GERMAN PARTYBROT (PARTYBREAD)

As I'm a BIG fan of yeast doughs, I made this bread for our "Foodbloggers Picnic" (see infos) and I wasn't deceived by the final result!

This "Partybrot" or "Partybread" is a milk bread ("Pain Au Lait") that originates from Germany. It makes a very effectful and decorative centerpiece for events that require feeding a crowd of hungry people and making your table attractive. It is very practical as it goes with almost everything from dips, spread to heavier courses...

I love this bread as it's delicious and looks really great. As with all enrichened breads, this loaf is particularly fluffy, soft and light. It's smoothness is what makes it ever so delightful and the decorative seeds on the top of each roll add an interesting taste to it. Simply wonderful!

So, now that picnic time has arrived, I really recommend you to test this loaf as you'll be very satisfied on all levels!

~ German Partybrot (Partybread) ~
Recipe by E. Treuille & U. Ferrigno, taken from their book "Ultimate Bread".

Ingredients:
See recipe here (without the extra butter for glazing).
1 Egg, for glazing
1 Tsp Water, for glazing
Sesame seeds
Sunflower seeds
Poppy seeds
Caraway seeds

Method:
1. Make the dough as directed in the above mentioned recipe for "Pain Au Lait" bread up to step 9 included.
2. Divide the dough into 19 equal-sized pieces.
3. Shape each piece of dough into a round, smooth ball (using the balling method).
4. Grease a round cake tin or spring form pan, about 24cm (91/2 inch) in diameter, with the melted butter.
5. Arrange the shaped rolls in the prepared tin by making an outer ring of 12 rolls and an inner ring of 6 rolls, and placing the last roll in the center of the two rings.
6. Cover the tin with a tea towel.
7. Leave to prove until the rolls have doubled in size, about 45 minutes.
8. Brush the top of each roll with the egg glaze (egg+water).
9. Sprinkle with the seeds.
10. Bake in the preheated oven (200° C/400° F) for 30-45 minutes until golden and hollow-sounding when tapped.
11. Turn out on a wire rack to cool.

Remarks:
If the dough is too sticky while kneading, add 1 tablespoon flour at a time.
Don’t add too much flour; the dough should not be too dry, but soft.
Any seed of your choice will be fine for sprinkling the rolls.

Serving suggestions:
This bread is ideal for picnics or potlucks.
It can be served with many various spreads such as "Baba Ganoush" (see recipe), "Hummus" (soon to come), "Guacamole" (see recipe), "Caramelized Onions" (see recipe), "Eggplant Pesto" (see recipe), "Walnut And Ricotta Pesto" (see recipe) or dried meat, pate, salami, cheese, etc...