This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/jejwood on 2023-10-01 16:25:56.

I’ve never had this problem in Germany using German bread, so I can only assume that’s the variable:

I cube my stale bread, mix it with sautéed onions, parsley, a couple of eggs and ~150ml milk, with my seasonings. Form balls, place them in boiling water that I’ve reduced to below a simmer, so no movement, and cook for 20 minutes. They immediately start getting water logged, puff up, and fall apart. I started drying the cubed bread in the oven first, thinking it’s the preservatives in American bread, and this has helped substantially, but still not getting great results, and very inconsistent. Any thoughts? Is this a sign of the bread being too dry, or to wet, in regards to my egg/milk mixture, and/or the advance oven drying of the bread. Danke im Voraus!