This is my Vienna bread recipe that is the standard request at potlucks, dinners and my kids favorite (they’d eat this over store bought any day). I do use my bread machine to do the dirty work–but I love the smell of the bread baking from my oven..so I prefer to bake it there. I especially like to make toast with lots of butter the next day (if there is any left). The taste is really good and goes well with any meal.
Make and share this Austrian Coffee Cake recipe from Food.com.
i found this in a booklet from a local supermarket and it was just the thing i had planed for dinner tonight. I adopted it and added some more spices. It is great for potluck, brown bagging and can be frozen. They are high in protein and very tasty. Serve with any kind of your favorite sauce to make them special. For dinner we have a lot of green salad with them and some kind of tomato-based sauce.
My adaptation of Huey’s Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious – or as Huey described it “proper” – and making it in a food processor couldn’t be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours – lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however – a light and slightly chewy sourdough rye bread with caraway seeds – the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of “bread making time”! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The “sponge” sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
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