Classic German Bread

Despite the name, this is closer to a German Streuselkuchen than a sandwich bread. It is a soft enriched yeast dough leavened in pie pans and crowned with a buttery cinnamon crumb topping, the kind of bake that fills the kitchen with sweet yeasted aroma on Sunday morning.

Scalded milk is the move from old German baking. Heating the milk and cooling it back down denatures whey proteins that would otherwise interfere with gluten formation, giving the finished crumb its signature pillowy softness. Skip the scald and the cake comes out tighter and tougher.

The dough is too sticky to knead by hand, more of a batter, beaten smooth with a wooden spoon before its long rise. Patience is the recipe here, the rise builds the open airy texture that catches melted butter from the topping.

Serve warm from the oven with strong coffee, or split and toasted the next day with a smear of butter and jam.

Kitchen Tips

• Make sure the scalded milk is fully cooled to lukewarm before adding yeast, hot milk kills the yeast instantly
• Beat the dough thoroughly after the first rise, this knocks out air and redistributes the yeast for the second rise
• Use a warm draft-free spot for proofing, an oven with just the light on works well
• The topping should be sandy and crumbly, not paste like, adjust melted butter if needed
• Cool the cakes in their pans for 10 minutes before turning out, the warm crumb is fragile

Variations

• Add raisins or chopped dried fruit to the dough for a richer version
• Swap the cinnamon topping for chopped toasted almonds for Mandelkuchen
• Brush the tops with a thin powdered sugar glaze after cooling for a sweeter finish