rolls for various sandwiches.

Cook's Note: For miniature buns, divide the dough into 16 pieces and roll each into a ball. Reduce the baking time for the miniature buns to 8 minutes on the top rack of the oven.

Mini German Pancakes with Apple-Calvados Caramel Sauce

TOTAL TIME: 45 min

 

Prep: 20 min

 

Cook: 25 min
 

YIELD:18 to 24 pancakes (depending on size of the tin)

 

LEVEL:Easy

Ingredients

• 1 cup milk
• 1 heaping tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest
• 6 eggs
• 1 cup all-purpose flour

• 4 tablespoons butter, melted and cooled
• 1/2 teaspoon salt
• Nonstick cooking spray
• Apple-Calvados Caramel Sauce, recipe follows
• 1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon

• Apple-Calvados Caramel Sauce:
• 4 tablespoons unsalted butter
• 1 Gala apple, peeled, cored and diced
• 1 Granny Smith apple, peeled, cored and diced

• 1 cup packed light brown muscovado sugar
• 1/4 cup calvados
• 1/4 cup heavy cream
• 3 fresh mint leaves, torn, for garnish

Directions

Preheat the oven to 400 degrees F.

Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute.

Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes.

Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.

Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.

Irish Toast

"A great Sunday brunch item for the adult palate. Serve with Irish Coffee for the full effect. Your taste buds will want to dance the Irish jig!"




Prep Time:5 Min
Cook Time:45 Min
Ready In:50 Min

Original Recipe Yield 6 servings

Ingredients

1 (16 ounce) loaf French bread
4 large eggs
1 fluid ounce Irish whiskey
1 1/2 fluid ounces Irish cream liqueur
1 teaspoon vanilla extract
1/4 cup butter
confectioners' sugar for dusting

Directions

1.Cut the bread into 12 slices. In a bowl, whisk together the eggs, Irish whiskey, Irish cream liqueur, and vanilla extract until well blended.

2.Heat some of the butter in a skillet over medium heat until the butter is hot and the foam has disappeared. Press each bread slice into the egg mixture, then fry in the hot skillet until nicely browned on both sides, about 2 minutes per side. Add more butter to skillet as needed. Brush each slice with butter, and sprinkle with confectioners' sugar.

Austrian Germknödel - Steamed Sweet Austrian Dumplings Recipe

Austrian Germknödel are a "Mehlspeise" or flour-based meal served in German-speaking households for lunch. "Germ" is the Austrian word for yeast and these yeasted dumplings hide a surprise inside. A spoonful of "Powidl", plum butter, is placed on the dough, which is then formed into a ball.

Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.

Makes 16 medium dumplings, or 8 servings.

Prep Time: 1 hour, 40 minutes
Cook Time: 20 minutes
Total Time: 2 hours

Ingredients:

***Dumplings***

•1 package instant yeast (2 1/4 tsp.)
•3 3/4 c. all-purpose flour (500 grams)
•1/2 c. sugar
•1 tsp. lemon zest
•2 T. vanilla sugar or sugar plus 1/2 tsp. vanilla extract
•1/2 tsp. salt
•1 egg
•5 T. butter, softened
•1 c. lukewarm milk

***Filling***

•3/4 c. Powidl or plum jam
•1 T. rum (optional)
•1/4 tsp. cinnamon (optional)

***Topping***

•1/3 c. poppy seeds
•1/3 c. sugar

Preparation:

Start the dough: Mix the instant yeast with the flour, sugar, vanilla sugar, lemon zest and salt. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.

If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, but not sticky dough.

If you are making the dough by hand, turn it out on a lightly floured board and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.

Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let it rise about 1 hour, or until doubled in size. The dough made with instant yeast might rise faster.

Make filling: If you are adding rum and / or cinnamon to the jam, stir it together now. You may use any jam flavor or cherries or Nutella, too.

Form dumplings: Remove your dough from the bowl to a lightly floured board. Pinch off 2 ounce pieces (50-60 grams) You may make them larger, but they will take longer to steam.

Roll the pieces into a ball and then flatten them with your palm to form 4 inch circles (10 cm).

Add 2 teaspoons of jam to the center and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the jam is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.

Set dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let sit 10 - 20 minutes.

Prepare your steamer: My "Silit" pressure cooker came with a steamer insert which I greased and used for 3 dumplings at a time. You could also use a bamboo steamer set up that they have for woks (to make dim sum) or the metal vegetable steamer covered with a cotton cloth cut to fit.

Place 1 to 2 inches in the pan, hang the steamer over the water and bring the whole thing to a boil (you will need a lid, too).

Steam: Place dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions. Cover pan and steam 20 minutes.

Make topping: Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.

Serve: Place 1 or 2 dumplings on a plate and pour melted butter over the top. Sprinkle poppy mixture over top, as much as you wish.

You may also make vanilla sauce while you are waiting for the dough to rise. Pour vanilla sauce and poppy mixture over the top when you are ready.

Notes:

•You may substitute cake yeast or regular dried yeast for the instant. Proof both types in the milk before adding to the flour and other ingredients.

•Also, you can also use the poppy seeds whole, as I did in the images shown, to save a step.

•If this makes too many, or you don't want to steam them right away, you can place them in the refrigerator for later. This is what restaurants do, so they can steam one serving at a time.

•You can also bake these into sweet buns: Melt 1-2 tablespoons butter in a 9 x 13 inch dish, arrange the buns seam side down with a little space between them. Let them rise a few minutes, then bake at 350°F for 25 - 30 minutes. Drizzle a little icing on top and you have a wonderful breakfast bun.

Austrian Kaiserschmarrn

"Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top."

Prep Time:45 Min
Cook Time:15 Min
Ready In:1 Hr

Original Recipe Yield 4 servings

Ingredients

1/4 cup raisins
1/4 cup rum
1 cup whole milk
5 eggs
1/4 cup white sugar
1/2 teaspoon vanilla extract
salt
1 cup all-purpose flour
2 tablespoons butter
1 tablespoon butter, melted
1/4 cup confectioners' sugar, plus more for dusting
plum preserves for serving

Directions

1.In a small bowl, combine raisins with rum and let soak 30 minutes then drain.

2.In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.

3.In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Belgian Waffles

"Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit."









What to Drink? Harvey Wallbanger or Coffee

Prep Time:15 Min

Cook Time:20 Min

Ready In:1 Hr 35 Min

Original Recipe Yield 8 waffles

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

Directions

1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.

2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

3. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

German Farmer's Bread (Bauernbrot)

"Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!"

Prep Time: 3 Hrs

Cook Time: 2 Hrs

Ready In: 2 Days 5 Hrs

Original Recipe Yield 1 large loaf

Ingredients

1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour

8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

Directions

1.First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.

2.After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.

3.In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.

4.When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.

5.Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Footnotes

If you want to make extra starter for the next time, simply add 2 cups of all-purpose flour and 2 cups water to the sourdough starter on the second day, and whisk smooth. Then let stand at room temperature for 24 hours before next use. Use half, and save the other half for the next time. Let stand for 24 hours, stirring once before using. If freezing, use within 2 weeks. Humidity and heat play a big role in making this bread. It may not work well if it is to humid and hot outside. In this case I recommend that you make the bread starting at 5am.