Specialty Breads

Broetchen RollsGebildebrote

"Gebildebrote" or picture breads were being baked for special occasions. Bakers shaped any type of dough into complex patterns and symbols. Often these patterns had regional or ancient symbolic meanings. These breads were eaten, -or if made from salt dough - used as decoration. Today they are often made for special occasions, such as anniversaries.

Brezel (Pretzels)

"Brezel" are a specialty of southern Germany, with various regions having their own Brezel-recipes. Traditionally, Brezel were heavily salted or in some regions even soaked in lye. Brezel are an example of a food that in America was not only preserved by the original group of immigrants but was adopted by other ethnic groups and over time - in many variations - has become a staple of American snack-foods.

Brötchen (Rolls) Whole Grain Rolls

In their German home regions, immigrants virtually baked every bread in a smaller form "Brötchen", which literally means "little bread".

They continued this tradition for a while in America, but yielding to changes in preference in general, started to bake mostly white "Brötchen"

Klöße (Dumplings)

Bread dough was not always baked but also often steamed in water or milk or boiled, to make "Klöße". These dumplings were mostly eaten as a main-course warm meal, either topped with sweet fruit and milk-based sauces or with gravy. German-American cookbooks from the middle 19th century show a large selection of "Klöße" recipes. At the beginning of the 20th century this tradition must have already died out to a large extent, since only very few "Klöße" recipes show up in editions from that time period.

Copyright @ 2003 The Board of Regents of the University of Wisconsin
Last Updated: April 29, 2003