Boiled Bread

Back in the early years of my blog, or 3 years ago, I whipped up a recipe I called “Boiled Bread,” which was based on my memory of a recipe. I knew it wasn’t quite the same when I made it, but it ended up good.

It is essentially a seasoned mixture of bread mixed with eggs and cream, then rolled into a log and poached. I’d also added vegetables. Following are a few photos from this old post.

The “boiled bread” was obviously of peasant origin, because it seems like a recipe created with leftover bread of any kind.

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I remember it being very good, and the texture was unique. Plus, I liked the round slices cut from the log. Underneath my blog post title of “Boiled Bread” I wrote – “Here’s my version of that recipe, may it obviously rest in peace.”

Well guess what? I found the original recipe!! I had torn it out of a softback book of international recipes. It’s of Czechoslovakian origin and called Bread Dumpling, photographed below from the recipe page.

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It obviously looks nothing like what I made. Mine was good, but I wanted to make the recipe as I had originally. So here it is.

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Bread Dumpling
Makes 6 servings

1/4 cup butter
6 bread rolls, cut in cubes
1 onion, finely chopped
1 cup all-purpose flour (I used 3/4 cup)
Salt and white pepper
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley (I used 2 tablespoons)
1/3 cup milk (I used 1/2 cup cream)
2 egg yolks
Water
1 tablespoon butter, melted
Cheesecloth
String

I purchased rolls at my grocery store, and six rolls weighed 8 ounces. So this recipe is based on 8 ounces of roll-type bread, although any soft bread will do.

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Melt 3 tablespoons butter in a large skillet. Add bread cubes; sauté until lightly browned. Pour browned bread cubes into a large bowl.

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Melt remaining butter in same skillet. Add onion; sauté until transparent.

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Add sautéed onion to browned bread cubes. Stir in flour, salt, white pepper, nutmeg and parsley. Toss everything in the bowl together.

In a small saucepan, warm milk slightly; beat in egg yolks. Pour milk mixture over bread mixture; blend thoroughly.

I didn’t warm the milk, I just whisked together 1/2 cream and the two egg yolks.

Let stand 20 minutes.

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In a deep pan, bring 2 1/2 quarts salted water to a boil. Brush 1 tablespoon melted butter over a large clean cloth. I actually used a generous tablespoon of softened butter.

Spoon bread mixture onto cloth. Use your hands and the cloth to form mixture into a roll. I used a yardstick so that I didn’t make the log longer than than depth of my pot.

Tie cloth at one end, pushing a long wooden spoon handle under knot.

Hang dumpling from spoon into water; boil 40 minutes. I only boiled the dumpling for 25 minutes, because that’s what I’d written on the recipe.

Remove the dumpling from the water and place on a towel. Cut off the ties and gently remove the cloth so that it doesn’t stick.

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Let cool, then gently slice into 1/2″ slices or thinner.

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This bread is so good I really can’t describe it.

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I served it along side some venison short loin and steamed green beans.

In the end, the original recipe, although I made a few important changes, is much better than the version I tried to recreate from memory. I like the cubes of bread, instead of a smooth texture, plus I love the white pepper and nutmeg in the “dough.” I will be making this again!

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By Published On: March 3rd, 201668 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

68 Comments

  1. Kiki March 3, 2016 at 7:08 AM - Reply

    My first thought when I saw the top picture was that it looked liked Czechoslovakian bread dumplings :-) . We have a very similar recipe here in Southern Germany, only we soak the day old bread rolls in milk, and the end result is not a log but tennis ball sized dumplings.

    • chef mimi March 3, 2016 at 5:35 PM - Reply

      Oh that’s great! Wait, are you kidding, or are you really aware of Czecholoslovakian bread dumplings?!! Are your dumplings moist?

      • Kiki March 4, 2016 at 1:49 AM

        Not kidding! Had those log dumplings in Prague once, they were perfect. Our version depends on how long you soak the bread, I believe, and the number of eggs. I have to admit I’ve never made them myself because I get a great version at my parents’ :-)

      • chef mimi March 4, 2016 at 7:22 AM

        Oh that really is interesting! You should make your family’s recipe for your blog!

    • Cecile March 14, 2016 at 6:51 PM - Reply

      OK Mimi – track down that recipe for us!!

  2. apuginthekitchen March 3, 2016 at 7:26 AM - Reply

    I remember your original recipe Mimi and thought it sounded really good. Love the new one you have done and so glad you found the original recipe. it looks delicious,.

  3. Nadia March 3, 2016 at 7:52 AM - Reply

    Gosh! This sounds very interesting.

    • chef mimi March 3, 2016 at 5:34 PM - Reply

      I know! It’s kind of hard to imagine. I’m glad I cooked it in 25 minutes instead of 40 – I can only imagine the texture becoming rubbery.

  4. heenie March 3, 2016 at 9:46 AM - Reply

    Wow! This is completely new… Love it. Thanks for sharing.

  5. Emma's Little Kitchen March 3, 2016 at 10:02 AM - Reply

    I have never heard of anything like this! So interesting!

    • chef mimi March 3, 2016 at 5:33 PM - Reply

      It is interesting! That’s why it had always stuck in my memory, although I didn’t exactly make it the same way!

  6. Cooking For The Time Challenged March 3, 2016 at 11:35 AM - Reply

    This sounds really good!

  7. bitsandbreadcrumbs March 3, 2016 at 12:07 PM - Reply

    I’ve never heard of this preparation, but it sounds really good. I imagine the texture to be a little like a savory bread pudding. Would that be correct? Love the slices!

    • chef mimi March 3, 2016 at 12:38 PM - Reply

      Yes, I would agree. Dry enough to slice, but yet moist.

  8. Tasty Eats Ronit Penso March 3, 2016 at 12:34 PM - Reply

    This looks amazing! I’ve made something similar when working in a Swiss restaurant. It is so tasty and addictive I’m afraid to try it at home… You’re brave! :D

    • chef mimi March 3, 2016 at 12:37 PM - Reply

      It’s very moist and oddly addictive, for being what it is.

  9. LivingTheQLife March 3, 2016 at 2:22 PM - Reply

    Very interesting, it looks delicious, we’ll have to give it a try!

    • chef mimi March 3, 2016 at 5:32 PM - Reply

      If you seriously do, go with my recipe – less flour, more liquid, and optionally more parsley!

  10. Conor Bofin March 3, 2016 at 2:42 PM - Reply

    What unusual bread Mimi. It looks both strange and enticing. Good post indeed.

    • chef mimi March 3, 2016 at 5:31 PM - Reply

      Similar to individual dumplings, although I guess not, since they’re not made with cubes of bread! I love the slices.

  11. Loretta March 3, 2016 at 2:46 PM - Reply

    What a great recipe, quite unusual. I love the preparation and the procedure that goes into making this bread dumpling.

    • chef mimi March 3, 2016 at 5:30 PM - Reply

      Now you see why I referred to this as “boiled bread” in my original post! It really is!

  12. ladyredspecs March 3, 2016 at 5:20 PM - Reply

    I’ve never seen anything like this Mimi, it sounds quite delicious

  13. Gerlinde de Broekert March 3, 2016 at 7:33 PM - Reply

    As Kiki said in her comment, there are several German version of a similar recipe using day old bread to make dumplings. They are called Semmelknödel ( dumplings made from bread)
    Your recipe looks really good and I like the idea of using bread cubes.

    • chef mimi March 4, 2016 at 7:22 AM - Reply

      This is so interesting! I don’t think I’ve ever come across recipe like that before, or maybe they didn’t seem appealing to me at the time. I do have German cookbooks. Well all I know is that this recipe is great – the bread has a buttery toast flavor, and I love the seasoning in it!

    • Cecile March 14, 2016 at 6:54 PM - Reply

      So many great recipes, as you all know, came from great home cooks not wanting to waste anything. We owe them so much!! ; o )

      • chef mimi March 14, 2016 at 8:04 PM

        Definitely!

  14. Vinny Grette March 3, 2016 at 10:15 PM - Reply

    Nice! It has similar ingredients to a bread stuffing, but cooked in boiling water rather than in the bird. I’m always amazed how similar ingredients cooked different ways yield completely different dishes. I love the presentation.

    • chef mimi March 4, 2016 at 8:32 AM - Reply

      Thank you! I guess it would be similar to a stuffing!

  15. Julie is Hostess At Heart March 3, 2016 at 11:28 PM - Reply

    This recipe looks delicious. It would be a great side dish too!

  16. thecompletebook March 4, 2016 at 12:39 AM - Reply

    I love unusual recipes and this looks great. I will have to chat to the birds to share their bread with them. :-D
    Have a happy day.
    :-) Mandy xo

    • chef mimi March 4, 2016 at 8:33 AM - Reply

      At least this recipe uses fresh bread, so the birds can have the leftovers!

  17. Jenny March 4, 2016 at 8:27 AM - Reply

    I have never made anything like this! It looks intriguing and delicious!

    • chef mimi March 4, 2016 at 8:29 AM - Reply

      It’s very unique but definitely delicious and addictive!

  18. Linda March 4, 2016 at 10:42 AM - Reply

    Interesting! It looks like a roll of stuffing. I love it when I find a lost recipe I’dbeen looking for 😀😀

    • chef mimi March 4, 2016 at 12:13 PM - Reply

      It was exciting! Although I don’t usually lose recipes…

      • Linda March 4, 2016 at 12:38 PM

        I do!! Lol. Or maybe I should say I misplace them more often than I would like 😀😀

  19. anotherfoodieblogger March 4, 2016 at 11:14 AM - Reply

    What a unique recipe, Mimi! Your newest photos of it makes it look so pleasing and delicious. I can see myself pouring a bunch of savory gravy over it.

    • chef mimi March 4, 2016 at 12:14 PM - Reply

      I bet that would be good! And it is like a log of stuffing, although I do like it “boiled.”

  20. Jeff the Chef March 4, 2016 at 9:44 PM - Reply

    This is really interesting. Thanks for posting it!

    • chef mimi March 4, 2016 at 9:45 PM - Reply

      It’s quite unique. Thanks for commenting!

  21. Frank Fariello March 5, 2016 at 7:13 AM - Reply

    I used to enjoy this so much when I was living in Vienna. Didn’t realize it was a Czech dish! The patterns in the loaf are so pretty, aren’t they?

    • chef mimi March 5, 2016 at 7:42 AM - Reply

      Yes, they are! I much prefer the slices that show the cubes of bread also. It sounds like this bread is also German, so obviously Austrian as well…

  22. Cocoa & Lavender March 5, 2016 at 8:10 AM - Reply

    I want to try both version! Oh, the things you can do with this!

    • chef mimi March 5, 2016 at 8:14 AM - Reply

      You think like I do! Sun-dried tomtoes and cheese, diced mushrooms and thyme…

  23. eliotthecat March 5, 2016 at 6:45 PM - Reply

    So glad you found the original although your version looked mighty tasty. This reminds me of a boiled stuffing. Thanks for a new recipe and I am loving all the modifications everyone is suggesting as well.

    • chef mimi March 6, 2016 at 7:28 AM - Reply

      That’s what someone else said and I’d never thought of that. The texture is really fun.

  24. camparigirl March 5, 2016 at 6:57 PM - Reply

    This is so interesting! I have never come across anything of the kind before and it’s very intriguing (although I have to say your made up version looked very attractive too, if not more). My mother has a version with tuna, using the same poaching method, but this is quite unique.

    • chef mimi March 6, 2016 at 7:27 AM - Reply

      Thanks, yes it really is an interesting way to create a bread. I want to do it again but add some fun ingredients like sun-dried tomatoes and herbs…

  25. dishinwithdidi March 6, 2016 at 2:51 PM - Reply

    Mimi I have never seen anything like this. I love your reviews about the before and after. My husband has some “Czech” in him, and I think I will surprise him with this one. Saving and thank you!!

  26. myhomefoodthatsamore March 7, 2016 at 12:44 AM - Reply

    There is something almost ‘holy’ ahout bread – isn’ there. The Food and Agriculture Organization of the United Naations … their motto is Fiat Panis, or ‘let there be bread’. Bread will never go out of fashion however many people succumb to fears of gluten (which are not founded on science unless people really do suffer, poor things, from Crohn’s disease) or to fears of too many carbs. A little common sense please ! yes? And also, good quality flour … for the rest, what’s not to like?

    • chef mimi March 7, 2016 at 7:18 AM - Reply

      I agree with you! And that silly fear of carbs! Millions of healthy Italians are proof that you can eat carbs every day! Thanks for your comment.

  27. myhomefoodthatsamore March 7, 2016 at 12:44 AM - Reply

    Thank you for this recipe … will try as soon as I can.

  28. ChgoJohn March 7, 2016 at 10:36 AM - Reply

    Count me in the group of those who’ve never seen anything like this recipe, Mimi. It does sound very goo, though. I bet you were one happy Chef when you found that long-lost recipe.

    • chef mimi March 7, 2016 at 11:06 AM - Reply

      I was! It was so unique that it’s nice to have the original recipe!

  29. Kiyo Miller March 7, 2016 at 11:12 PM - Reply

    Chef Mimi is this like a bread stuffing? Would it be good pan fried to get the edges a bit crispy then drizzled with gravy? Yum yum! Mahalo!

    • chef mimi March 8, 2016 at 6:35 AM - Reply

      Yes, I guess in a way it’s like turkey stuffing. And it would be good the way you suggest. But I also like the simplicity of the fact that the bread is boiled/poached. It’s not mushy or rubbery. I don’t think anyone would realize it was poached, really. It’s just unique!

  30. Cecile March 14, 2016 at 6:49 PM - Reply

    Hi Mimi – Once again, I’m behind in keeping in touch with my friends like you. I LOVE THIS!! I’ve never heard – or seen – anything like it. Both versions look delicious.
    Don’t you just love it when you find a recipe you thought you’d lost? I found one not too long ago in the recipe files on my computer. It’s one the French Canadian ‘handed-down’ recipes and since I somehow threw them all away several years ago while ‘cleaning out’ – at least I found a few of them, including the one I’m speaking of.
    I hope you’re enjoying the spring weather. I know I certainly have more energy!

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