Käsestange

I fell in love with the German bread Käsestange almost three decades ago while on a research fellowship in the beautiful Bavarian city of Munich. Once I bought it from a bakery close to the train station on my way back home, a flat at the Schloss Blutenburg, built in the 15th century. After eating the Käsestange, I wanted more and I went back all the way to the train station, taking a bus, and bought another, returned home and ate it all by myself. It was extremely satisfying. I felt like eating it again and experimented till I got the same exact taste.

Ingredients

(Makes 12 pieces)
All-purpose flour 4 cups (600 g)
Instant yeast 4 tsps
Warm water 1 1/2 cups (350 ml)
Sugar 1 1/2 tbsps
Salt 1 1/2 tsp
Olive oil 3 tbsps
Baking soda 2 tsps
Mozzarella 200 g, grated

Method

I use the bread-maker to make the dough. Add all the ingredients except the baking soda to the bread-maker according to the manufacturer’s instructions. I add all the liquid ingredients first.

Once the dough cycle is over, take the dough out and knead it for 10 minutes on a lightly floured surface. Make 12 dough balls.

Work each ball of dough into a 3″ thick roll.

Boil water in a deep vessel and add the baking soda. Cook each dough roll in the water for 30 seconds, turning it once.

Lay them out on a greased tray lined with butter paper and slit it in the centre and separate a bit and flatten them.

Add the shredded cheese on top of each flattened roll.

Bake in a 180 degree C oven for 20-25 minutes till the cheese is bubbling and the bread turns brown.

Let cool for five minutes and serve warm.

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