Janet Bostwick wrote:
> On Thu, 24 Jan 2013 22:22:51 +0100, Michael Kuettner
> > wrote:

<snip>
>> There's a difference between cubed rolls (Semmelwürfel or Knödelbrot)
>> used for stuffing and Semmelbrösel (grint Semmeln) for panade.
>
> My mother didn't cube them. She soaked them in milk and then squeezed
> the milk out by hand. The results were used for stuffing. I didn't
> have cubed stuffing until I moved away from home and no longer had
> access to semmel.
> Janet US
>
Then she left out an important step.
The rolls (or bread) goes stale. Then it's cubed. Then dried in the oven.
Then it's stored until needed. It also gets a different texture.
When needed, the cubes are soaked in milk or water. Then squeezed out.

Cheers,

Michael Kuettner