Hausbrot Recipe
Fresh bread baked daily, served with European style butter and topfenaufstrich-a flavored Hemme Bros. quark cheese spread
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Ingredients
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Bread
Topfenaufstrich
Butter
Method
Bread Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (1.5 cups) with sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour (4 cups) and salt (2 tsp). Mix well.
- 3
Combine Mixtures
Once the yeast mixture is frothy, pour it into the dry ingredients along with olive oil (2 tbs). Stir until a dough starts to form.
- 4
Knead Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 5
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Shape Loaf
Once risen, punch down the dough and shape it into a loaf. Place it in a greased bread pan.
- 7
Second Rise
Cover the loaf with a cloth and let it rise again for about 30 minutes.
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Bake
Bake the bread in the preheated oven for about 25-30 minutes or until golden brown and sounds hollow when tapped.
- 10
Cool
Remove the bread from the oven, allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Topfenaufstrich Preparation
- 11
Mix Ingredients
In a bowl, combine Hemme Bros. quark cheese (1 cup), chopped fresh chives (2 tbs), garlic powder (1 tsp), salt (1 tsp), black pepper (0.5 tsp), and lemon juice (1 tbs).
- 12
Blend
Mix all ingredients well until smooth and creamy.
- 13
Chill
Refrigerate the topfenaufstrich for at least 30 minutes to allow flavors to meld.
Butter Preparation
- 14
Serve Butter
Slice the European style butter (1 stick) and leave it at room temperature to soften slightly before serving.