Three Tomato Bread

31 July 2014
 
To mark the traditional start of the grain harvest on the 1st of August (more on that in The Cultural Landscape https://sites.google.com/site/ausdemobstgarten/the-cultural-landscape)
Three Tomato Bread – a variation on my Franconian Potato Bread Recipe (see below) – with fresh tomatoes, sun-dried tomatoes and garlic tomato butter: using theFranconian Potato Bread recipe, roll the dough into a longish rectangle, spread with Garlic Tomato Butter (recipe is also below), layer with chopped sun-dried tomatoes and diced cherry tomatoes, roll up the dough rectangle, place in a greased ring tin and bake as per the bread recipe.

Guten Appetit!

Franconian Potato Bread

For “Kartoffelbrotstengla” or Potato Bread Baguettes, for example

Serves: 4

(makes about 4 long or 8 half-sized baguettes)

500 g          potataoes (waxy)

21g            fresh yeast

1/2 tsp        sugar

750 g          flour

Salt

Olive oil       3 Tbsp

 

1. Wash the potatoes, place in a saucepan filled with just enough water to cover the potatoes, put on the lid, bring to the boil and simmer over a medium heat for about 25 minutes until cooked. Drain the potatoes, allow them to cool slightly before peeling them while still warm and then setting them aside to cool completely.

2. Combine the yeast with 2 Tbsp of the flour and 200ml of lukewarm water and leave to stand for 5 minutes. Mash or puree the cooled, boiled potatoes, sieve the rest of the flour over them and add 2 teaspoons of salt. Then add the yeast mixture, together with 240ml of water and knead to form a smooth dough. Shape into a ball and leave, covered, to rise in a warm place until the dough has doubled in volume.

3. Preheat the oven to 180°C. With floured hands, shape the dough into rolls about 10cm in length and with the thickness of your finger. Place them a little apart from one another on a lined baking sheet. Brush with the olive oil, sprinkle with dried Mediterranean herbs if you like, and bake in the centre of the oven for about 35 minutes until golden brown.

Translated by Katherine Taylor by kind permission of Michael Müller Verlag GmbH

© Copyright German original: Michael Müller Verlag GmbH

This recipe comes from the Burg Feuerstein Youth Hostel (www.burg-feuerstein.de) in the charming little town of Ebermannstadt, at the gateway to the upland area known as the Franconian Jura Mountains (a rock climber’s paradise). Burg Feuerstein is one of the quality eateries featured in the German language Gscheitgut culinary guide to the Franconia Switzerland area (www.gscheitgut.de) compiled by Corinna Brauer and Michael Müller as a joint venture with the Institute of Geography at the University of Erlangen and published by the Michael Müller Verlag, an established publisher of German travel guides (www.michael-mueller-verlag.de orwww.facebook.com/MMVenglish) covering much of the world and based in Erlangen – just like me!

 

The term “Gscheitgut” is Franconian and roughly translates as “downright good”. For anyone with a grounding in German, Gscheitgut the book is a great culinary read full of authenticity, combining regional background, restaurant guide and make-them-yourself recipes.

 

For those lacking that handy smattering of German, there is me – the Culinary Scribe – who happily translates delicacies like “Kartoffelbrotstengla” for you!

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