*  Exported from  MasterCook  *
 
                         German-style Kaiser rolls
 
 Recipe By     : Betsy Openeer’s book-THE BREAD BOOK
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread-Bakers Mailing List        Breads,
 Quick/Muffins/Rolls
                 White Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  tablespoons   active dry yeast -- (instant)
                         -- or 2 T active dry yeast
    2 1/2  cups          water
    2      tablespoons   vegetable shortening
    6      cups          bread flour -- unbleached; (6 to 7)
    3                    egg whites -- at room temperature
                         seasoning that I use:
                         Ingredients are not in specific
                         measurements. They are added to taste.
                         Dried rosemary
                         basil
                         granulated garlic
                         garlic salt
                         -- medium chopped yellow or white onion
                         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 till 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 spred 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“-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, vey
 lightly sprinkle corn meal (almost as though it was to be used as a
 garnish) and garlic salt. Let rise, then bake at 425 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, its 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" <dherwin@prairienet.org>
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