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During the weeks before Easter, special Easter bread is sold (in German: Osterbrot, listen ⓘ). This is made with yeast dough, raisins, and almond splinters. Usually, it is cut in slices and spread with butter. People enjoy it either for breakfast or for tea time (in German: Kaffee und Kuchen, lit. ' coffee and cake ').
For individual articles on regional cuisines of Germany, ... Restaurants in Germany (4 C, 40 P) S. German sandwiches ... Easter bread; Eel as food; Egg puffs and soup ...
In Germany, during the weeks before Easter, special Easter bread is sold (in German: Osterbrot). This is made with yeast dough, raisins, and almond splinters. Usually, it is cut in slices and spread with butter. People enjoy it either for breakfast or for tea time (in German: Kaffee und Kuchen, literally ″coffee and cake″).
Details: Easter meal packages include roasted turkey breast meal ($89.99, serves 4), maple-bourbon ham meal ($169.99, serves 8), prime rib meal ($249.99, serves 8), Easter feast with maple-bourbon ...
Honey-glazed ham, garlic mashed potatoes and fluffy dinner rolls might be staples at American Easter meals, but around the world, there are many distinct ways to savor the holiday.
The Attendorn Easter bread, called Ostersemmel – “Easter bun” – is a mixed bread with caraway baked in local bakeries in the week leading up to Easter. Especially striking about these buns are the notches at each end that look somewhat like a fish's fins. This is an old Christian symbol.
Often what is meant by traditional Easter cakes are sweet yeasted doughs, enriched with eggs and butter. These holiday breads have been made for centuries before the invention of modern baking powder. They were sometimes shaped like animals - in Germany the cakes were shaped like hares, a symbol of Ēostre, and a precursor of the modern Easter ...
The Swabian "Seele" (lit., "soul") is a baguette-like white bread made from spelt with its origin in Upper Swabia. It is prepared from a very high-hydration dough from spelt flour, yeast, water, and salt, and formed into an elonged loaf and sprinkled with caraway seed and coarse salt.