Pizza Brötchen, (literally pizza bread rolls) is a German thing. Not traditionally German, obviously. The inspiration appears to be Italian, of course, but these tasty little Brötchen are so far removed from the original incarnation of pizza that we can rightfully call them German.

And here is the filling! Sour cream, mixed with chopped mushrooms, ham, salami, grated cheese, paprika and pizza spice. You can put whatever you want in the mixture, (e.g. other meats, vegies etc.) but the cheese and spices are essential. Looks kinda odd, huh?

Then it is simply a matter of slapping the sour cream mixture onto the halved ciabatta, topping with more grated cheese, and putting it in the oven at 180C for about 15 minutes until hot, bubbling and delicious. A tip! If you have very hard ciabatta bread, freeze it, add the topping and bake whilst still frozen. That will prevent the bread from burning or turning rock hard. I can't say they're the healthiest snack option for kids, but I suppose they'd be ok if you used low fat cheese and sour cream, and put some veggies in there.

4 comments

Ah, looks like a Friday night at home! hehe :D

Your blog has become a favorite hangout :) You come up with some good ideas. These look yummy, but I will have to replace the ciabatta rolls with bolillo rolls.

That looks so good!

How fun to find this recipe. While in Germany and staying with German friends recently we were served pizza brotchen for a family dinner in front of the TV. They were on traditional brotchen, however, but since those are hard to find here, I think I'll try ciabatta rolls as in your recipe. Thanks. Guten Appetit.

Kreative Hexe

Hier findest du Tipps rund um den Haushalt, Koch- und Backrezepte, Bastelideen, Rezepte für den Monsieur Cuisine, u.v.m

Diesen Blog abonnieren

Follow by Email

Hackbrötchen Überbacken / Pizza Brötchen

Link abrufen
Facebook
Twitter
Pinterest
Google+
E-Mail
Andere Apps

1 Pack. Trockenhefe
1 TL Honig
300 g Wasser
1 TL Backschmalz
500 g Mehl Typ 550
1 TL Salz

500 g Gehacktes
1 Zwiebel, in Würfel geschnitten
3 Knoblauchzehen, in kleine Würfel geschnitten
3 Eßl Tomatenmark
1/2 Flasche Salsa

250 g Baccon in Streifen
ca. 100 g Frischkäse
1 Zwiebel
100 g geriebenen Käse
Pizza Kräuter

Ich habe ein Teil der Brötchen abgegrenzt für die Pizzabrötchen variante.

Tipp: Wenn du keine Lust hast die Brötchen selber vorzubereiten, oder es mal schnell gehen

soll, kannst du auch die fertigen Sontags Brötchen aus der Kühlung nehmen.

Die Brötchenteiglinge dann einmal Quer durchschneiden und in deiner Form verteilen

Link abrufen
Facebook
Twitter
Pinterest
Google+
E-Mail
Andere Apps

Beliebte Posts aus diesem Blog

Kartoffelsalat

Dafür brauchst du: 1 kleine Zwiebel1 Ei1 TL Senf1/2 TL Salz1/4 TL Pfeffer3 TL Zucker1 Eßl. Essig300 ml Öl1 Eßl Schnittlauch, kleine geschnitten6 Gewürzgurken6 Scheiben Layonerwurst500 Wasser2 TL Brüheca. 800 g festkochende Kartoffeln

Die Zwiebel in den Mixtopf geben und 8 Sek./Stufe 5 zerkleinern. >Umfüllen, beiseitestellen und den Mixtopf reinigen.

Nun Senf, Salz, Pfeffer, Zucker, Essig und das Ei in den Mixtopf füllen und 3 Min./Stufe 3. Während sich die Zutaten vermengen gießt du vorsichtig und LANGSAM das Öl durch die Becheröffnung. >Achte darauf das du das Öl wirklich LANGSAM hinzufügst, sonst wird die Mayo zu flüssig.< Kurz vor Schluss werden die Zwiebeln durch die Becheröffnung hinzugegeben. >Umfü…

Herzhafte Scones

Dann habe ich hier vielleicht die perfekte schnelle Lösung für dich. Mit nur wenigen Zutaten hast du dir schnell ein paar lecker herzhafte Scones gezaubert.

Zubereitungszeit : 10 Min.

Menge : ca. 20 Stück

Du brauchst für die Käse-Scones:

300 g Mehl2 TL Backpulver1 TL Salz1 Becher Schmand, (hier kannst du auch Ceme fraiche oder Frischkäse verwenden)100 g gerieben Käse Zum bestreichen: 1 Eigelb mit 1 Eßl Milch verquirlen.

Backofen vorheizen 200°C Umluft.

Alle Zutaten in eine Schüssel mit dem Mixer vermengen. >Oder alle Zutaten in die Betty geben und 2x 10 Sek / Stufe 6<

Den Teig auf einer bemehlten Arbeitsfläche kurz durchkneten. Eine Rolle Formen und kleine Stücke abschneiden. So das ungefähr jedes Brötchen ca. 35 g wiegt. Die Scones zu einer Kugel formen und auf ein mit Backpapi…

Angebrantes im Kochtopf oder im Monsieur Cuisine

Oh NEIN !! Es ist Passiert . Es ist im Topf angebrannt.

Das heißt den Topf schrubben oder wegschmeißen.

Aber bevor ihr den Topf wie Wild schrubbt oder sogar wegschmeißt. Habe ich eine Methode für euch die vielleicht helfen kann.

Es ist total einfach und man braucht keine Kraft dazu. Nur 5 Minuten Zeit😉

1 Päckchen Backpulver1 Schluck Cola So funktioniert es :

Kommentare

Falls dir etwas nicht gefällt darfst du das natürlich auch Kommentieren, allerdings bitte ich dich dann Sachlich und Höfflich zu bleiben.

Brötchen pizza

Unsere Lieferzeiten sind von 11-23 Uhr. Bitte Lieferzeiten beachten, wenn Sie vorbestellen möchten.

Home
Online bestellen
Liefergebiete
Unsere Karte
Stellenangebote
Impressum
Saal mieten in Schleswig
Änderungen und Irrtümer vorbehalten

Täglich von 11:00 Uhr bis 23:00 Uhr GEÖFFNET

Pizzabrötchen

34. Pizza Brötchen mit Käse

12 stück gefüllt mit Gouda-Käse

34. Pizza Brötchen mit Käse

Gluteinhaltiges Getreide (Weizen), Eier, Farbstoffe, Milch, Laktose

34a. Pizza Brötchen mit Salami

12 stück gefüllt mit Salami und Gouda-Käse

34a. Pizza Brötchen mit Salami

Gluteinhaltiges Getreide (Weizen), Eier, Farbstoffe, Milch, Laktose, Farbstoffe, Konservierungsstoffe und Antioxidationsmittel

34b. Pizza Brötchen mit Schinken

12 stück gefüllt mit Hinterschinken und Gouda-Käse

34b. Pizza Brötchen mit Schinken

Gluteinhaltiges Getreide (Weizen), Eier, Farbstoffe, Milch, Laktose, Konservierungsstoffe, Antioxidationsmittel, Geschmacksverstärker

34c. Pizza Brötchen mit Thunfisch

12 stück gefüllt mit Thunfisch und Gouda-Käse

34c. Pizza Brötchen mit Thunfisch

Gluteinhaltiges Getreide (Weizen), Eier, Farbstoffe, Milch, Laktose, Fisch

34d. Pizza Brötchen mit Hackfleisch

12 stück gefüllt mit Hackfleisch und Gouda-Käse

34e. Pizza Brötchen mit Gyros

12 stück gefüllt mit Gyros und Gouda-Käse

34e. Pizza Brötchen mit Gyros

Gluteinhaltiges Getreide (Weizen), Eier, Farbstoffe, Milch, Laktose, Sellerie und Geschmacksverstärker

Probieren Sie all unsere Pizzen mit Käserand.

Brötchen pizza

No translations were found in the PONS Dictionary.

Would you like to translate a full sentence? Use our text translation.

Are you missing a word, phrase or translation?

Submit a new entry.

No usage examples were found in the PONS Dictionary.

New in the

PONS Online Dictionary

Hundreds of millions of

from the Internet!

Cooperation with

Discover over 1.3 million new entries in our English-French and English-Spanish Dictionaries.

Vocabulary collection

Online dictionary

PONS on Facebook

Links to further information

My favourites

You can suggest improvements to this PONS entry here:

Vocabulary trainer

How can I copy translations to the vocabulary trainer?

Collect the vocabulary that you want to remember while using the dictionary. The items that you have collected will be displayed under "Vocabulary List".
If you want to copy vocabulary items to the vocabulary trainer, click on "Import" in the vocabulary list.

Please note that the vocabulary items in this list are only available in this browser. Once you have copied them to the vocabulary trainer, they are available from everywhere.

New in the online dictionary - hundreds of millions of translated examples from the internet!

Unique: The editorially approved PONS Online Dictionary with text translation tool now includes a database with hundreds of millions of real translations from the Internet. See how foreign-language expressions are used in real life. Real language usage will help your translations to gain in accuracy and idiomaticity!

How do I find the new sentence examples?

Enter a word (“newspaper”), a word combination (“exciting trip”) or a phrase (“with all good wishes”) into the search box. The search engine displays hits in the dictionary entries plus translation examples, which contain the exact or a similar word or phrase.

This new feature displays references to sentence pairs from translated texts, which we have found for you on the Internet, directly within many of our PONS dictionary entries.

A click on the tab “Usage Examples” displays a full inventory of translations to all of the senses of the headword. Usage examples present in the PONS Dictionary will be displayed first.

image/svg+xml

These are then followed by relevant examples from the Internet.

Examples from the Internet (not verified by PONS Editors)

What are the advantages?

The PONS Dictionary delivers the reliability of a dictionary which has been editorially reviewed and expanded over the course of decades. In addition, the Dictionary is now supplemented with millions of real-life translation examples from external sources. So, now you can see how a concept is translated in specific contexts. You can find the answers to questions like “Can you really say … in German?” And so, you will produce more stylistically sophisticated translations.

Where do the “Examples from the Internet” come from?

The “Examples from the Internet” do, in fact, come from the Internet. We are able to identify trustworthy translations with the aid of automated processes. The main sources we used are professionally translated company, and academic, websites. In addition, we have included websites of international organizations such as the European Union. Because of the overwhelming data volume, it has not been possible to carry out a manual editorial check on all of these documents. So, we logically cannot guarantee the quality of each and every translation. This is why they are marked “not verified by PONS editors”.

What are our future plans?

We are working on continually optimizing the quality of our usage examples by improving their relevance as well as the translations. In addition, we have begun to apply this technology to further languages in order to build up usage-example databases for other language pairs. We also aim to integrate these usage examples into our mobile applications (mobile website, apps) as quickly as possible.

How to Make Brotchen: German Hard Rolls

18 hrs 55 mins
Prep: 18 hrs 30 mins,
Cook: 25 mins
Yield: 40 Servings

"Kipfen - wecken - semmel - weggli - schrippe - feierabend brotchen - rundstuck" - these are all German words for the very common small, white round roll that you see in breakfast bread baskets in Germany and Austria. A lean dough and steam in the oven help create the special taste of the crisp roll, and an overnight sponge gives these rolls a deeper dimension.

If you are serving a brunch, these rolls can easily be ready in time. And you can always freeze them and re-crisp in the oven just before serving.

Brötchen pizza

Extra Value Meal

All Day Breakfast

Buy 1 Get 1 Free

Commitment to Quality

Our Food Philosophy

Our Food Experts

See Our Current Deals

Check Out The App

Breakfast at McDonald’s

$1 Any Size Soft Drinks

McCafé® Peppermint Mocha is back

The McRib® is back

Breakfast from McDonald’s Catering

Buy One Menu Item, Get One for $1

$3 Daily Breakfast Deals

$2 Daily Breakfast Deals

NEW Buttermilk Crispy Tenders

NEW Fresh Beef Burgers

NEW Mobile Ordering

See What’s Trending Now

NUTRITION CALCULATOR

<><><><>Calories: <>
<><><><>Total Fat: <>
<><><><>Total Carbs: <>
<><><><>Protein: <>

Calories From Fat: <><><><><>
Saturated Fat: <><><><><>
Trans Fat: <><><><><>
Cholesterol: <><><><><>

Sodium: <><><><><>
Dietary Fiber: <><><><><>
Sugars: <><><><><>

Vitamin A: <><><><><>
Vitamin C: <><><><><>
Calcium: <><><><><>
Iron: <><><><><>

Calories From Fat: <><><><><>
Saturated Fat: <><><><><>
Trans Fat: <><><><><>
Cholesterol: <><><><><>
Sodium: <><><><><>

Dietary Fiber: <><><><><>
Sugars: <><><><><>
Vitamin A: <><><><><>
Vitamin C: <><><><><>
Calcium: <><><><><>
Iron: <><><><><>

Select from the categories below

Select an item below to calculate nutrition

Important Note:

At McDonald's, we take great care to serve quality, great-tasting menu items to our customers each and every time they visit our restaurants. We understand that each of our customers has individual needs and considerations when choosing a place to eat or drink outside their home, especially those customers with food allergies. As part of our commitment to you, we provide the most current ingredient information available from our food suppliers for the eight most common allergens as identified by the U.S. Food and Drug Administration (eggs, dairy, wheat, soy, peanuts, tree nuts, fish and shellfish), so that our guests with food allergies can make informed food selections. However, we also want you to know that despite taking precautions, normal kitchen operations may involve some shared cooking and preparation areas, equipment and utensils, and the possibility exists for your food items to come in contact with other food products, including allergens. We encourage our customers with food allergies or special dietary needs to visit www.mcdonalds.com for ingredient information, and to consult their doctor for questions regarding their diet. Due to the individualized nature of food allergies and food sensitivities, customers' physicians may be best positioned to make recommendations for customers with food allergies and special dietary needs. If you have questions about our food, please reach out to us directly at mcdonalds.com/contact or 1- 800-244-6227.

Nutrient contributions from individual components may not equal the total due to federal rounding regulations. Percent Daily Values (DV) and RDIs are based on unrounded values.

The nutrition information on this website is derived from testing conducted in accredited laboratories, published resources, or from information provided from McDonald's suppliers. The nutrition information is based on standard product formulations and serving sizes (including ice for beverages). All nutrition information is based on average values for ingredients from McDonald's suppliers throughout the U.S. and is rounded to meet current U.S. FDA NLEA guidelines. Variation in serving sizes, preparation techniques, product testing and sources of supply, as well as regional and seasonal differences may affect the nutrition values for each product. In addition, product formulations change periodically. You should expect some variation in the nutrient content of the products purchased in our restaurants. Beverage sizes may vary in your market. McDonald’s USA does not certify or claim any of its US menu items as Halal, Kosher or meeting any other religious requirements. We do not promote any of our US menu items as vegetarian, vegan or gluten-free. The natural flavors that we use are derived from animal, plant, dairy or honey sources. Our fried menu items are cooked in a vegetable oil blend with citric acid added as a processing aid and dimethylpolysiloxane to reduce oil splatter when cooking. We are no longer adding TBHQ to our restaurant cooking oil, but as we transition to our new oil supply, some restaurants may have trace amounts of TBHQ in their cooking oil for a period of time. This information is correct as of February 2017, unless stated otherwise.

Are you sure you want to

Are you sure you want to delete all of your items?

Closing the Nutrition Calculator will delete all of your items.

Are you sure you want to leave?

Delete some items to add more items

JOIN OUR EMAIL LIST

Update Your Profile

JOIN OUR EMAIL LIST

Update Your Profile

Careers

Community

Contact Us

Get the McDonald's App

Leaving McDonald's Web Site

You are leaving the McDonald's Corporation web site for a site that is controlled by a third party, not affiliated with McDonald's. The content and policies, including the privacy policy, on the site you are entering may vary from McDonald's viewpoints and policies. Please be sure to review the policies of every site you visit. McDonald's is not responsible for the opinions, policies, statements or practices of any other companies, such as those that may be expressed in the web site you are entering.

Mein LowCarb-Blog

Modifizierte und erprobte Rezepte und Anregungen um den Speiseplan von Low-Carblern und Atkinsianern aufzupeppen. Dazu die ein oder andere Abnehmerfahrung oder einfach was aus unserem kohlenhydratreduziertem Leben.

Mittwoch, 1. Juni 2011

Brötchen aus Quark-Öl-Teig (Basisrezept)

Dies ist ein Basis-Rezept - man kann es also auch für Pizza und ähnliches benutzen - unter Verwendung von Süßstoff auch für süßes Gebäck.

250g Sahnequark (40%)

4 EL Sahne-Wasser-Gemisch

8 EL Öl (Vorschlag: Rapsöl)

200g Gluten (Weizenkleber)

100g Sojamehl vollfett

80g fein gemahlene Mandeln

1 Pck. Backpulver (oder Natron)

1 geh. TL Johannisbrotkernmehl (nicht zwingend notwendig)

Für Brötchen dann zu einer Rolle formen und Teilstücke abschneiden. Etwas in Form bringen und auf ein mit Backpapier ausgelegtes Blech legen. In den vorgeheizten Backofen bei 200°C (Umluft) ca. 20 Min. backen.

Für Pizzaboden ausrollen - nach Geschmack belegen - dann in den vorgeheizten Backofen bei 250°C ca. 25-40 Min. (je nach Belag) backen. (bei längerer Backzeit evtl. Hitze verringern)

(und meinen verwendeten Basis-Zutaten) auf 100g:

1 Kommentar:

hört sich echt toll an , ich bin immer noch auf der suche nach Brötchen mit wenig Kohlenhydraten ;-) werde ich am Wochenende mal ausprobieren , und jetzt stöbere ich fleißig weiter auf Deinem tollen Blog ;-)

Do I cook pizza toppings ahead of time?

I've lurked for a while and I'm finally posting

I have pizza dough rising right now. I wanted to put green pepper, onion, and fresh mushrooms on top. Do you saute your toppings before putting it on the pizza? My main concern was the mushrooms.

Log in or register to post comments
Printer-friendly version

Hi, You can add them fresh or sauted. I like mine fresh! I think most pizza makers prefer their toppings fresh! The mushrooms are also very nice lightly sauted before adding to the toppings and I think the flavor comes through very different than raw. I have tried them both ways so I would say it's just a matter of personal taste!

the answer depends on the oven temp you arre using. If you are using a typical home oven, fresh or suted is fine. I like to saute the mushrooms because I use a hotter oven than your typical home oven pizza. They don't char as much when they have been sauted first. Large herbs like basil need to be embedded in cheese or sauce if you are using a hot oven as well. NYC brick oven pizza adds the basil after the pizza is removed from the oven ( after 2 minutes ) and the basil is cooked by the pizza. If it was added before the pizza was placed in the 800F+ oven, the basil would be charred before pizza is cooked.

I agree. Fresh or cooked is fair game. I like cooking my onions into a caramleized mess (they taste so good), but I just thinly slice mushrooms, peppers, so they cook nicely. I made a pizza (on my blog http://tinyurl.com/l62whd) a few days back and used fresh mushroom and peppers! Delicious indeed.

I make pizza alot and some toppings get cooked and some don't but as far as a hard and fast rule, you do what you want to them noone is going to get mad.

thank you! I decided to lightly saute the mushrooms. I thinly sliced the green pepper and onion and used raw. It turned out great.

I'm still trying to find a good dough recipe though. It was a little to doughy for me.

i had used several recipes off the internet for pizza dough and it was never quite right. as it turns out superior pizza is in the dough, not the sauce. i bought a CD off the internet from a lady that used to be a lead researcher for a national chain and now i have been told recently that my pizza was possibly the best this person had ever had. look for "secrets from inside the pizzaria" from beverly collins, you will not regret it!!

Peter Reinhart wrote an excellent book on pizza called American Pie. We have finally foound our 2 favorite doughs. I now make them in double batches and freeze the balls til needed. Check the library or browse here for his dough recipes. But looking at the book will help decide what type of dough you want to try, thin, reg, thick etc.

Oh, and I saute my veggies. Just to keep the water down on the top. But if you slice thin enough that isn't a problem. Maybe I just like them carmelized.

Hi Janij, After buying American Pie a few years back, all of my pizza is made with PR's recipes. Curious what two doughs you settled on for your favorites.

We like thin crust. So the Roman is a hands down winner. But the kids like it not as crunchy so that is where the Neo-Neapolitan comes in. I also like the Neo in the WFO. Since it is a little thicker it gives you more workability in the super heat. I tried the Pizza American to replicate something we had at a restaurant, a thick pita type, but I thought it was a little sweet.

Which one do you guys like?

Whether you add your pizza toppings fresh (raw) or cooked (or partially cooked) depends largely on what the toppings are. You wouldn't top a pizza with "fresh" (raw) ground pork, ground beef, or similar food products. Cooked meats, fresh vegetables, and other items that you might typically consume in their raw state should work fine as fresh toppings.

As was mentioned, cooking first yields different flavors. Onions are the best example. However, there is another issue here . oven temps and time to cook. While VERY high temps are essential for really good Neopolitan pizza crust they often leave the toppings very under cooked and tasting raw. It is one thing for the crust to sit on a 600+ degree hearth and rise and char perfectly, it is another for veggies to sit in 600 degree air for a few minutes and cook much at all.

I'm in agreement with those above - it's primarily a matter of taste when it comes to vegetables. In his "Bread," Hamelman recommends a short saute for vegetables topping focaccia so that they don't scorch during the bake. But then some go for the grilled/scorched flavor.

I've found tomatoes to be an interesting topping for pizzas. When I get Roma or San Marzano type tomatoes, I found that blotting them on a paper towel before cooking helps keep the pie from getting soggy. Cherry tomatoes benefit from a short roasting, 8-10 minutes, and cooling before you dress your pie.

A lot of good info in posts above. I would like to add one other thought depending on how much topping you use and their moisture content. Toppings like mushrooms, green peppers, onions, can have a huge moisture content. If you use too much and the toppings are moisture ridden you could end up with a very soggy pizza.

Hope this helps.

User login

Navigation

Recent Forum Posts

Bread Books

Also on TFL

Follow The Fresh Loaf on:

All original site content copyright 2017 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.

Brotchen -Traditional German Bread Rolls

Recipe by Um Safia

people discussing

Top Review by

people discussing

Brotchen -Traditional German Bread Rolls

YIELD:

Ingredients Nutrition

25 g active dry yeast
10 g white sugar
590 ml warm water (110 degrees F)
25 g shortening
10 g salt
875 g all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
30 ml cold milk

Directions

In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl.
Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

Join the Conversation

all
reviews
tweaks
q & a

Attach Photo

Would you like to attach a photo to your submission?

Browse
Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

Yes, report it.
Oops! Cancel!

You must be logged in to interact with the activity feed.

Log in now
Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (1686 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 149 Calories from Fat 13 9% Total Fat 1.5 g 2% Saturated Fat 0.4 g 1% Cholesterol 0.2 mg 0% Sodium 173.2 mg 7% Total Carbohydrate 28.4 g 9% Dietary Fiber 1.3 g 5% Sugars 0.1 g 0% Protein 4.8 g 9%

Brötchen pizza

Nutrition Guidelines are different for each country

Welcome Back! New recipes added every day.

Login with Facebook or Google+ to discover and save your favourite recipes.

Sign up to save recipes, create shopping lists & plan meals

Sign up with Facebook or Google+ to discover and save your favourite recipes.

or Sign up with your email address.

prep: 5 min
cook: 2 hr 30 min
total: 2 hr 35 min

Ingredients

3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

Taste Profile

Servings Per Recipe: 17
Amount Per Serving

Calories: 0 % Daily Value *
Total Fat: 0 g 0%
Saturated Fat: 0 g 0%
Trans Fat: 0 g %
Cholesterol: 0 mg 0%
Sodium: 0 mg 0%
Calcium: 0 mg 0%
Potassium: 0 mg 0%
Magnesium: 0 mg 0%
Iron: 0 mg 0%
Zinc: 0 mg 0%
Total Carbohydrate: 0 g %
Dietary Fiber: 0 g 0%
Sugar: 0 g
Protein: g

Vitamin A 0%
Vitamin C 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

to save all of your favorite online recipes!

Add all ingredients or a few that you'd like to add to your shopping list:

четверг, 14 декабря 2017 г.

brötchen_pizza

You Might Also Like

4 comments

Kreative Hexe

Diesen Blog abonnieren

Follow by Email

Hackbrötchen Überbacken / Pizza Brötchen

Beliebte Posts aus diesem Blog

Kartoffelsalat

Herzhafte Scones

Angebrantes im Kochtopf oder im Monsieur Cuisine

Kommentare

Brötchen pizza

Pizzabrötchen

34. Pizza Brötchen mit Käse

34. Pizza Brötchen mit Käse

34a. Pizza Brötchen mit Salami

34a. Pizza Brötchen mit Salami

34b. Pizza Brötchen mit Schinken

34b. Pizza Brötchen mit Schinken

34c. Pizza Brötchen mit Thunfisch

34c. Pizza Brötchen mit Thunfisch

34d. Pizza Brötchen mit Hackfleisch

34e. Pizza Brötchen mit Gyros

34e. Pizza Brötchen mit Gyros

Brötchen pizza

New in the

Cooperation with

Vocabulary collection

Online dictionary

PONS on Facebook

Links to further information

My favourites

Vocabulary trainer

New in the online dictionary - hundreds of millions of translated examples from the internet!

How do I find the new sentence examples?

Examples from the Internet (not verified by PONS Editors)

What are the advantages?

Where do the “Examples from the Internet” come from?

What are our future plans?

How to Make Brotchen: German Hard Rolls

Brötchen pizza

NUTRITION CALCULATOR

Select from the categories below

Select an item below to calculate nutrition

Important Note:

Are you sure you want to

Are you sure you want to delete all of your items?

Closing the Nutrition Calculator will delete all of your items.

Delete some items to add more items

JOIN OUR EMAIL LIST

Update Your Profile

JOIN OUR EMAIL LIST

Update Your Profile

Careers

Community

Contact Us

Leaving McDonald's Web Site

Mein LowCarb-Blog

Mittwoch, 1. Juni 2011

Brötchen aus Quark-Öl-Teig (Basisrezept)

1 Kommentar:

Do I cook pizza toppings ahead of time?

Do I cook pizza toppings ahead of time?

User login

Navigation

Recent Forum Posts

Bread Books

Also on TFL

Follow The Fresh Loaf on:

Brotchen -Traditional German Bread Rolls

Recipe by Um Safia

people discussing

Top Review by

Top Review by

people discussing

Brotchen -Traditional German Bread Rolls

YIELD:

Ingredients Nutrition

четверг, 14 декабря 2017 г.