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Cooking
Steamed Czech Bread Dumplings (Houskové Knedlíky)
·Put the coarse flour in a large bowl, then add the salt and dried yeast. Mix the dry ingredients together. Then pour in the lukewarm milk and crack in the egg. This saves time and lets you go straight on to kneading.
Knead everything in the bowl thoroughly with a wooden spoon, or let a stand mixer with a dough hook do the work. Knead for about ten minutes, until you have a beautifully smooth, glossy dough that pulls away from the sides of the bowl.
Cut a day-old bread roll into small cubes, crusts included. Add them to the finished dough and gently work them in just enough to distribute the pieces evenly.
Cover the bowl with a clean damp tea towel. Leave the dough to rise in a warm place for about one hour, until it has doubled in volume. Check on it regularly, as in a warm spot it may rise faster.
Turn the risen dough out onto a work surface and knead it lightly into a smooth ball. Divide it into two equal halves. Carefully roll each one into a neat log about six centimeters wide.
Place the shaped dumplings on a tray or baking sheet lightly greased with oil. Cover them again with a damp tea towel and let them rest for about 30 minutes to puff up before cooking.
Pour two centimeters of water into a wide pot and set a classic steamer insert inside. Bring the water to a boil. You can line the steamer with a clean tea towel so the dough doesn't stick during cooking.
Carefully place the dumplings in the steamer with enough space between them, as they swell a lot while cooking. Cover with a lid and steam over strong steam for exactly 25 minutes. Check occasionally during cooking to make sure the water hasn't boiled dry.
Carefully transfer the cooked dumplings to a cutting board. To slice the hot dumplings, use a sturdy thread or a really sharp serrated knife so you don't damage their perfectly fluffy interior.