Weissbrot (White Bread)
congerdesign (Pixabay License)

Weissbrot (White Bread)

Yield: 2 loaves



  1. Mix two cups flour with yeast.
  2. Mix two cups warm water, sugar, salt and oil.
  3. Add to flour and beat for two minutes with a mixer.
  4. Add two more cups of flour; mix again for two minutes.
  5. Knead in the rest of the flour.
  6. Let rise in warm place until doubled in bulk.
  7. Punch down.
  8. Divide dough into two equal parts.
  9. Roll each into 8 x 12" rectangle.
  10. Roll up tightly, jelly-roll fashion.
  11. Pinch ends to seal and tuck ends under.
  12. Place in greased 8-1/2 x 4-1/2 x 2-1/2" loaf pans.
  13. Make slashes in tops with a sharp knife.
  14. Let rise in warm place until doubled in bulk.
  15. Brush with a mixture of egg white and water before baking and again after 20 minutes of baking.
  16. Bake at 425f for 35 minutes.

Other Information

Contributor: Organization.National Park Service, Organization.Smithsonian Institution

Source: Festival of American Folklife: German Recipes (1976-01-01)

Category: Bread

Measure: avoirdupois

Ingredient: flour, yeast, oil, salt, sugar, water, egg white

Equipment: measuring cups, measuring spoons, bowl, oven, rolling pin, baking pan

See Also