from Connie Dahlke, Walla Walla, Washington
for 8-9" Dutch Oven
3 cups flour*
3/4 tsp salt
1 Tbsp yeast
1 1/8 cups warm water
1 1/2 Tbsp oil
*may be part whole wheat flour. For accurate measure,
stir flour before spooning it into the measuring cup
(or may use 1 lb frozen bread dough, thawed).
1/2 onion, minced
2-3 cloves garlic, minced
3 Tbsp oil
1 cup water
1/2 bouillon cube, or 3/4 tsp salt
1-2 Bay leaves
Prepare flour, salt, yeast, water and oil into a
bread dough. Knead well (3-4 minutes) until smooth
and elastic. Cover and let rest for 10-15 minutes.
For boiling broth: saute onions and garlic in oil
for 3-4 minutes until onions begin to clarify. Add
water and bay leaves, bring to a low boil and simmer
2-3 minutes. Turn off heat.
Divide strudel dough into two parts. Flatten each
piece into a thin sheet about 5" X 15" (may
help to work on a pan-sprayed cookie sheet). Spread
each dough sheet with about 1 tsp oil. Roll up dough
length-wise (as for cinnamon rolls), then cut each
roll into 10 pieces. Cover with a cloth or sheet of
plastic wrap and let rise about 15 minutes.
In separate kettle or skillet, prepare stew or skillet
dinner to serve with Dampfnudlen.
Remove bay leaves from broth. Place cut strudel pieces
in warm (not boiling) broth. Let rise another 10 minutes.
Turn heat to medium high and once broth begins to
boil, cook uncovered over medium heat for 15 minutes.
Cover with lid and cook on low heat another 10 minutes.
Serve with stew or skillet dinner.