During this time, I attended a typical high school in the small town we had moved to (two hours from the wonderful city that is Berlin) and I took cooking class or Hauswirtshaft as it’s called there. Basically a ‘how to’ in how to have a successful household, this included smart sense ‘money’ lessons in how to save and set aside income for regular outgoings.
I still to this day have the cooking folder from that class and this was one of the recipes we attempted during my attendance. I can’t remember how it turned out all that time ago, so I knew it was time to try this out again.
Now, I’m going to make a confession, I screwed up twice on this recipe. Not once, but twice, and you can’t taste the difference, but the difference is definitely there.
Unfortunately, my first mistake was that I needed to knead the dough longer, by my not doing this, it turned out a little crumblier then it would have (something my mum happily said ‘told you so (in German of course)). Secondly, I didn’t add half the egg to the dough, this may have also contributed to the crumbly result, although I can’t be certain of this.
Adapted from Foody Food
Makes 1 loaf
4 cups plain flour
1/2 cup superfine/caster sugar
2 packages of instant dry yeast (equivalent to three tablespoons)
Pinch of salt
1 cup warm milk
Knead the dough until it is smooth. Place in a bowl and set somewhere preferably warm for an hour and a half.
Roll out into long thin strips (this can take a few minutes for each and if you don’t have much kitchen space, I shaped mine into loose snails to set aside while I rolled each one into the long length required).
Bake in an oven for 40 minutes or until golden brown.