Brotchen Bread

Since I am making German foods, I had to make some bread. I will admit this is one of my favorite German foods I've made this year. I love bread so of course it is one of my favorite dishes. I will probably make these again at Thanksgiving. They taste like a roll that is served at a nice restaurant. Also, I wanted to give you a list of other German foods I have made:

Black Forest Cherry Torte

German Apple Pancakes

Pretzel buns with Bratwurst

Sauerbraten

Apple Strudel

German Red Cabbage
German Honey Cookies
German Potato Salad 
Jaegerschnitzel
Rindsouladen
Spaetzle

Brotchen Bread (German Bread)

1 ( .25 oz.) package of active dry yeast package
1 tsp sugar
1 cup warm water
3 cups of all purpose flour
1 tsp salt
1 tsp olive oil

1 egg white
1 tsp sea salt

Directions:

1. Line a cookie sheet with parchment paper. Set aside.
2. In a cup, combine the yeast with the water and sugar. Set aside to rest for 15 minutes. 
3. In a large mixer, add 2 1/2 cups of flour, salt and oil.
4. Add the yeast mixture with the flour. 
5. Knead for 8 minutes or until the dough is smooth.
6. Cover with plastic wrap which had been sprayed with nonstick cooking spray.
7. Allow to rest for 30 minutes or until doubled in size. 
8. Punch down the dough and divide into 12 sections.
9. Shape the dough into oval shapes. 
10. Place the dough onto the lined cookie sheet about 3 inches apart. 
11. Allow the rolls to rise for 30 minutes.
12. Preheat oven to 450 degrees F.
13. Gently make a horizontal cut on the top of each roll.
14. Gently brush with the egg white and sprinkle with some sea salt.
15. Bake the rolls for 15 minutes or until golden brown. 

Recipe adapted from Food.com.

One year ago....................................I made Pork Chops in a mushroom sauce. 
Two years ago..................................I made German Potato Salad.
Three years ago................................I made Plum Cake.
Four years ago.................................I made German Red Cabbage.

Did you already know.............................
-Brotchen translates to bun.
-German breads tend to be dense like pumpernickel and Volkornbort.
-Many German breads are made from rye, spelt, millet, and wheat.