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Saturday, September 18, 2010. Bread Dumplings - Semmelknödel. 10 slices of bread toasted or stale. Warm milk 350 mL. Fresh parsley, minced 2 tablespoons. Salt and pepper to season. Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to rest for about 30 minutes. Serve these dumplings as a side with a roast and brown gravy. Monday, August 2, 2010. 4 cups white flour.

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Many Kitchens

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Saturday, September 18, 2010. Bread Dumplings - Semmelknödel. 10 slices of bread toasted or stale. Warm milk 350 mL. Fresh parsley, minced 2 tablespoons. Salt and pepper to season. Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to rest for about 30 minutes. Serve these dumplings as a side with a roast and brown gravy. Monday, August 2, 2010. 4 cups white flour.

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This web page manykitchens.blogspot.com states the following, "Saturday, September 18, 2010." We saw that the webpage said " 10 slices of bread toasted or stale." It also said " Fresh parsley, minced 2 tablespoons. Salt and pepper to season. Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to rest for about 30 minutes. Serve these dumplings as a side with a roast and brown gravy. Monday, August 2, 2010."

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