Anyone have any recipes for Brotchen?

Question

I'm looking for recipes for Brotchen. I've found and tried a few but it's just not the same. If anyone has any suggestions please let me know!!!

Answer 1

INGREDIENTS

* 2 tablespoons active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons shortening
* 2 teaspoons salt
* 7 cups all-purpose flour
* 3 egg whites, stiffly beaten
* 1 egg white (for egg wash)
* 2 tablespoons cold milk

DIRECTIONS

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
2. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
4. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
5. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
6. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Answer 2

although I havent tried either of them allrecipes.com has 2 recipes for brotchen. just goto the site and type brotchen in the search.

Answer 3

brotchen just means small bread in german so any bread recipe should work out fine, just divide equally and bake as the recipe says

Answer 4

Brotchen

Ingredients
2 packets active dry yeast
2 1/2 cups warm water (105-115 degrees)
2 tablespoons vegetable shortening
1 tablespoon sugar
2 teaspoons salt
6-7 cups unbleached all-purpose flour, divided
3 egg whites, stiffly beaten
1 egg white, beaten with
1 tablespoon cold milk
poppy seeds or caraway seeds or sesame seeds (optional)
coarse salt (optional)
1 cup ice cubes

Not the one? See other Brotchen Recipes
For Large Groups Rolls/Biscuits
German Rolls/Biscuits
Low Fat Rolls/Biscuits
Dissolve yeast in water, in large mixer bowl.
Using dough hook, blend in shortening, sugar, salt and 3 cups of flour, and beat vigorously for 2 minutes.
Fold in 3 stiffly beaten egg whites.
Gradually blend in remaining flour, 1/4 cup at a time, until dough forms a ball and pulls away from the sides of the bowl.
Turn dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed to form a smooth, elastic dough, with surface blisters beginning to develop.
Place into a large warm, oiled bowl, turn to oil all sides of dough.
Cover with clean tea towel and let rise 1 hour or until doubled in size.
Turn onto lightly oiled surface.
Divide into 24 equal pieces and shape into 3-1/2 inch ovals.
Place on greased baking sheet and flatten slightly.
Cover with clean towel and let rise about 45 minutes.
About 15 minutes before end of rising time, turn rolls over.
Preheat oven to 425 degrees and put an empty shallow pan on the lower shelf.
Lightly brush brotchen with a mix 1 egg white beaten with milk, and sprinkle with seeds or salt.
Put ice cubes in the hot pan in lower oven and immediately set pan of brotchen in oven.
Bake 15-20 minutes or until golden.
Internal roll temperature should be 190 degrees.
Transfer to cooling racks.
If your oven won't hold this number of rolls, shape 1/2 the rolls and let rise, and halfway through the rising time, shape the rest of the dough.
Bake in two batches

Answer 5

It's probably your oven... not sure what kind they use in Germany... but there are many types of bread that are difficult/impossible to make at home.

Good luck! mmm.... brotchen.....