![]() ![]() And I have never made bread before from scratch so it was definitely an experiment, but it turned out pretty good! A little dense, but hearty and the caraway seeds that I put into the dough really gave a good German flavor to it. The beef was a little burnt on the edges, but turned out really flavorful and not too tough. ![]() I decided to make a popular meat dish called Sauerbraten, which was a vinegar marinated rump of roast beef, and I made German Farmer’s Bread from scratch! The marinade for the beef had carrots, onions, cloves, nutmeg, a good amount of vinegar, and water in it, and I cooked it in a pot before hand and then had the beef sit in it overnight. Cool sidenote–Coincidentally, my family just moved to Reading, a town that sits a half hour outside of Lancaster County! I wonder if she had any recipes she used when she lived in Pennsylvania that reminded her of home. I imagine my ancestor walking down the green hills of this land in 18th century dress, holding a basket full of warm bread from the local baker. There are Swabian-Franconian forest hills and plains in the area. As you can see from the first post, her husband Johann was a tailor, so they probably didn’t have a lot of money for fanciful eating, but perhaps enough to eat meat once a week, usual lower middle-class ration in 18th-century Germany. In the same pan, brown roast in drippings, over medium heat, on all sides. There is a large abbey in the town that would’ve existed during the time that Anna Barbara Holtzappel lived there. Michelfeld is a very small town in the district of Swabisch-Hall, not close to any of the larger German cities. I tried to guess what kinds of things she would’ve eaten. I did a bit of research on the geography of the area and I even found a film that has some footage for the area where she lived: He was born a little farther south in Baden-Württemberg, near the black forest. She was born in Michelfeld Germany and must have met or had some sort of connection to people farther south like Johann Adam Ruppert, because they were married in Michelfeld. Using tongs, carefully brown prepared roast on all sides, about 2-3 minutes per side, until it is uniformly deep golden brown. ![]() Add enough vegetable oil to the Dutch oven to generously cover the bottom about 3 tablespoons. I just found this ancestor three weeks ago: Preheat a dry Dutch oven on stovetop on HIGH for 5 minutes. ![]()
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