|2 packs||Dry yeast|
|1½ cup||Tepid potato water (water from boiling potatoes)|
|1 cup||Mashed potatoes|
|8 tablespoons||Butter, melted (one stick)|
|2 tablespoons||Caraway seeds|
|7 cups||Flour (up to 8)|
|1||Egg white, beaten with:|
|Caraway seeds for sprinkling on top|
Here's the kimmelweck ("weck") recipe, from "Real American Food" by the Sterns.
Mix yeast with ½ C of the potato water and sugar.
Combine mashed potatoes, remaining C of potato water, milk, butter, salt, and caraway seeds. When yeast mixture is foamy, stir it in. Add 7 C of the flour, cup by cup, stirring until dough comes away from bowl. Turn out onto a floured board and let rest while you clean and butter bowl.
Knead dough 10 minutes, adding flour if necessary to create a smooth dough.
Return to bowl and roll dough around to coat it with butter. Cover and let rise in a warm place until double in bulk, about 2 hours.
Punch down dough, knead again 1-2 minutes. Roll out and divide into 12 pieces. Form each piece into a smooth ball. Then flatten ball slightly so that it's roll-shaped. Set 2 inches appart on lightly greased cookie sheet.
Cover loosely with towel and let rise until double in bulk, less than 1 hour.
Preheat over to 375 deg. Brush rolls with egg white mixture and sprinkle with desired amount of coarse salt [it should be a lot of salt, not just a few grains] and caraway seeds. Bake 15 minutes. Reduce heat to 325 deg and bake 15-20 minutes more, until rolls are medium brown. Remove from oven and cool on rack.
Posted to MC-Recipe Digest V1 #524 by dsr@... on Mar 19, 97
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