Bread Maker Aboard ?

[Lizzy Belle]

Originally Posted by sailcruiser

'kooka brudt'.

I've tried to make that sound Dutch / Flemish and even German (Ich spreche nur ein wenig Deutsch) but ... nothing I can think of that sounds even close.

With a little imagination, brudt could be brood - bread.
But 'kooka' ..?
If the oo sounds like the oo in look, it would be koek - cookie.
But with the oo sounding like the o in open, it's more like gekookt - literally, boiled.

Originally Posted by sailcruiser

the word he recalls spelled as I heard it 'coo-ka stu-tin'.

Coo-ka stu-tin or kooka brudt ... and they're both talking about the 'egg bread'?

Did the eierkoeken look familiar to them?

[sailcruiser]

Originally Posted by Lizzy Belle

I've tried to make that sound Dutch / Flemish and even German (Ich spreche nur ein wenig Deutsch) but ... nothing I can think of that sounds even close.

With a little imagination, brudt could be brood - bread.
But 'kooka' ..?
If the oo sounds like the oo in look, it would be koek - cookie.
But with the oo sounding like the o in open, it's more like gekookt - literally, boiled.



Coo-ka stu-tin or kooka brudt ... and they're both talking about the 'egg bread'?

Did the eierkoeken look familiar to them?

It didn't. The oo does sound like cookie. Yes both were referring to a not quite cake thick yellow bread. I need a psychic to ask my great grandmother what the heck this was. She's only been gone 45 years...

I'm wondering if it was something like cookie bread. I'm totally stumped. Thx for your help!


SC

[JPA Cate]

Sail cruiser, that isn't kooka brut, it is -- if I am right -- "kuche brod", which isn't much help, actually. I have a sense here, that it is "brioche" (French) that you really are after. It is that the eggy breads, are also often soft and sweet. Someone here mentioned something like eige or eie? brod, well brod is bread. And the other bit is egg. However, there are many egg breads, and also, many wheat varieties from which to produce them, so that, even if you come up with a recipe you think you should try, do not be surprised if it does not taste to your loved one as he experienced it--there are also memory lapses, but I really do think he might recognize what he longs for. It is just hard as heck to find what to try. In your thinking, do remember that all of Europe is really close to each other, not all spread out like the USA, so these hints from neighboring areas have lots of value.

Me, I'd start baking for him, start with Brioche, and see where it goes. He can tell you more or less sweet, for example. And no matter, if you're baking for him, he'll see the love in that effort.

Ann

[Seaworthy Lass]

Originally Posted by Ann T. Cate

Sail cruiser, that isn't kooka brut, it is -- if I am right -- "kuche brod", which isn't much help, actually. I have a sense here, that it is "brioche" (French) that you really are after. It is that the eggy breads, are also often soft and sweet. Someone here mentioned something like eige or eie? brod, well brod is bread. And the other bit is egg. However, there are many egg breads, and also, many wheat varieties from which to produce them, so that, even if you come up with a recipe you think you should try, do not be surprised if it does not taste to your loved one as he experienced it--there are also memory lapses, but I really do think he might recognize what he longs for. It is just hard as heck to find what to try. In your thinking, do remember that all of Europe is really close to each other, not all spread out like the USA, so these hints from neighboring areas have lots of value.

Me, I'd start baking for him, start with Brioche, and see where it goes. He can tell you more or less sweet, for example. And no matter, if you're baking for him, he'll see the love in that effort.

Ann

I agree with Ann. He will love the effort. I also think that no matter what you produce it won't match his childhood memories, but that is largely immaterial.

"Egg breads" usually tend to incorporate butter and sugar as well. There are a heap of recipes for sweet egg/butter breads for most European countries. The proportions vary only a little. Mainly it is the shape that differs.

I posted a recipe for a lovely egg bread I posted here a year ago:
http://www.cruisersforum.com/forums/...-116488-5.html

Just shape it how your dad remembers and see how it goes .

SWL

[sailcruiser]

Thanks SWL and Ann, my dad means the world to me. This was a passing comment I've heard a few times. His version of a hint. I will give it a try and see what he thinks. My aunt said definite yeast bread that was a light yellow.

On a better note my aunt had the other recipe. She said it's a sort of German potato salad. I'll take a look at SWL's recipe and see if it's what my aunt remembers. I know I can't give him exact but I'd like to be close. He's done so much for me it's the absolute least I can do.

And back on topic I will have my bread maker on board. 😉



SC

[s/v Jedi]

Kartoffelsalat!

[Caribbeachbum]

Originally Posted by s/v Jedi

Kartoffelsalat!

That coloration suggest a southern variation of the yummy salat in question. Go north ... the kartooffeln get more weiss and the bier gets more dry and bitter. A half-chicken, potato salad, and a pilsner made less than a kilometer away -- well that's just lunch in Hannover, and a very fine one at that.

[frozenhawaiian]

I just have a few load pans for when I want sandwich bread, but thats just me.