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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

PFEFFERNEUSSE BREAD Recipe

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This recipe for PFEFFERNEUSSE BREAD is from HOPP FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c warm potato water
½ c evaporated milk (Pet)
3 t salt
1 c sugar
1 c molasses
1½ T black pepper
1 c shortening or margarine
8 c white flour
3 pkgs yeast
½ c warm water
3 eggs
Directions:
Directions:
Melt shortening and set aside until cool. Measure salt and sugar. Place in large mixing bowl. Pour warm potato water and milk over salt and sugar. Dissolve yeast in ½ c water; let set about 5 minutes. Whip eggs and add to potato water mixture. When yeast is dissolved, add potato mixture, molasses and pepper. Add 3 c flour and mix thoroughly with electric mixer. Add remaining flour and knead until smooth and satiny. Let rise until double in bulk. Punch down again. Let rise again. Shape into bread loaf pans or small balls of dough on cookie sheet. Press flat. Let rise until double. Bake in 370 degree oven for 20 minutes.

For bread loaves, put in pan of any size and bake from 45 to 60 minutes, depending on size of pan.

Anna Margaret Hopp
Ruth Hopp Lobe

 

 

 

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