John Myers
Ingredients for 6 servings:
- 500 g flour (type 405)
- 20 g yeast (or a sachet of dry yeast)
- 50 g clarified butter
- 40 g butter
- 1 tsp lard
- 50 g sultanas
- 80 g sugar
- 1 tbsp anise
- 150 ml milk, lukewarm
- 1 egg(s)
- Salt
- some lemon peel or lemon juice
- 1 tbsp poppy seeds
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
regionally typical for the area around Fürth and Nuremberg
Dissolve the yeast in the lukewarm milk. Soften the clarified butter, butter, and lard in the microwave or on the stovetop. Sift the flour into a bowl. Add the sugar, egg, salt, anise, lemon zest or lemon juice, the fat, and the yeast mixture and knead well until the dough pulls away from the sides of the bowl and is smooth. If the dough is sticky, add a little more flour. If it’s too dry, add a little more milk. Finally, knead in the sultanas. If you don’t like sultanas, you can of course omit them. Cover the dough and let it rise for about 1 hour. Then transfer it to a floured board and knead briefly again. Shape it into an oblong loaf (Kipf), place it on a baking board, and let it rise for another 20 minutes. Preheat the oven to 175°C (350°F). Before putting the dough in the oven, brush it with milk and sprinkle with poppy seeds. Baking time: about 30-40 minutes. Be sure to do the toothpick test. Traditionally, it’s eaten in Franconia for breakfast and coffee. It’s sliced and, if you like, spread butter on it.
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