Homemade German Brotchen Breads


  • 2 tablespoons of dry yeast
  • 1 tablespoon of sugar
  • 20,28 oz of warm water
  • 2 spoonful butter
  • 2 teaspoons of salt
  • 2,09 lb flour
  • 3 egg whites, whisked
  • 1 egg white (for brushing)
  • 2 tablespoons of cold milk

Mix yeast, sugar and warm water in a mixing bowl. Set aside for about 10-25 minutes until the yeast activates.

Mix the butter, salt and 1,1 lb flour.

Beat the egg whites until they turn white and fold into the mixture.

Slowly add the remaining flour to the dough and mix until you get a smooth consistency.

Grease a bowl and put the dough in it, leave it to ferment.

After 1 hour, shape the dough and make a second fermentation for about 45 minutes.

Preheat the oven at 428 degrees. Divide the dough into 24 equal parts on a floured surface, form small loaves, arrange them on the baking tray and let them rest for 10 minutes.

Whisk egg whites and milk in a bowl. Spread it on the bread and bake the bread in the oven for about 20 minutes until golden brown.

After cooling, you can slice and eat.

ENJOY YOUR MEAL



 

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