PIZZA BROTCHEN
Our German host daughter is a lovely girl. Her parents sent this recipe to me along with several others when I felt she might be craving some foods from home. The entire family loves these. The best way I can describe them is like a baked pizza hush puppy. Just fabulous! I have included both the metric and US measurements (or as close as I could figure them from the metric- I actually weigh my flour for the grams). You may need to adjust to your taste.
Provided by NancyAnne
Categories Breads
Time 30m
Yield 15 Biscuits, 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450F, or 200c. Grease a large baking sheet with sides.
- Mix together well the flour and baking powder. Add the cheese, bacon, and onions to the flour mixture. Stir well to combine.
- In a separate bowl, combine well the quark, oil and milk. Add to the flour mixture and stir until thoroughly combined. You might as well use your hands, because they will get involved in the next step, anyhow. :-).
- Roll the mixture into 15 balls. Place balls onto the prepared sheet.
- Bake 20 minutes. Eat when hot or warm.
Nutrition Facts : Calories 153.1, Fat 7.3, SaturatedFat 2.3, Cholesterol 12.6, Sodium 224.6, Carbohydrate 15.5, Fiber 0.5, Sugar 0.1, Protein 5.9
BROTCHEN
When we lived in Germany several years ago, I became hooked on Brotchen, fresh from the Bakkerie. I have been searching for a recipe that duplicates that crisp-on-the-outside, melt-in-your-mouth middle ever since. I haven't tried this one, yet, but it certainly reads like it will fill the bill! Those of you who have never experienced Brotchen, keep in mind that it is best eaten soon after baking. Within several hours, it becomes very dry and hard. But when fresh, it is magnificent! Prep time is an estimate.
Provided by Panakanic
Categories Breads
Time 3h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 130.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 0.1, Sodium 204.8, Carbohydrate 24.7, Fiber 1, Sugar 0.7, Protein 4.1
BROTCHEN (GERMAN ROLLS)
If you like rolls with a tough crust, this is your roll. These are exactly like the rolls I ate when I lived in Germany. My brother found this recipe and had me test it out. Turns out really yummy.
Provided by L. Duch
Categories Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 103.6, Fat 0.7, SaturatedFat 0.1, Sodium 199.9, Carbohydrate 20.6, Fiber 0.9, Sugar 0.4, Protein 3.3
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
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