This is a recipe I would have never tried had it not been for my daughter’s German class in high school. In fact, I hadn’t even heard of it until today when I was searching for something to make. You see, each year the school has all the German students make a German recipe to bring in and share. However, Frau* said no German Chocolate Cake since that’s what everyone wants to bring. LOL
* Frau is how they address the German teacher. The definition is “used as a courtesy title in a German-speaking area before the surname or professional title of an adult woman.”
Last year we made Homemade German Pretzels, and those went over very well. So many other students will be bringing desserts, so we opted for something a little different. This is actually a very easy recipe. I can’t tell you what they taste like as they have to go to school tomorrow, but I can tell you they smelled wonderful. It was hard resisting the temptation to pull one of those sections off!
Traditional partybrot (it’s pronounced “broat” like boat) is coated with an egg wash just before baking and sprinkled with poppy seeds and sesame seeds. I was out of poppy seeds, so I went with sesame seeds and coarse salt. Hopefully Frau won’t mind. ;) I think mine baked a tad long, so I have rewritten the recipe to reflect what I believe to be the right time. (I did have to rewrite a couple of the instructions that were a bit confusing in the original.)
After preparing the dough and letting it rise, you’ll separate it into 19 pieces. Be sure to see my tips at the end of the recipe on how to do this uniformly. Then you place them in the buttered pan, cover, and let them rise.
After they’ve risen, brush them with egg wash and sprinkle with sesame seeds and poppy seeds, then bake. Fabulous!
Partybrot: German Party Bread
adapted from That’s My Home
Amanda’s Tips: The easiest and most accurate way to separate the dough into 19 equal pieces is by using a simple kitchen or postage scale. Place the dough on the scale to get the full weight. Convert the total weight from pounds to ounces, then divide the total number of ounces by 19. That will give you approximately how many ounces each of your pieces should weigh. Pull pieces off of the dough and place it on the scale to get the right weight. Works perfectly and you’ll have nice uniform sections!
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