*  Exported from  MasterCook  *

                       German-style Kaiser rolls

Recipe By     : The Bread Book by Betsy Openeer
Serving Size  : 6    Preparation Time :0:00
Categories    : Rolls                            Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  tb            Active dry yeast -- up to 2 tb
  2 1/2  c             Water
  2      tb            Vegetable shortening
  6      c             Bread flour -- unbleached; up to 7 c
  3                    Egg whites -- at room temperature
                       Seasoning that I use, to taste:
                       Dried rosemary
                       Basil
                       Granulated garlic
                       Garlic salt
                       Yellow or white onion -- chopped
                       Corn meal
                       Olive oil

Meringue the egg whites. Add water. Add shortening,salt, sugar and
3 c flour. Add instant yeast. Mix well. Mix in enough flour to form a
mass then knead dough, either by hand or with KA until medium stiff.
Go through the regular process to proof the dough until doubled. The
following procedure is my personal style; you just need a flat
surface to deal with it.

Place dough in half-sheet pan and spread out evenly. Brush with olive
oil sprinkle chopped onions evenly, sprinkle rosemar, basil, garlic
and garlic salt. Fold dough in thirds. With a dough scraper, chop the
entire mass into medium size pieces 1/2" to 1-1/2" being sure to
spread the seasonings evenly as possible. Using a scale, use handfuls
of the dough to weigh a 7 oz pile, then transfer to a half sheet pan.
One half sheet pan will hold 6 piles of dough. With each pile of
dough, generally shape like a bun. With each pile brush lightly with
olive oil, very lightly sprinkle corn meal (almost as though it was
to be used as a garnish) and garlic salt. Let rise, then bake at
425 F for approximately 25 minutes. The end product should be crispy
and appealing to the nose and the eye.

The procedure sounds complicated, but in reality, it's not. You are
just taking that dough, adding the seasonings, chopping it up, then
making cow pies. The Focaccias that I have seen previously seem to
have one solid piece of bread with some seasoning on top. In my
style, the seasonings are much more integrated. You can eat it like a
tear away bread. The key for the crisp crust is the egg whites that
have been meringued.

From: "Dan H. Erwin" <[email protected]>

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