Friday, July 29, 2011

Breads and more!!

Hi! today's post is on some traditional swiss breads that we sampled in the past few days...

This one is called Butterweggli 



It has a hard crust and a soft center...Its very popular and is easily available at all supermarts, for about 80 cents each.



This one here is very popular not only with the Swiss but also the tourists, especially the Germans...
Its called a Laugenbretzel (pretzel)...It comes for Sfr 1.40 each..



This is the most basic preparation...they are available with sesame, poppy, sunflower, pumpkin or caraway seeds, melted cheese and bacon bits are other popular toppings...yum yum!!
Usually and the most common topping is the salt crystals....




St.Gallerbrot ruch (which means made out of wheat)...

St. Galler bread is a bread made of yeast dough with a characteristic round shape. It is one of the most popular breads in the German-speaking Switzerland.

It has a regular, compact crumb and a thick, shiny, crunchy crust. The shaping of the dough is still handmade. The baking time is relatively long with an hour.




Easily available again and popular because it has a longer shelf life...comes for about Sfr 2.60...


And the last one, but not the least... Butterzopf. (Swiss braided bread)..its absolutely yummy and my favourite...

A wonderful treat for a breakfast or brunch it is traditionally made every Sunday in Switzerland.
It is available at all supermarts and a 300g will be for about 3.20 sfr...


This is a recipe I picked up from the web...seems simple...will try my hand at it soon...


Make your own butterzopt as follows …

1. Mix ingredients bellow allow to sit a few minutes until bubbles form.

500 grams milk 
2 eggs
42 grams yeast
30 grams sugar

2. Add the rest of the ingredients below. Knead the dough for about 15 minutes, until the dough is smooth & elastic

1000 grams flour
200 grams butter
20 grams of salt

3. Cover the bowl with a damp cloth & allow to rise until doubled in size, about 1 hour.

4. Cut the dough in half & roll into 2 long ropes about 24″ long, thicker in the middle than the ends.

5. Braid into a braid, check out the link:


Allow  the braid to rise for about 20 minutes in a warm place, or until it looks a bit puffy.

Then, brush with the following mixture:  2 egg, 10 grams sugar, and a pinch of salt.

Place into a preheated 400-degree F oven and cook for about 30 minutes.

Enjoy!!!

All this food blogging makes me hungry :-)

See you later....


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4 comments:

  1. mummyJuly 29, 2011 at 7:05 AM

    You write so well. Amazing breads Rids. Try and perfect making it....... then make one for me too please!!!!

    love,

    ma

    ReplyDelete
  2. R HouseJuly 29, 2011 at 8:38 AM

    will try to bake it here...then will come back and bake one for u too...:-)

    ReplyDelete
  3. mama bearAugust 16, 2011 at 8:23 AM

    Homemade mustard:
    100 gms roughly pounded mustard-brown or yellow wholegrain variety.
    Put into a glass jar and slowly add cold milk,stirring well to attain a thick paste consistency.
    Shut the cap and leave in a warm place n allow to mature for 7-10 days;stirring daily.
    Add salt to taste and half a teaspoon of turmeric powder if using yellow mustard.
    Taste the mustard,it should have acquired the characteristic zing!
    Finally add a pinch of sugar and some good vinegar to acquire the right spreading consistency.
    Happy eating!

    ReplyDelete
  4. mama bearAugust 19, 2011 at 8:15 AM

    Tried something new the other day,which you may check out especially since you get such good quality pork there.So here goes....
    Baked tomatoes with bacon stuffing
    (For two)
    3 firm ripe tomatoes
    3-4 bacon slices chopped fineor prechopped bacon bits(got these rom Modern Bazar)
    I mdium onion chopped
    6 cloves garlic chopped
    1-2 tsps finely chopped parsely
    salt n pepper to taste
    1 tsp olive oil

    Halve the tomatoes across the diameter,n remove a thin slice from the base so that the tomatoes sit firmly on the baking tray/dish.
    For the filling
    .Scoop out the pulp gently and keep aside
    In a pan heat the oil n add chopped onoin n garlic.Saute lightly to translucency, add the bacon bits n tomato pulp.
    Allow to cook till bacon turns a light brown.
    Add the seasoning and chopped parsely.Arrange the tomatoes on a baking dish/tray ;top up with the filling and grill at 200 for 15 minutes.
    The tomato topping should look a delectable be golden brown not overdone!
    Eat and enjoy(I hope!)

    ReplyDelete

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