"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Jaeger's Bock Bread Recipe

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This recipe for Jaeger's Bock Bread, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pfarr
Added: Wednesday, April 1, 2009


1 pkg. dry yeast
3/4 cup warm water
1/2 cup warm Schell's Bock beer
1/3 cup dry skim milk
1-1/2 tbsp. finely minced onion
2 tbsp. soft butter
1/2 tsp. sugar
2 tbsp. sugar
3 cups flour
1/2 cup crisp, finely minced bacon
1/2 tsp. salt

Mix dry yeast, 1/2 tsp. sugar and 1/4 c. of warm water. Let stand in a warm place until bubbling. In a large bowl, stir together 1/2 cup warm water, 2 tbsp. sugar, Bock beer, 1 cup flour and dry milk. Add yeast mixture and beat well. Add the bacon, onions, salt, butter, and 1-1/2 cups of flour. Stir until the dough stands clear of the sides of the bowl. Spread remaining flour on pastry board, turn out dough and knead thoroughly. Add more flour if needed to make a smooth, non-sticky dough. Place dough back in bowl, grease surface, cover, let stand in a warm place until doubled in size. Turn out dough, knead lightly, divide into equal parts, depending on the size loaves you want. Shape dough into loaf form and place on greased cookie sheet. Allow loaves to rise until light.
Brush surface with a glaze of 1 egg yolk mixed with 2 tbsp. Bock beer. Place in a preheated (350) oven, bake for 20 minutes. Reduce heat to 325, continue baking for another 25 minutes. Makes 1-2 loaves.




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