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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a yeasty, chewy, different, but out-of-this-world-delicious bread item . I say that because it is unlike anything I had ever eaten previously. My mother-in-law got this recipe from a German lady in the 70's or 80's, and my wife grew up eating it with soup. Read more . Everyone we've ever served this to HAS to have the recipe. Ingredients:
2-1/2 c. flour (approx) |
1-1/4 c. warm water, 110-115 degrees f. |
1 tsp. yeast |
1 tsp. sugar |
1 tsp. salt |
1 tsp. vegetable or canola oil |
Directions:
1. Put warm water into a large mixing bowl, (preferably one with a lid), then sprinkle yeast and sugar across top of warm water and let them both soften for several minutes. Add salt, oil and flour, and stir. You may need to add a little more flour, as you want the consistency so you can barely stir a spoon through the dough. It will be very sticky and elastic-y. Spray the lid or plastic wrap with non-stick spray and cover. Let it set for at least 8 hours or overnight. Stir, then spoon onto a greased cookie sheet, making between 15-18 mounds. Bake at 425 F. for 15-20 minutes. They will get a little brown, but overall fairly pale, and they don't rise very much. I like to cut them open and put butter on them, but my kids tear into them plain. Eat 'em while they're hot...Enjoy!!
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