stick bread
As Stockbrot one is kind of bread called, in which the dough , often a yeast dough to a floor is wrapped and baked on the embers of an open fire.
Baking stick bread or stick bread is popular at public and family celebrations, at children's birthdays and on school trips in all seasons, whether in summer, winter or at the Easter bonfire. A variant of mini stick bread is often offered at medieval or Christmas markets.
In Switzerland it is also called snake bread, in eastern Germany it is known as stick bread , stick cake (not to be confused with the (East Frisian) stick cake known since the end of the 19th century, which is sometimes also known as stick cake) or stick dough .
Manufacturing
To prepare stick bread, one end of a branch of a non-poisonous tree, such as hazelnut , beech or willow , is freed from the bark . Softwoods should be avoided due to their high flammability. Alternatively or in addition, silver foil can also be wrapped around the branch.
A snake is formed from a quantity of dough the size of a table tennis ball and then applied to the stick in either a spiral or an envelope. The tip of the branch should be covered with batter so that it does not start to burn. The normal baking time is 10 to 15 minutes. The stick should not be held in the fire so that the bread does not char. As an alternative to the open campfire, ovens or garden grills can also be used.
In a hearty variant, ham or bacon cut into pieces is added to the dough. The dough can also be sweetened with powdered sugar or the baked bread can be eaten with plum jam or jam ( stick cake ).
Yeast dough for stick bread
Bake stick bread in winter
Bake stick bread in the oven
Mini stick bread skewers at folk festival
Web links
- Sabine Oberpriller: Bake stick bread. In: Zeitmagazin , No. 27, 2015