These videos make me think of my grandmother. The rolling pin, the scale, spreading the flour. Precision, diligence. Looking back, it was her way of saying I love you.
I too prefer bread in my car iron Dutch oven. I usually make a no knead version. My absolute favorite is a cranberry walnut w a touch of honey. Makes an amazing buttered toast w my morning black tea. I think the sugars from & baked in the cast iron makes the best crust I have to admit his time of yr I use a bead machine mom gave me. I live in the deep south, Arkansas, & ur temps r rising. This yr so hot 1st week of May was >100°, killed my pea patch. 2020 June was typical avg 76°, 2021 88°, this yr 94. However if u look at the real feel temp it's been 100-112 highs since end of May & night time lows 80-87. So I'm cheating w bread machine.... Can't wait to have my outside kitchen built where I'll b able to bake & can. Have u tried baking this recipe? Their cottage cheese is more like ur ricotta. I was wondering about swapping the ricotta for cottage cheese or if draining it for couple days in fridge will work . I've been wanting to make my own cottage cheese as well as yogurt in my Insta pot, perhaps now's the time
@@calebsmemaw8635 I got the recipe from John Kirkwood You Tube channel "Rustic No Knead" - if u can't find it I'll send u recipe. I've tried several of his recipes. I think it was the way he mixed the dough w his wooden spoon handle like great Grammy that got me to try it 🤪 I've taken that base recipe & mixed it up w different ingredients. Cranberry Nut approx 1 cup of tea Raisin cinnamon 1 c raisin heavy spice (sometimes I'm throw in 1 c nuts) Garlic Parmesan 1tsp dry garlic, 2 tbs chopped (I use from the jar) & 1/2-1/3 c Parm Rosemary Olive oil- 2-3 tbs oil 2 tbs crushed dry rosemary (the needles r chopped smaller) Herb Olive oil- oregano, marjom, basil dried 2 tbs combined I guessed at the measurements, v women in my family used same spoon for liquid & hands for dry. Pretty much carried that forward. Just depends what ingredients I want strong flavor & what bread being served with. I like allot of cinnamon, nutmeg, cloves, allspice,... So adjust that to ur liking, u should c my pumpkin pies. As far as adding dried fruit, I do NOT presoak. But I also store my fruit in air sealed containers. Perhaps if they r rock hard u might want to. A no knead bread is >75% water so it's good at hydrating the fruits. I like allot of fruit & nuts in my bread, it's a meal for me. I basically use 1 c WA, probably heavy, & I just mix it in. The dough can only hold so much I never have any issue w the rising having it loaded & I think the high sugar in cranberries makes the crust even darker & crunchy, like we like in ur dutch ovens After I get the bread into the oven & I throw in some ice cubes which makes crust crunchy also. Of all my beads I've handed out the cranberry Nut & olive oil rosemary is everyone's favorite. When u toast the cranberry bread it makes the berries warm & soft. My friend says "it's like I stead Jan on it" I have a garden yr round & eat salads for dinner so having a bead more flavourful w herbs & oil is good. I'd send u pictures but U tube won't let me in comments- or I just don't know how Let me know how it turns out!
Wow! I LOVE these videos! Just found this channel and I don't know which I love better: The fact there is NO irritating music playing, or hearing the wonderful noises made, while preparing these delicious looking meals, or how lovely her hands and nails are! LOL Plus, she seems so gentle, in the manner that she cooks. I'm subscribing. Thumbs up!! Beth
In Deutschland wurde Brot eher einmal die Woche im Dorf-Backofen (in Hessen: Backes) gebacken; und nachdem alles Brot fertig war, wurde die Resthitze für "Flammkuchen" oder Kuchen genutzt... 🙂
An excellent recipe and one certainly worth trying. I will add, though, that whoever it was that added a translation of ingredients into English suggested that the Caraway seeds (Carum carvi) necessary for the bread are Cumin (Cuminum cyminum). Whilst both seeds look similar and are distantly related, they are not the same thing and using cumin instead of caraway would give the bread the completely wrong flavour.
Good observation! Had a heavy Mexican influence growing up and I use cumin in many recipes. And I think there is even a Mexican candy that has cumin seeds in it..
NO! Though funnily enough I wouldn’t mind cumin, I DON’T like caraway I might use rosemary instead. Lol, who am I Kidding??!! I’m here for the asmr only!!
@@alangeorgebarstow yes! And for me it really has to be accidental like this. Most of the specially shot videos don’t cut it. I think it’s a bit like trying to give yourself a massage- it just doesn’t work
@@clareshaughnessy2745 Indeed, a bit like tickling yourself, which is a pointless exercise. I find most specially shot videos a turn off for all the senses.
Reminds me of My Oma, she would make a loaf like this sometimes it would be savory sometimes sweet. We would catch the aroma while we were outside and we knew a treat was coming.
Oh, yes, homemade bread is still found in quite a few homes, in particular mine. I have been baking yeast breads since I was 15…I will be 75 this July…and I have been not only baking my own bread but also started grinding wheat to make our own flour since 1980. Nothing smells like home to me like bread in the oven.
Yes but although I have baked bread thousands of times I have never used cottage cheese and cucumberI have used cheese,onions,dried tomatoes,sausage loads of berries,nuts etc etc but this-never! It looks delicious Thank you
This looks like an absolutely delicious bread. It has such wonderful ingredients in it. You have also presented it very beautifully. Thank you. Have a splendid day 💖 🌟
I haven’t bought store bought bread in almost 10 years. Baking bread is extremely easy and if you make a few loaves at a time, you can freeze a couple and it’s almost as good as when it comes out of the oven!
@@SkitSkat674 are you making a straightforward white bread or sourdough? Something that I have found helpful is using good quality flour. I’m not sure if you have access, but King Arthur flour (non gmo) can make a huge difference.
I absolutely love your recipes. I showed my daughter the scale you use to weigh the measurements, I love it but she looked at me like I had 2 heads (kids these days!)! Thank you for sharing your knowledge!
I LOVE the scales too!! it is so funny I was just showing my bf them too lol he at least looked at me with only 1 head He as well thinks they are absolutely beautiful scales! I love them and the recipes too ! It's a good channel
Well they are so used to things being mass made when a piece like that comes along it flummoxed them. That must be at least a100 years old, made by a craftsman whose work has outlasted him. My grandpa was a basket maker, he was born in 1875 and died in 1958 and I still have two baskets that he made. If the house was going up in smoke apart from the kids, they are what I’d grab. Well done and thank you Gangang.
I am of half Polish, and the rest of me is primarily German…. I was also told by my Grandmother….. I had some Dutch, French, English and Irish in me…. Lol, my father still recalls and speaks so fondly of how his mother and my German great grandmother, would bake…. Bake all the time! ….. this was back during mid to late 40s…. Lol, I do know they also had, and dad as well of two of my sisters have a few crazy “sweet” teeth! The coffee cakes/stolen, sweet raisin and nut breads that my dad continues to make from the same recipes…… oh my goodness! I am enjoying your videos from Chicagoland area of USA. Please know you are reaching others….. especially now when times are rather tough…. Baking, and making treats from one’s heart and at home is a lost art, but also is so comforting, mindful and a gift one can share….
This is called Sunflower Bread. My nana use to make this but she used Fetta cheddar and spinach, sometimes she would do fruit, and sometimes meat and potatoes, love your process you did.
For those who may have missed it, sprinkle the top with CARAWAY seeds... not Cumin (as shown in the translation text at the bottom of the screen!) Will definitely be trying this one - yet another wonderful use for Caraway seeds
It’s fascinating how across world languages, cumin and caraway get confused, generally based on which one is traditionally used by a culture. The German word for cumin translates to “cross caraway” (so they took their standard one and add a qualifier), while in many languages where cumin was more common, their word for caraway translates to “German cumin” (exactly the same language process)! Fennel seeds also get confused with cumin and caraway, too… :sigh: It’s just like the confusion between bergamot and kaffir limes…
@@tookitogo thanks for the added dialectic information - I had no idea. I had suspected that the person captioning the video was going on "sight" and thought the seeds were cumin. Language is a wonderful thing! Really appreciate your comments, makes a lot more sense of some translations now.
Looks yummy, but I must admit that I’ve never seen a bread recipe that included cucumber!! I have to try it because I’m totally curious about adding such an unusual, (at least to me), ingredient! I’ve made breads, cookies, cupcakes & quick breads with carrots, zucchini or potatoes in the recipes, but cucumber has me completely curious & amazed! I can’t wait to try it! I have a request that I hope you’ll be able to fulfill. Will you please provide the title/name of the recipe? I really appreciate the description you provide, like this one says something like, “this bread used to be made in every household but now it’s never found”, but what is it called? I only ask because I like to sort my recipes in categories like; appetizers, desserts, etc., but I also sometimes sort them by ingredients. My friends & relatives do the same, plus we’ll learn more of your country’s beautiful words. My ancestors were from Germany & the Alsace-Lorraine region in France & I love learning new words & meanings. Thanks for considering my request. 😀 I LOVE your recipes & I truly appreciate your generosity by sharing your delicious delicacies & traditions. Please keep sharing! I always look forward to your amazing additions! 👍😃👍🤗
Как только я захожу к вам на канал, сначала ставлю лайк, потом смотрю. Знаю точно, что это обязательно шедевр, и я буду довольна результатом, когда его сделаю. Спасибо за ваш труд🙏♥️
If you notice she never uses metal with the yeast. It probably won't hurt for a short stir. But it is best not to use metal bowls or spoons. Because of the sensitivity yeast has to metal. I learn something every time I watch her.
Beautiful presentation, the cottage cheese looks very dry/solid, I have never seen it like that here. I thought at first it was Feta, I wonder how this bread would be with spinach and feta, looks delicious, ty
I think it's most likely quark, tvarog or farmer's cheese instead of cottage cheese. The latter can easily be made at home. Cottage cheese would be the wrong consistency.
Rings changed? Lady who started the baking had a gold band on left and right hands. The lady who finished the baking did not have a gold band on the left hand. I thought that was curious, that’s all. Bread looks nice. Thank you.
Cucumber seems an odd choice. I'd expect zucchini/courgette instead. But I'm certainly willing to try it with cucumber. Also, the video correctly labels caraway seeds, but the subtitles incorrectly call it cumin. Two very different ingredients!
Cucumber isn't an odd choice at all, it is a delicious choice 🤤, Im a french cook 😜But Zucchini or really any other vegetable you like will do 😋 With Cumin tho I agree it's a bit weird, maybe some old grandma food stuff, they had a lot of cumin to spare😆
@@karenbartlett1307 it is actually not an issue with the translation. It says Gurke, which is German for cucumber (the word we derive gherkin from…as in pickles)
Super. Habe schon Mal eine süße Variante gemacht . Füllung auf Teigplatte ganz aufstreichen ( 2cm Abstand vom Rand !), mit Butter, Zimt- Zucker...wer mag mit gemahlenen Haselnüsse..eine dicke Masse , draufstreichen . Geht auch dick Nutella. Das ganze so schneiden , wie im Video, aber die kleinen Teile ganz umdrehen , sonst läuft zu viel aus .
Beautiful and looks delicious😍I thought German or Dutch my grandma who passed at 90 a few years ago would make a special bread on special days I miss her to
Meine Großmutter Gerda hat zu Hause Roggenbrot gebacken. Wir würden Speckfett darauf streichen oder es mit Leberwurst oder Sülze essen. Ich habe so viele schöne Erinnerungen an die Küche meiner Großmutter!
Yummy!!! Doesn't matter how old this recipe is, where it came from, etc... It look's delicious! I wonder if feta cheese would work for the "filling"? I can't wait to try this. Thanks so much!!!
I have a dear friend it’s turning 50 next week and she absolutely adores sunflowers I’m gonna make this for her dinner but I’m gonna put some chunks of smoked ham in it too thank you so much for the beautiful recipe
I grew up making what I've learned to be Challah, from scratch. We never measured anything and always allowed the dough to rise at least three times before we baked anything, cinnamon rolls, cabbage patties, clover dinner rolls, and regular loaves of bread. We always had homemade jams, jellies, and fruit butters to enjoy along with the breads. I don't have a large enough kitchen to work in so I don't get to do things like that anymore, I feel cheated, we pay so much $,$$$ for an apartment that is smaller than the very small two bedroom house I grew up in, and it's a three bedroom apartment.
I'd love to have a bigger place, like the house where I grew up. At minimum, I want a bigger kitchen. I feel you. It's hard to go from ALL THE SPACE to what feels like a placemat worth of room.
Wow! Your channel is awesome, beautiful recipes. The idea of cooked cucumber is challenging for me, but I'm willing to try. Maybe artichokes would be good?
Delicious! I grew up in Rhineland-Palatinate and this would have been perfect for wine tastings or winefests! :) Thank you for the recipe, that really looks amazing.
I was thinking of swapping the cottage cheese w ricotta. Ur cottage cheese is not the same. Perhaps draining the visage cheese for couple days. Like u do to get the whey out of yogurt to make dips & spreads or when substituting for sour ream
@@ginafromcologne9281 I had to look up quark to see what u wrote referring to. I don't think I've ever eaten that on my travels not have my German family, by marriage, shared it R u referring to the whey when u say "drain the yogurt"? What I read was but confusing some comparing to Greek yogurt to cream cheese & others saying it's neither of those things. Pictures looks like a creamed cottage cheese w some texture but not as thick as go to Phily cream cheese. The readings also suggested to find raw milk at minimum use whole. Idk if I could find raw milk, all the farmers selling there castle died to extreme heat/ drought. All the field been grazed down & no hay growing. I use half & half & heavy cream in most cooking & water down half n half in needed. I use to drink Fair Life until it got $5 liter & use it in lattes, makes the best froth. I generally have 1/2-1/3rd gallon of whole milk left by the time I don't like taste few days b4 date. So I've been learning of different things I can make. Quark sounds very interesting. Seems like it b good adding savory ingredients to top breads, potatoes,... & Fruits & honey for toast, bagels... Possibly adding to pasta sauce dishes to add creamyness... Am I way off? I have 2 left over soured milk, 1 just got ex date, that I need to turn into something amazing. Some wild blueberries & raspberries I came across on a hike last month that I managed not to stuff my mouth w while picking & stuck in the freezer waiting for my next experiment. I read & research everything to death. It's gotten where I can't read it specially watch docs on how ur food is handled from animal to plate & seed/ pesticide to plate that I can consume that food anymore & am trying my hardest to produce my needs. W an extreme summer killing garden going to make it tough. My latest bag news was that stream, river & lake fish have same mercury as the canned tuna. So now I'm learning if I raise my own fish in one of my hydroponic tanks will it have high mercury levels also- can't find that answer... (I regressed on my rant 🤪) Thank u so much for the quark idea. I planned on trying to make cheese but I think I'll do quark after yogurt next week
@@user-tn7xo7ky9o Wow, it's great that you make a lot of delicious things yourself, have a garden and even gather so many berries on your hikes! I love hiking too, but always eat my "harvest" straight away. lol. But in October, I usually go on hikes in the woods to collect sweet chestnuts (they are so expensive to buy), which I then boil or bake. I have a small garden too and the heat has been quite a challenge to the poor plants. :( About quark, this was a staple in my childhood and you are right, it's so versatile! You can eat it as a sweet dish with fruit like berries, cherries, peaches etc. (except with pineapple and kiwi, it tastes very bitter for an unknown reason), or as a savory dish with other ingredients like sliced onions, herbs like chives, parsley or thyme, even apple pieces. You can spread it on bread, use it as a dip or on a baked potatoe. You can also use it to bake a cheesecake. (If your shops don't sell quark, I'm not sure what you use for cheesecake, but this might be very similar to quark.) My favourite quark dish is very simple, I just boil some potatoes, and mix the quark with chives, a bit of salt, apple pieces and sliced onion, it's called "Pellkartoffeln mit Quark", this is an example: th-cam.com/video/mxJm-mrG4lU/w-d-xo.html Regarding how to make it, I got to say, I'm a vegan and almost every non-vegan could give you better information than me on how you make it out of milk, e.g. this might help: th-cam.com/video/CV0uVT76WKo/w-d-xo.html I never made quark as long as the shops in our village sold vegan quark, but they stopped, and I missed it terribly and did some research on how to make it from vegan yoghurt. So, very unprofessionally, I use a paper coffee filter of a big size and put it either in a small strainer or in one of these plastic coffee filters that you can use if you don't have a coffeemaker, with a bowl underneath. (I had to experiment a bit and had a few accidents. lol.) Then I put the contents of a 500 mg yoghurt jar inside and put it in the fridge over night. The next morning, there is liquid in the bowl and the ex-yoghurt in the paper filter has a thicker texture, very much like quark. I'm not sure if it's exactly the same, but for me, it's the only way I can have quark and I prefer a very soft quark texture. Of course, the longer you drain it, the thicker it becomes, and if it's too thick, you can add milk. Then I cut a lot of chives in it, a bit of salt, onion and apple (if you like), stir it and eat it with boiled potatoes. :) I hope it helps a little and that you'll be soon able to enjoy quark too! :)
@@user-tn7xo7ky9o (PS: The cheese-making German video has English subtitles, but the other one shows very well how to make the dish.) :) I also found this en.wikipedia.org/wiki/Quark_(dairy_product) but you probably saw this already. :) Sorry, I forgot to add this earlier, but I don't think you need raw milk, that might even have bacteria, it's probably safest to use normal pasteurized milk, that wasn't exposed to ultra high temperatures.
I definitely would like to make this (with a couple modifications to suit my family's tastes, but I don't have scales to measure ingredients, just standard measuring cups. How many cups of flour, yeast, cheese, and water does it translate to?
You can find information online for measurements, but by weighing ingredients, you get consistent results. It’s worth it to invest in a kitchen scale. Have fun with your baking!
@@joanhoffman3702 Measuring cups and measuring spoons are standardized, so they ARE consistent. I have never had any problems, and I have been using then to measure ingredients for 40 years (I'm 46 now and started learning from my mother around age six). The only place a scale MIGHT be useful is to weigh meat, but even that isn't really necessary as I can eyeball it well enough (if I have a pound of ground beef and I want quarter pound patties, I can divide it into four parts that are close enough to equal that nobody can tell the difference unless they're pretentious enough to weigh it themselves). After doing this with normal measuring cups and spoons for four decades, buying a scale just seems like a ludicrously unnecessary expenditure. I have a very nice set of measuring cups and measuring spoons that range from 1/8 teaspoon to 1 tablespoon and 1/16 cup to 1 cup (dry) and 1/8 cup to 4 cups (wet). "Cup" and "spoon" sizes have been standardized for over a century specifically so people don't have to try to weigh everything out as that can get messy with stuff spilling off the scales. When someone says "one cup" or "four cups" or whatever with regards to cooking, everyone with ANY experience (and most people who don't even have experience) knows that doesn't mean to grab a random drinking cup from your cabinet and fill that with the ingredient in question, but rather that it refers to a standardized measurement every bit as consistent as a scale but with less hassle. That is why most cookbooks and cooking shows give those standard measurements instead of weights; because they realize that anyone trying to replicate the recipe is already doing work in the kitchen, so why make them do EVEN MORE work in having to look up a weight-to-measurement conversion? They are just being reasonable.
Es macht so Spaß, Ihnen zuzugucken. Vor allem, weil keine nervigen Kommentare die Arbeitsgänge stören. Ich werde bestimmt einige Ihrer Rezepte nachbacken!
My great grandma Dingmans would make the bread all the time in Wisconsin. They owned a large dairy and we also made cottage cheese and other cheeses through the Wisconsin cheese works. Boy did we make a lot of cheese!
I'm American, but my entire childhood was spent growing up in a small town in Deutschland called Meisau. This makes me so homesick. I may live here in America now, but my heart and home will always be in Deutschland.
This is FANTASTIC!! WOW! I am so impressed with you and your wonderful creation. What a great Artist and Chef you are! Thank you for sharing with the World. GOD BLESS YOU AND YOURS!!!
Спасибо за интересный рецепт, но вряд ли такое пекли в каждом доме.Скорее всего это современное новшествою.И еще такой пирог можно сделать гороздо проще.
Bonjour oui bien sur mait VOILÀ 😍 avec un joli format de ❤FLEUR ❤sait encore un merveille à regarder est admire le travaille est le GOÛT 😋 je dire ou choix de chaque humain ,, moi je essayerez soit ou viande haché ou épinards même 😋 Sucre avec des fruits 🤗 Bonne appétit 🌹
This is a beautiful and so relaxing video to watch. The bread looks so wonderful. What is the use case for such a bread? As a meal itself? With breakfast? Dinner? Forgot to ask: in the US our cottage cheese is not dry, I am guessing a cheese cloth straining to match the visual consistency? God Bless and keep you.
Great technique! Though the idea of baked cucumber seems odd for my taste buds... Will try with spring onions and garlic, maybe adding also some yellow grated cheese with the cottage cheese to make it more cheesy.. Looks delicious!
These videos make me think of my grandmother. The rolling pin, the scale, spreading the flour. Precision, diligence. Looking back, it was her way of saying I love you.
I am a 50 year old retired Marine and I bake my own bread using cast iron dutch ovens.....Nothing beats homemade bread!......
I bet your breads are yummy !
I too prefer bread in my car iron Dutch oven. I usually make a no knead version. My absolute favorite is a cranberry walnut w a touch of honey. Makes an amazing buttered toast w my morning black tea. I think the sugars from & baked in the cast iron makes the best crust I have to admit his time of yr I use a bead machine mom gave me. I live in the deep south, Arkansas, & ur temps r rising. This yr so hot 1st week of May was >100°, killed my pea patch. 2020 June was typical avg 76°, 2021 88°, this yr 94. However if u look at the real feel temp it's been 100-112 highs since end of May & night time lows 80-87. So I'm cheating w bread machine.... Can't wait to have my outside kitchen built where I'll b able to bake & can.
Have u tried baking this recipe? Their cottage cheese is more like ur ricotta. I was wondering about swapping the ricotta for cottage cheese or if draining it for couple days in fridge will work . I've been wanting to make my own cottage cheese as well as yogurt in my Insta pot, perhaps now's the time
Yes 👏🏻 I have a sourdough starter that I’ve been making bread with for about three years now. I love how it comes out in the cast iron Dutch Oven.
@@user-tn7xo7ky9o would you be willing to share your recipe for cranberry walnut bread?
@@calebsmemaw8635 I got the recipe from John Kirkwood You Tube channel "Rustic No Knead" - if u can't find it I'll send u recipe. I've tried several of his recipes. I think it was the way he mixed the dough w his wooden spoon handle like great Grammy that got me to try it 🤪
I've taken that base recipe & mixed it up w different ingredients.
Cranberry Nut approx 1 cup of tea
Raisin cinnamon 1 c raisin heavy spice (sometimes I'm throw in 1 c nuts)
Garlic Parmesan 1tsp dry garlic, 2 tbs chopped (I use from the jar) & 1/2-1/3 c Parm
Rosemary Olive oil- 2-3 tbs oil 2 tbs crushed dry rosemary (the needles r chopped smaller)
Herb Olive oil- oregano, marjom, basil dried 2 tbs combined
I guessed at the measurements, v women in my family used same spoon for liquid & hands for dry. Pretty much carried that forward. Just depends what ingredients I want strong flavor & what bread being served with.
I like allot of cinnamon, nutmeg, cloves, allspice,... So adjust that to ur liking, u should c my pumpkin pies.
As far as adding dried fruit, I do NOT presoak. But I also store my fruit in air sealed containers. Perhaps if they r rock hard u might want to. A no knead bread is >75% water so it's good at hydrating the fruits.
I like allot of fruit & nuts in my bread, it's a meal for me. I basically use 1 c WA, probably heavy, & I just mix it in. The dough can only hold so much
I never have any issue w the rising having it loaded & I think the high sugar in cranberries makes the crust even darker & crunchy, like we like in ur dutch ovens
After I get the bread into the oven & I throw in some ice cubes which makes crust crunchy also.
Of all my beads I've handed out the cranberry Nut & olive oil rosemary is everyone's favorite. When u toast the cranberry bread it makes the berries warm & soft. My friend says "it's like I stead Jan on it"
I have a garden yr round & eat salads for dinner so having a bead more flavourful w herbs & oil is good.
I'd send u pictures but U tube won't let me in comments- or I just don't know how
Let me know how it turns out!
Wow! I LOVE these videos! Just found this channel and I don't know which I love better: The fact there is NO irritating music playing, or hearing the wonderful noises made, while preparing these delicious looking meals, or how lovely her hands and nails are! LOL Plus, she seems so gentle, in the manner that she cooks. I'm subscribing. Thumbs up!! Beth
I agree! I dislike all the unnecessary narration. These are so calming
I love how she shows the whole process, every step. There are no shortcuts if you want a perfect result.
I'm from Ada Oklahoma
All the process every step and so wonderful
It makes me so hungry
@@pamelahoggatt4658imm from Ringwood Oklahoma
In Deutschland wurde Brot eher einmal die Woche im Dorf-Backofen (in Hessen: Backes) gebacken;
und nachdem alles Brot fertig war, wurde die Resthitze für "Flammkuchen" oder Kuchen genutzt... 🙂
An excellent recipe and one certainly worth trying. I will add, though, that whoever it was that added a translation of ingredients into English suggested that the Caraway seeds (Carum carvi) necessary for the bread are Cumin (Cuminum cyminum). Whilst both seeds look similar and are distantly related, they are not the same thing and using cumin instead of caraway would give the bread the completely wrong flavour.
Good observation!
Had a heavy Mexican influence growing up and I use cumin in many recipes. And I think there is even a Mexican candy that has cumin seeds in it..
NO! Though funnily enough I wouldn’t mind cumin, I DON’T like caraway
I might use rosemary instead. Lol, who am I Kidding??!! I’m here for the asmr only!!
@@clareshaughnessy2745 Aha! A fellow stimulation freak! 😉
@@alangeorgebarstow yes! And for me it really has to be accidental like this. Most of the specially shot videos don’t cut it. I think it’s a bit like trying to give yourself a massage- it just doesn’t work
@@clareshaughnessy2745 Indeed, a bit like tickling yourself, which is a pointless exercise. I find most specially shot videos a turn off for all the senses.
Reminds me of My Oma, she would make a loaf like this sometimes it would be savory sometimes sweet. We would catch the aroma while we were outside and we knew a treat was coming.
I think I'll try this with a spinach & artichoke with cheese concoction. I just have an allergy. 😉 Looks absolutely amazing!!
Очень красиво и аппетитный пирог, спасибо за ваш рецепт и труд, здоровья вам и вашей семье
I have just made this bread this morning, and I can confirm that it is totally delicious.
This would easily be my whole dinner, not just "bread!" Beautiful sunflower.🌻😋
if I was makin that, it would include crispy bacon inside and sprinkled over the top with your fav seasoning / maybe a sessame seed top...
Oh, yes, homemade bread is still found in quite a few homes, in particular mine. I have been baking yeast breads since I was 15…I will be 75 this July…and I have been not only baking my own bread but also started grinding wheat to make our own flour since 1980. Nothing smells like home to me like bread in the oven.
Wonderful! Bless your heart! Lucky family whom I am sure love and appreciate it!
Dònde vive, maravilloso!
Mi dispiace dirlo ma ci sono troppi errori
Yes but although I have baked bread thousands of times I have never used cottage cheese and cucumberI have used cheese,onions,dried tomatoes,sausage loads of berries,nuts etc etc but this-never! It looks delicious Thank you
My mouth is drooling it looks so yummy. Yum yum yum yum.💕
This looks like an absolutely delicious bread. It has such wonderful ingredients in it. You have also presented it very beautifully. Thank you. Have a splendid day 💖 🌟
I haven’t bought store bought bread in almost 10 years. Baking bread is extremely easy and if you make a few loaves at a time, you can freeze a couple and it’s almost as good as when it comes out of the oven!
Not so easy for some. I can never make it right. Even with my mother's step by step instruction it still never works out for me.
@@SkitSkat674 are you making a straightforward white bread or sourdough? Something that I have found helpful is using good quality flour. I’m not sure if you have access, but King Arthur flour (non gmo) can make a huge difference.
@@SkitSkat674 also the yeast has to be fresh!
@@kathyb2562 yeast can be frozen, I have a block that expired in 2015 and it has never failed to activate.
I absolutely love your recipes. I showed my daughter the scale you use to weigh the measurements, I love it but she looked at me like I had 2 heads (kids these days!)! Thank you for sharing your knowledge!
I LOVE the scales too!!
it is so funny I was just showing my bf them too lol he at least looked at me with only 1 head
He as well thinks they are absolutely beautiful scales!
I love them and the recipes too !
It's a good channel
I love that scale too! Never have to replace batteries. Makes me think of my late grandmother's Singer sewing machine and glass cabinets.
Well they are so used to things being mass made when a piece like that comes along it flummoxed them. That must be at least a100 years old, made by a craftsman whose work has outlasted him. My grandpa was a basket maker, he was born in 1875 and died in 1958 and I still have two baskets that he made. If the house was going up in smoke apart from the kids, they are what I’d grab. Well done and thank you Gangang.
Укропа не хватает для творога.
@@jenniferholden9397 my grandfather was also a basket weaver💖 I thou don't have any baskets made by him
I am of half Polish, and the rest of me is primarily German…. I was also told by my Grandmother….. I had some Dutch, French, English and Irish in me…. Lol, my father still recalls and speaks so fondly of how his mother and my German great grandmother, would bake…. Bake all the time! ….. this was back during mid to late 40s…. Lol, I do know they also had, and dad as well of two of my sisters have a few crazy “sweet” teeth! The coffee cakes/stolen, sweet raisin and nut breads that my dad continues to make from the same recipes…… oh my goodness! I am enjoying your videos from Chicagoland area of USA. Please know you are reaching others….. especially now when times are rather tough…. Baking, and making treats from one’s heart and at home is a lost art, but also is so comforting, mindful and a gift one can share….
This is called Sunflower Bread. My nana use to make this but she used Fetta cheddar and spinach, sometimes she would do fruit, and sometimes meat and potatoes, love your process you did.
For those who may have missed it, sprinkle the top with CARAWAY seeds... not Cumin (as shown in the translation text at the bottom of the screen!)
Will definitely be trying this one - yet another wonderful use for Caraway seeds
It’s fascinating how across world languages, cumin and caraway get confused, generally based on which one is traditionally used by a culture. The German word for cumin translates to “cross caraway” (so they took their standard one and add a qualifier), while in many languages where cumin was more common, their word for caraway translates to “German cumin” (exactly the same language process)!
Fennel seeds also get confused with cumin and caraway, too… :sigh:
It’s just like the confusion between bergamot and kaffir limes…
With that said, as someone who absolutely detests the flavor of caraway seeds, but loves cumin, I’d probably prefer it made with the latter! :p
@@tookitogo thanks for the added dialectic information - I had no idea.
I had suspected that the person captioning the video was going on "sight" and thought the seeds were cumin.
Language is a wonderful thing!
Really appreciate your comments, makes a lot more sense of some translations now.
@@ladyjane570305 thanks for the kind words!
@@tookitogo Exactly what I was thinking! It looked yummy other than that, but the caraway seeds would ruin it for me.
Yum! I might use garlic, spinach and cottage cheese. So easy to vary with other dishes, if using as side dish. Clearly great main course!
Sounds like a great recipe with garlic, spinach and cottage cheese
Очень ноавится Ваша выпечка! Все понятно, спокойная музыка и без лишних слов👏👍👍👍🌷
Amazing.. Your house must smell so nice with these different breads being made
Muy buena receta, gracias, con usted cada día aprendo más,ya se me antojo 😋👍👏
Looks yummy, but I must admit that I’ve never seen a bread recipe that included cucumber!! I have to try it because I’m totally curious about adding such an unusual, (at least to me), ingredient! I’ve made breads, cookies, cupcakes & quick breads with carrots, zucchini or potatoes in the recipes, but cucumber has me completely curious & amazed! I can’t wait to try it!
I have a request that I hope you’ll be able to fulfill. Will you please provide the title/name of the recipe? I really appreciate the description you provide, like this one says something like, “this bread used to be made in every household but now it’s never found”, but what is it called? I only ask because I like to sort my recipes in categories like; appetizers, desserts, etc., but I also sometimes sort them by ingredients. My friends & relatives do the same, plus we’ll learn more of your country’s beautiful words. My ancestors were from Germany & the Alsace-Lorraine region in France & I love learning new words & meanings. Thanks for considering my request. 😀
I LOVE your recipes & I truly appreciate your generosity by sharing your delicious delicacies & traditions. Please keep sharing! I always look forward to your amazing additions! 👍😃👍🤗
Use zucchini if u want. Or even a yellow squash & title ur recipe card Sunflower Bread
Exactly! What is it called ? Even for my Recipe File!?
I would appreciate recipe names too.
I also appreciate recipe titles so I can find it when I want to make it again!
Çok güzel olmuş elinize sağlık
Как только я захожу к вам на канал, сначала ставлю лайк, потом смотрю. Знаю точно, что это обязательно шедевр, и я буду довольна результатом, когда его сделаю. Спасибо за ваш труд🙏♥️
И я также делаю )))!
Me too!!
Thanks!
Thank you very much I appreciate it very much And I wish you a nice day
You are a professional baker indeed👌👌👌. Everything is done so skillful and perfect and the recipe is precise and second to none. Big like from me👍👍👍
You can get "dry" cottage cheese in the USA, much like theirs. Cucumber, definitely different, I'm going to try it.%^)
Ricotta cheese
Hvala na starom dobrom receptu .Sve pravite lepo i ukusno.Pozdrav iz Srbije.😘👍👍👍❤
If you notice she never uses metal with the yeast. It probably won't hurt for a short stir. But it is best not to use metal bowls or spoons. Because of the sensitivity yeast has to metal. I learn something every time I watch her.
Hi Nancy. Stainless steel utensils are fine. Avoid aluminum and copper which are reactive. 8)
Спасибо за красивывые руки которые пекут хлеб и конечно за интересный рецепт
Ein tolles Video, ein tolles Rezept. Ich frage mich wo das früher in jedem haushalt gebacken wurde, ich kenn das leider nicht ( deutschland ).
ja, meisten bei den die Kühen zuhause gehabt haben
Ja!
Ich kenne es auch nicht von früher. Es ist eher ein modernes Partybrot, ähnlich Zupfbrot zum Grillen.
Умница, чтоб ручки не болели,👍🤗
Beautiful presentation, the cottage cheese looks very dry/solid, I have never seen it like that here. I thought at first it was Feta, I wonder how this bread would be with spinach and feta, looks delicious, ty
I think it's most likely quark, tvarog or farmer's cheese instead of cottage cheese. The latter can easily be made at home. Cottage cheese would be the wrong consistency.
I like how she holds her hand out as if to show the perfect turd-shaped cottage cheese. No shade, the end result looks absolutely fabulous.❤
Lol.
I sure have never seen cottage cheese like that. Looks like feta almost 😅
What happened to the subtitles and description, measurements etc?!
*T U R D - S H A P E D*
mmmmmmmmm...
Looks more like ricotta cheese to me, our cottage cheese in Midwest USA definitely has more more moisture than this.
Rings changed? Lady who started the baking had a gold band on left and right hands. The lady who finished the baking did not have a gold band on the left hand. I thought that was curious, that’s all. Bread looks nice. Thank you.
My friends wife still makes this. She makes extra so he can bring me some for lunch at work. I love it.
That's very sweet! Greetings 🥰
Thanks
I'm glad you enjoyed it, thanks a lot! 🥰
Your work is very good and looks very delicious. I’m watching your videos al the way from Canada. Keep posting please
Красивый хлеб, надо попробовать!
"Obra de arte, parabéns, magnífico!"
So beautiful! Looks like a sunflower and so delicious and savory looking!
Cucumber seems an odd choice. I'd expect zucchini/courgette instead. But I'm certainly willing to try it with cucumber.
Also, the video correctly labels caraway seeds, but the subtitles incorrectly call it cumin. Two very different ingredients!
Cucumber isn't an odd choice at all, it is a delicious choice 🤤, Im a french cook 😜But Zucchini or really any other vegetable you like will do 😋
With Cumin tho I agree it's a bit weird, maybe some old grandma food stuff, they had a lot of cumin to spare😆
@@tiptup3895 I think it was a translation problem.
@@karenbartlett1307 it is actually not an issue with the translation. It says Gurke, which is German for cucumber (the word we derive gherkin from…as in pickles)
@@nkdfairybabe Ok.
Se vê que tudo que você faz é com amor 💙
Super. Habe schon Mal eine süße Variante gemacht . Füllung auf Teigplatte ganz aufstreichen ( 2cm Abstand vom Rand !), mit Butter, Zimt- Zucker...wer mag mit gemahlenen Haselnüsse..eine dicke Masse , draufstreichen . Geht auch dick Nutella. Das ganze so schneiden , wie im Video, aber die kleinen Teile ganz umdrehen , sonst läuft zu viel aus .
I'm still young but find great joy in baking fresh bread. This is one I'm gonna have to try.
Beautiful and looks delicious😍I thought German or Dutch my grandma who passed at 90 a few years ago would make a special bread on special days I miss her to
Meine Großmutter Gerda hat zu Hause Roggenbrot gebacken. Wir würden Speckfett darauf streichen oder es mit Leberwurst oder Sülze essen. Ich habe so viele schöne Erinnerungen an die Küche meiner Großmutter!
Yummy!!! Doesn't matter how old this recipe is, where it came from, etc... It look's delicious! I wonder if feta cheese would work for the "filling"? I can't wait to try this. Thanks so much!!!
I think this is actually farmer cheese, not cortage cheeae.
Or herbed goat cheese!
Está increíble! Me súper encantó! Qué buena enseñanzas!! Gracias por compartir tu sabiduría! Me encanta tu canal!! Un,abrazo
Que bonita receita adorei
Sledujem Vaše videá asi týždeň ale neviem s tym prestať! Su skvelé, zaujimave a vyzeraju naozaj lákavo ! 😊
Благодарю Вас за рецепт!
Возможно у Вас есть рецепт хлеба без дрожжей.
Благодарю!
🤗💐
5 thumbs up !!!
I’ve been baking bread over 40 years, all by hand and remember this well.
Thank you. Subscribed now.
Do you know what the name of this bread is? Thanks!
@@Jules1280 We always called it sunflower bread. Can't remember the name in German... something with Käse (cheese) no doubt
@@jakematic Thank you!
У Вас очень красивые руки! Спасибо за рецепты!
🌻🌼 Welch wunderschöne Sonnenblume, die auch noch essbar ist und zum Anbeissen gut aussieht!
Herzlichen Dank! 😊
It looks delicious and something you can try with different cheese fillings. I might try it with halloumi or feta instead of cottage cheese.
I'd skip the added salt if using feta. Haven't tried halloumi - yet.
@@LoveMusic-pd5iz Good tip, many thanks!
Me gusto mi madre nos hacía este rico pan 🍞 de molde Desde chile 🇨🇱 un gran saludito
Супер! Обязательно попробую, спасибо большое за рецепт!
I have a dear friend it’s turning 50 next week and she absolutely adores sunflowers I’m gonna make this for her dinner but I’m gonna put some chunks of smoked ham in it too thank you so much for the beautiful recipe
When dough has bubbles like that. You know it's going to be yummy. That's different. Looks like the Sun and looks Yummy.
Úžasné! Vaša práca s cestom je dokonalá ako tento chlieb!
I grew up making what I've learned to be Challah, from scratch. We never measured anything and always allowed the dough to rise at least three times before we baked anything, cinnamon rolls, cabbage patties, clover dinner rolls, and regular loaves of bread. We always had homemade jams, jellies, and fruit butters to enjoy along with the breads. I don't have a large enough kitchen to work in so I don't get to do things like that anymore, I feel cheated, we pay so much $,$$$ for an apartment that is smaller than the very small two bedroom house I grew up in, and it's a three bedroom apartment.
=c) I moved away from the city and we now cook and live just like your describing. Love it so much more than living in nj
I'd love to have a bigger place, like the house where I grew up. At minimum, I want a bigger kitchen. I feel you. It's hard to go from ALL THE SPACE to what feels like a placemat worth of room.
看來美味的麵包，漂亮的外觀像朵向日葵，感謝提供食譜、做法。
我來自台灣，且長年吃素不吃蛋，把葷食改成素食食材，例如香椿醬或芹菜嫩葉碎代替，我可試作看看，也可當早餐，謝謝你的分享。
Wow! Your channel is awesome, beautiful recipes. The idea of cooked cucumber is challenging for me, but I'm willing to try. Maybe artichokes would be good?
Can you convert this to English measurements like cups, teaspoon etc? Please
Delicious! I grew up in Rhineland-Palatinate and this would have been perfect for wine tastings or winefests! :) Thank you for the recipe, that really looks amazing.
I was thinking of swapping the cottage cheese w ricotta. Ur cottage cheese is not the same. Perhaps draining the visage cheese for couple days. Like u do to get the whey out of yogurt to make dips & spreads or when substituting for sour ream
@@user-tn7xo7ky9o Yes, that's a good idea. You can also drain yoghurt to make quark. :)
@@ginafromcologne9281 I had to look up quark to see what u wrote referring to. I don't think I've ever eaten that on my travels not have my German family, by marriage, shared it
R u referring to the whey when u say "drain the yogurt"?
What I read was but confusing some comparing to Greek yogurt to cream cheese & others saying it's neither of those things.
Pictures looks like a creamed cottage cheese w some texture but not as thick as go to Phily cream cheese. The readings also suggested to find raw milk at minimum use whole. Idk if I could find raw milk, all the farmers selling there castle died to extreme heat/ drought. All the field been grazed down & no hay growing. I use half & half & heavy cream in most cooking & water down half n half in needed. I use to drink Fair Life until it got $5 liter & use it in lattes, makes the best froth. I generally have 1/2-1/3rd gallon of whole milk left by the time I don't like taste few days b4 date. So I've been learning of different things I can make. Quark sounds very interesting. Seems like it b good adding savory ingredients to top breads, potatoes,... & Fruits & honey for toast, bagels... Possibly adding to pasta sauce dishes to add creamyness... Am I way off? I have 2 left over soured milk, 1 just got ex date, that I need to turn into something amazing. Some wild blueberries & raspberries I came across on a hike last month that I managed not to stuff my mouth w while picking & stuck in the freezer waiting for my next experiment.
I read & research everything to death. It's gotten where I can't read it specially watch docs on how ur food is handled from animal to plate & seed/ pesticide to plate that I can consume that food anymore & am trying my hardest to produce my needs. W an extreme summer killing garden going to make it tough. My latest bag news was that stream, river & lake fish have same mercury as the canned tuna. So now I'm learning if I raise my own fish in one of my hydroponic tanks will it have high mercury levels also- can't find that answer... (I regressed on my rant 🤪)
Thank u so much for the quark idea. I planned on trying to make cheese but I think I'll do quark after yogurt next week
@@user-tn7xo7ky9o Wow, it's great that you make a lot of delicious things yourself, have a garden and even gather so many berries on your hikes! I love hiking too, but always eat my "harvest" straight away. lol. But in October, I usually go on hikes in the woods to collect sweet chestnuts (they are so expensive to buy), which I then boil or bake. I have a small garden too and the heat has been quite a challenge to the poor plants. :(
About quark, this was a staple in my childhood and you are right, it's so versatile! You can eat it as a sweet dish with fruit like berries, cherries, peaches etc. (except with pineapple and kiwi, it tastes very bitter for an unknown reason), or as a savory dish with other ingredients like sliced onions, herbs like chives, parsley or thyme, even apple pieces. You can spread it on bread, use it as a dip or on a baked potatoe. You can also use it to bake a cheesecake. (If your shops don't sell quark, I'm not sure what you use for cheesecake, but this might be very similar to quark.) My favourite quark dish is very simple, I just boil some potatoes, and mix the quark with chives, a bit of salt, apple pieces and sliced onion, it's called "Pellkartoffeln mit Quark", this is an example: th-cam.com/video/mxJm-mrG4lU/w-d-xo.html
Regarding how to make it, I got to say, I'm a vegan and almost every non-vegan could give you better information than me on how you make it out of milk, e.g. this might help: th-cam.com/video/CV0uVT76WKo/w-d-xo.html
I never made quark as long as the shops in our village sold vegan quark, but they stopped, and I missed it terribly and did some research on how to make it from vegan yoghurt. So, very unprofessionally, I use a paper coffee filter of a big size and put it either in a small strainer or in one of these plastic coffee filters that you can use if you don't have a coffeemaker, with a bowl underneath. (I had to experiment a bit and had a few accidents. lol.) Then I put the contents of a 500 mg yoghurt jar inside and put it in the fridge over night. The next morning, there is liquid in the bowl and the ex-yoghurt in the paper filter has a thicker texture, very much like quark. I'm not sure if it's exactly the same, but for me, it's the only way I can have quark and I prefer a very soft quark texture. Of course, the longer you drain it, the thicker it becomes, and if it's too thick, you can add milk.
Then I cut a lot of chives in it, a bit of salt, onion and apple (if you like), stir it and eat it with boiled potatoes. :) I hope it helps a little and that you'll be soon able to enjoy quark too! :)
@@user-tn7xo7ky9o (PS: The cheese-making German video has English subtitles, but the other one shows very well how to make the dish.) :) I also found this en.wikipedia.org/wiki/Quark_(dairy_product) but you probably saw this already. :)
Sorry, I forgot to add this earlier, but I don't think you need raw milk, that might even have bacteria, it's probably safest to use normal pasteurized milk, that wasn't exposed to ultra high temperatures.
Wow!!!!!! That looks amazing! I love all the instruments you used as well. Beautifully done and practical. Thank you so much for sharing!
I definitely would like to make this (with a couple modifications to suit my family's tastes, but I don't have scales to measure ingredients, just standard measuring cups. How many cups of flour, yeast, cheese, and water does it translate to?
You can find information online for measurements, but by weighing ingredients, you get consistent results. It’s worth it to invest in a kitchen scale. Have fun with your baking!
@@joanhoffman3702 Measuring cups and measuring spoons are standardized, so they ARE consistent. I have never had any problems, and I have been using then to measure ingredients for 40 years (I'm 46 now and started learning from my mother around age six). The only place a scale MIGHT be useful is to weigh meat, but even that isn't really necessary as I can eyeball it well enough (if I have a pound of ground beef and I want quarter pound patties, I can divide it into four parts that are close enough to equal that nobody can tell the difference unless they're pretentious enough to weigh it themselves). After doing this with normal measuring cups and spoons for four decades, buying a scale just seems like a ludicrously unnecessary expenditure. I have a very nice set of measuring cups and measuring spoons that range from 1/8 teaspoon to 1 tablespoon and 1/16 cup to 1 cup (dry) and 1/8 cup to 4 cups (wet). "Cup" and "spoon" sizes have been standardized for over a century specifically so people don't have to try to weigh everything out as that can get messy with stuff spilling off the scales. When someone says "one cup" or "four cups" or whatever with regards to cooking, everyone with ANY experience (and most people who don't even have experience) knows that doesn't mean to grab a random drinking cup from your cabinet and fill that with the ingredient in question, but rather that it refers to a standardized measurement every bit as consistent as a scale but with less hassle. That is why most cookbooks and cooking shows give those standard measurements instead of weights; because they realize that anyone trying to replicate the recipe is already doing work in the kitchen, so why make them do EVEN MORE work in having to look up a weight-to-measurement conversion? They are just being reasonable.
Es macht so Spaß, Ihnen zuzugucken. Vor allem, weil keine nervigen Kommentare die Arbeitsgänge stören. Ich werde bestimmt einige Ihrer Rezepte nachbacken!
Das hör ich gerne, genau so ist es auch gedacht 😊
Se ve exquisito, gracias por su receta tan buena, cariños desde Chile 🤗
I love these old German recipesThank you
Girassol, é lindo e parece delicioso, fazer com ricota e ervas finas e creme de leite, é o que tenho aqui,obrigada. Danke
Так это не хлеб, а пирог с сыром (или с творогом). Трудоемко, конечно, но не сомневаюсь, что вкусно.👍
Me encanta
Que cosa tan rica!!!
Gracias por compartir ❤
Delicious! I have to try this! How about using ricotta instead of cottage cheese?
Yes, of course, it will also be wonderful with ricotta. I wish you a beautiful day
Weisst du was ich mag neben der schönen Hintergrundmusik.Die Behutsamkeit und Achtung wie du mit den den Lebensmitteln umgehst.
Das freut mich sehr:) dankesschön
Vasite recepti cesto gi primenuvam,bidejki moeto semejstvo e vooduseveno od niv.Vi blagodarime site.
My great grandma Dingmans would make the bread all the time in Wisconsin. They owned a large dairy and we also made cottage cheese and other cheeses through the Wisconsin cheese works. Boy did we make a lot of cheese!
What part of WI? My parents have a farm in Monroe, WI….Swiss cheese Capital of the World!
What beauty! From the lovely baking, to the music…it is why I love to bake! Thank you!
I thoroughly enjoy your videos and was also qondering who was singing in the music with this video. Thank you and I look forward to more
I'm American, but my entire childhood was spent growing up in a small town in Deutschland called Meisau. This makes me so homesick. I may live here in America now, but my heart and home will always be in Deutschland.
last time I hade Cucumber Bake Bread was 30 years ago in Yoder Wyoming. It's not the same as Cucumber Sandwiches but better,,,
This is FANTASTIC!! WOW! I am so impressed with you and your wonderful creation. What a great Artist and Chef you are! Thank you for sharing with the World. GOD BLESS YOU AND YOURS!!!
Спасибо за интересный рецепт, но вряд ли такое пекли в каждом доме.Скорее всего это современное новшествою.И еще такой пирог можно сделать гороздо проще.
Bonjour oui bien sur mait VOILÀ 😍 avec un joli format de ❤FLEUR ❤sait encore un merveille à regarder est admire le travaille est le GOÛT 😋 je dire ou choix de chaque humain
,, moi je essayerez soit ou viande haché ou épinards même 😋 Sucre avec des fruits 🤗
Bonne appétit 🌹
I can’t WAIT to make this! Thank you so much. With love from Rogersville, Tennessee!
Espectacular felicitaciones 👏 seguro que lo haré xq es fácil y seguro q será exquisito
😍👏👏Tienes un don maravillosos, que Dios te bendiga 🙏💐💜👋🇨🇱
Favoloso grazie per la ricetta 😋👍 ciao
It does look holiday ready or at least Sunday brunch...but for my taste I'd like ricotta, spinach, and feta please. Thank you.
Vi ste pravi umetnik. Hvala Vam što ste prikazali svoje umeće
This is a beautiful and so relaxing video to watch. The bread looks so wonderful. What is the use case for such a bread? As a meal itself? With breakfast? Dinner? Forgot to ask: in the US our cottage cheese is not dry, I am guessing a cheese cloth straining to match the visual consistency? God Bless and keep you.
la verdad te felicito soy Argentina sigo tus recetas son riquísimas Es que la voy a hacer también
Eiin tolles recept. Danke
super 👍le goût je l'imagine déjà le visuel est merveilleux. j'espère que je la réussirai 👍👍
Great technique! Though the idea of baked cucumber seems odd for my taste buds... Will try with spring onions and garlic, maybe adding also some yellow grated cheese with the cottage cheese to make it more cheesy.. Looks delicious!
I imagine it would taste like Greek tzatziki
@@tadsgirl for greeks there is no better taste than a good baked dough, onions, garlic and cheese!! all together is heaven in earth.
Is this a cucumber or zucchini?
Ah no just read the description 🥱
That is a beautiful work of art. Thanks for sharing it with the world. Blessings.
What Country/ area of the world are these wonderful recipes coming from?
Germany.
Germany
Wooww..Que recetas tan deliciosas!! Y antojables!!
🤤🤤🤤
Che bellezza,quanta eleganza,maestria🤗un bellissimo sole,girasole,..pane ottimo , eccellente,grazie💓💓💓
You’re the best 😊 all your recipes are amazing, thank you 💕
Thank you very much for the kind comment You did not please me very much I wish you a beautiful day