Bread Machine Broetchen Recipes

BREAD MACHINE BROETCHEN

Steps:

• Place first six ingredients in bread machine pan in the order listed. Place pan in bread machine and set to the "dough" setting. Let 'er run!
• When dough setting is complete, sprinkle the ½ Cup (approximately- you may need more or less depending on the humidity of your kitchen) bread flour on a clean surface and dump the dough out onto it. Knead for 10-12 strokes. Form the dough into 10 oblong rolls of equal size, then turn them so that they are dusted with flour on all sides. Let them rest right there on the floured surface for 10 minutes. (They've been through a lot and are tired!).
• Transfer the rolls onto a greased baking sheet. Cover with a clean cloth and let rise in a warm place until about double in size, about 35 minutes.
• Position a rack in your oven about 6-7 inches from the top of the oven. Put another rack in the bottom third of the oven. Heat the oven to 450F (230C).
• While the oven is heating make a shallow slit in the top of the broetchen with a sharp knife, if you wish. Brush them gently with the beaten egg white.
• Place the ice in a small oven-safe pan (like a pie plate). Place the pan of ice on the bottom oven rack and the broetchen on the top rack. The ice will create a steam in the oven that, combined with the egg wash, will give the broetchen that soft yet firm crust it is so famous for.
• Bake 12-15 minutes, or until the broetchen is golden brown.

GERMAN BROTCHEN ROLLS

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.

BEST BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

BROTCHEN -TRADITIONAL GERMAN BREAD ROLLS

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.

BROTCHEN (GERMAN ROLLS)

Steps:

• Preheat oven to 450°F.
• Pour 2 1/2 cups flour into a large bowl and form a well in the center.
• In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
• Pour yeast mixture into the well but do not mix with the flour at this time.
• Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
• Add remaining water and oil and beat until mixed. Add SALT.
• Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
• Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
• Punch down and divide dough into 12 parts.
• Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
• Cover and let rise until double in size.
• Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
• Bake for 15-20 minutes or until golden brown.
• The time is an estimate, depending on how fast your dough rises.