If there is one thing that I miss about Germany, it's the fresh little Brotchen breads from the bakery (no American breads even come close). We finally found a recipe that's just like the real thing. We were really impressed with the outcome and had the delicious traditional fare for dinner, complete with gouda cheese, mortadela, liverwurst, and various other meats and spreads. The trick to making this recipe more authentic is cutting a slice down the middle of the dough and then brushing the milk and egg white mixture on top. Here is the recipe we followed.
No comments:
Post a Comment