Bayerische Semmelklösse Recipes

Steps:

• Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
• Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy.
• Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread.
• Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients.
• Shape into large dumplings.
• Drop into boiling water and simmer uncovered, for 20 minutes, or until dumplings rise to surface.

Steps:

• Mix White flour, Dark Rye into a large mixing bowl.
• Mix dry yeast with 2 teaspoons sugar in separate bowl.
• Add in ½ cups lukewarm water and mix until the sugar has dissolved.
• Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
• Add in 3 ¼ tsp salt before kneading.
• Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
• Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
• Cover and place in a warm spot for about 30 minutes and let rise.
• Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
• Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
• Pre-heat oven to 250° C (480 F).
• Place bread on the second from bottom rack.
• Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
• Important: Immediately close the door.
• After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
• Remove bread from oven.
• When you tap on the bottom of the Bauernbrot it should sound hollow.
• The Bauernbrot is done.
• Rub flour onto finished Bauernbrot and let cool.

Steps:

• Heat oven to 325 degrees F.
• Spread sliced rolls onto 2 baking sheets, and bake until slightly dry (12 minutes). Transfer to a large bowl and set aside.
• Heat oil in a 4 qt saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown (10 minutes). Transfer to the bowl with the bread and set aside.
• Add milk to the saucepan; bring to a boil over high heat, and pour over bread. Add parsley, flour, nutmeg, and eggs. Season with salt and pepper, and using your hands, mix until evenly combined.
• Bring an 8 qt saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2 inch balls and set aside.
• Working in batches, add balls to boiling water, and cook until firm (15 minutes). Using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter. Sprinkle with parsley and serve in bowls surrounded by gravy.