Ingredients
- 2 eggs
- 2/3 cup milk
- 2 T melted butter
- 1 tsp. salt
- 4 1/2 cups slightly stale dense white bread, cubed
- Lard, butter or margarine
Directions
In small bowl, beat eggs, milk, melted butter and salt together until well mixed. Place bread cubes in medium bowl and pour egg mixture over; mix lightly with spoon until liquid is absorbed. set aside.Grease a large napkin or tea towel with lard, butter or margarine; place bread mixture in center and mold into large oval sausage shape, about 9 inches long and about 3 1/2 inches in diameter. Roll up lightly and tie ends of roll securely with twine, letting two "tails" hang loose. Inmmerse in boiling water and boil 30 minutes. Remove to cutting board; remove twine and unroll dumpling carefully. Slice into 1/2 inch rounds to serve. Makes about 4 servings.
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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Knedlik (Bread Dumpling)