“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years.” — Betsy Oppenneer
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
The introduction to this recipe in my Mom’s cookbook, Breads From Betsy’s Kitchen, says: “Pita bread is a staple of the Middle East. It goes by different names in various countries – Peda, Pide, Pitta, Ramadan Bread. It is flat bread that puffs up when baked on the bottom of a hot oven.”
This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
A smooth, subtly sweet, suggestively savory loaf (suitable for sandwiches and soups).
I served these to some friends at a recent dinner party. They were soft, light, and buttery. Which is how I like my friends.
No matter where she traveled or who she taught, my Mom found that the best way to get folks to overcome their initial fear about baking was to start with a basic white learning loaf.
Hoowee! We had 40 people come over for an end-of-the-year party. What to make? How about homemade mini bagels with lox and cream cheese?
I’m surprised this recipe came out as nicely as it did, because boy did I mess it up. This was my first time making brioche…