Recipe#11372

Title: Brotchen

Message-ID: <37272526.B8645CA5@unibw-muenchen.de> 
 Date: Wed, 28 Apr 1999 17:11:34 +0200 
 From: Tanja Stimpel Tanja.Stimpel@unibw-muenchen.de 
 Newsgroups: rec.food.baking 
 Subject: Brochen 

500 g wheat flour
 2 tsp salt
 1 tsp sugar
 1 tsp butter
 1 tsp lecithin powder
 25 g fresh yeast
 300 ml water at 40 degrees centigrade
 Mix flour, salt, sugar and lecithin in a bowl, add butter. Dissolve
 the yeast in a bit of the water and the add to the flour. Knead to
 a dough with the rest of the water. Form the dough into a ball and
 let it sit in the covered bowl at 20 to 25 degrees centigrade for
 20 minutes.  Divide the dough into 12 parts and, on a floured
 surface, form balls.  Put the Brotchen on a baking sheet lined with
 paper, brush with water and sprinkle with poppy or sesame seed, if
 you like. Cover with a cloth and let sit for another 40 minutes.
 Preheat the oven to 250 degrees centigrade and put a flat bowl with
 boiling water on the bottom of the oven. Bake the Brotchen for
 about 25 minutes.