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  • Kiechel 4x6

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    kbreenbo1
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    This document provides a recipe for making Kiechl, a type of fried bread, to serve with bean soup. The recipe calls for mixing warm milk with yeast and letting it stand, then mixing flour, salt, milk and oil into a dough and kneading for 10 minutes. The dough is then placed in a bowl to rise for at least an hour. Once risen, the dough is rolled out and cut into rectangles with a slit down the middle before being fried in hot oil on both sides until golden brown.

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    This document provides a recipe for making Kiechl, a type of fried bread, to serve with bean soup. The recipe calls for mixing warm milk with yeast and letting it stand, then mixing flour, salt, milk and oil into a dough and kneading for 10 minutes. The dough is then placed in a bowl to rise for at least an hour. Once risen, the dough is rolled out and cut into rectangles with a slit down the middle before being fried in hot oil on both sides until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    8 views1 page

    Kiechel 4x6

    Uploaded by

    kbreenbo1
    This document provides a recipe for making Kiechl, a type of fried bread, to serve with bean soup. The recipe calls for mixing warm milk with yeast and letting it stand, then mixing flour, salt, milk and oil into a dough and kneading for 10 minutes. The dough is then placed in a bowl to rise for at least an hour. Once risen, the dough is rolled out and cut into rectangles with a slit down the middle before being fried in hot oil on both sides until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Kiechl make with Bean Soup

    Prep Time 30 minutes | Cooking Time 20 minutes | Serves 24


    1. Mix 1 c warm milk with both packs of dry yeast. Let stand for 4-5 minutes. 2. In a large bowl, add flour. Make an indentention in the middle and add yeast and salt. 3. Add at least 1 c of warmed milk and a little oil to the center of the flour tower. Mix well then knead for about 10 minutes until silky looking and the consistency feels as soft as an earlobe. 4. Place dough in a lightly greased bowl. Set aside to rise in a warm place for covered with kitchen towels at least an hour until it doubles in size. 5. Roll out dough to approximately 1/2 thickness in the shape of a rectangle. Let rest for 10 minutes. 6. Cut into 3 x 4 rectangle with slit lengthwise in the middle. 7. Heat vegetable oil in a large skillet until hot and fry the dough on both sides until golden brown. Drain on a paper towel and serve with bean soup. Eva Ludwig Schneider and Ann Kuebler Breen | An Austro-Hungarian

    Ingredients
    5 c all-purpose flour 2 packets of Fleischmanns dry yeast 2+ cups milk, warmed 1/4 c vegetable oil 1 t salt

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