Frau Schmidts "quick Bread" Recipe

Recipe for Frau Schmidt's "Quick Bread":

Ingredients:
- 2 Fleischman's compressed yeast cakes
- 4 tablespoonfuls of lukewarm water
- 1 cup of lukewarm water
- 1/2 tablespoonful of sugar
- 1/2 teaspoonful of salt
- About 4-1/2 cups of warmed flour
- Lukewarm water (additional 1/2 cup)
- Butter (for greasing)
- Melted butter (for brushing the top of loaves)

Instructions:

1. Start by dissolving the 2 Fleischman's compressed yeast cakes in a bowl with 4 tablespoonfuls of lukewarm water.

2. Add 1 cup of lukewarm water, 1/2 tablespoonful of sugar, and 1/2 teaspoonful of salt to the yeast mixture. Stir everything well together.

3. Allow the yeast foam to stand in a warm place, closely covered, for one hour. It should become light and foamy.

4. In a separate bowl, place about 4-1/2 cups of warmed flour. Pour the foamy yeast mixture into the center of the bowl, mixing it with a portion of the flour to make a soft sponge. Leave a wall of flour around the inside edge of the bowl.

5. Place the bowl containing the sponge in a warm place to rise for about 15-20 minutes.

6. After the rise, add 1/2 cup of lukewarm water to the sponge. Stir in all the flour from the outside wall until a dough of the proper consistency for bread is formed.

7. Turn the dough out onto a lightly floured surface or a molding board. Give it a couple of quick, deft turns with your hands for several minutes to knead it.

8. Place the dough back into the bowl and let it rise in a warm, draft-free place for 25-30 minutes, or until it becomes light.

9. Once the dough has risen, lightly grease your hands with butter and knead the dough a short time until it becomes smooth and elastic.

10. Divide the dough into two equal portions and place each portion into a warmed, well-greased bread pan.

11. Let the pans stand in a warm place for about 15 minutes.

12. Preheat the oven to a moderately-hot temperature.

13. Turn the contents of the bread pans onto a bake-board, one at a time. Cut each loaf into three portions and roll each piece into long, narrow strips with the palms of your hands.

14. Pinch the ends of the three strips together and braid or plait them into a braid almost the length of the bread pan.

15. Place each braided loaf in a bread pan and set them to rise again in a warm place.

16. Once the loaves are well-raised, brush the top of each loaf with melted butter.

17. Bake the loaves in a moderately hot oven for about three-quarters of an hour or until they are golden brown.

Note: An old-fashioned way to test the heat of the oven is to hold your hand in the oven while counting to thirty. If you are unable to bear the heat for a longer time, then the temperature is correct for baking bread. If you can keep your hand in the oven for a longer time, then the heat of the oven should be increased.

Fun Facts about Frau Schmidt's "Quick Bread":

- Frau Schmidt's bread-making process was considered superior because it produced excellent, quickly raised, and baked bread.
- The whole process only took about four hours, making it a convenient option for any housewife.
- Frau Schmidt's method included using Fleischman's compressed yeast cakes, which were a popular choice at that time.
- The recipe emphasizes the importance of using lukewarm water and keeping the yeast mixture in a warm place to help it rise properly.
- Rolling the dough separately before combining it into a braid contributed to the finer texture of the bread.

Similar Recipe Dishes:

1. Braided Challah Bread: This Jewish bread is also made by braiding the dough into a beautiful shape. Challah bread is traditionally served on Jewish holidays and special occasions.

2. French Brioche: Brioche is a French bread that is enriched with butter, eggs, and sugar. It has a soft and light texture, making it perfect for both sweet and savory dishes.

3. Italian Ciabatta Bread: Ciabatta is an Italian bread known for its wide, flat shape and rustic appearance. It has a crisp crust and a chewy, slightly airy interior, making it great for sandwiches and dipping.

4. German Pretzels: Pretzels are a classic German bread snack. They are distinguished by their twisted knot shape and are often served with mustard or cheese sauce.

5. Irish Soda Bread: Irish soda bread is a quick bread traditionally made with flour, baking soda, buttermilk, and salt. It has a dense and tender crumb and is often enjoyed with butter and jam.

These bread recipes from different cultures offer a wide range of flavors and textures, but they all share the same joy of baking and enjoying homemade bread.

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