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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter. | 2. Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead. | 3. Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk. | 4. Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375°F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top. | 5. Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully. | 6. Slice and slather with butter. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat germ	1/2	cup		207.0	29.785	13.3112	5.5889999999999995
bock beer	1	cup		-	-	-	-
yeast	2	packets		-	-	-	-
dark brown sugar	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
flour	3 -4	cups	unbleached	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.