Britta's Letters from (and sometimes about) Berlin
Saturday, 30 March 2013
Biedermeier Currant Bread
You need an iron constitution to get over so many festivities as in the last four months. So: Happy Easter!
When I came back from a wonderful weekend in Munich (happy that each time the flights were only one hour late because of the snow), I had to enter the place where in ye olde days a woman had her place: the kitchen.
Son & DiL had hinted politely but firm that they were longing for the annual "Biedermeier Korinthenbrot" - a speciality that it is so called because it is modest (not too much sugar, not too many currants - though I throw a few more into it :-) and aromatic (by vanilla sugar and lemon peel, but - you guess it already: not too much).
The bread as such does not look modest: it is enormous, shockingly voluptuous (no, I didn't mean volumnious, which it is too) :
I always cut it in two parts - and half of it goes to Munich.
But I have to plan like a Prussian: on Good Friday (almost) nobody is working.
And the post nowadays is not as reliable as it - once upon a time - had been. So: if I take the risk and send the Easter-Bread on Thursday it might happen that it will not arrive on Saturday - and then - oops - they will get an After-Easter-Bread; because Sunday and Monday (almost) nobody is working.
(Crumbly dry cake reminds me of of a typical story fabricated by my sweet grandma - the working(wo)man - : with the best intentions she sent my father a parcel with home-baked cake from Göttingen, Germany, in war-time, to Madagascar, his first POW-station before England. It took some time... :-).
So I baked on Wednesday. Packed it. Paid extra postage to be sure that it will arrive in time.
And - after a few difficulties too laborious to tell (here I cut the story, not only the bread) it arrived in good condition.