GERMAN BROTCHEN

The German brotchen is a hot milk bread that kneads together yielding a smoothly elastic dough. This makes great rolls and buns. The best is to eat it warm with your favorite cheese or jam. I have searched online for other brotchen recipes. An internet search did not turn up a brotchen recipe for awhile but now several are available. However, none are identical to the one I got on that wonderful trip to Germany in the 80’s from a nice German lady.  The US Army officer husband helped convert metric measures to English.  This has to be the best travel souvenir I have ever returned home with!
Here I share my recipe for you to enjoy: 
GERMAN BROTCHEN

Mix first three ingredients. 
1/2 c. warm water
1 1/2 cup warm milk
1 Tbsp yeast
Add: 3/4 tablespoon sugar
1 teaspoon salt
When well blended
Add 1 cup flour 
Beat this with a wooden spoon until bubbles appear in the pancake like batter.
Add more flour a cup at a time to make a dough you can no longer stir.
(This recipe uses about 4 cups of flour total; today I used 34 ounces weighed on a scale because I live in South Florida where the air is HEAVY and measuring by volume doesn't work.)
Knead for 10 minutes adding as little flour as possible until the dough is satiny and not sticky. The dough should be firm, and give to the touch. Place in a lightly oiled bowl to rise for 45 minutes (depending on the temp and humidity.  I lived in Wichita and found it a dryer climate yielding shorter proofing times for my breads.) The dough should more than double in size. Degas and remove the dough from bowl onto a floured surface. Knead 4 or 5 times and divide into 10 pieces for large burger size buns or 16 for buns. Sprinkle baking sheet with cornmeal generously and evenly space rolls. Allow to rise again (about 30 minutes) covered with plastic wrap you have brushed lightly with oil. Preheat oven to 350 degree F. When the oven is to temperature place rolls into bake for 20 - 30 minutes or until lightly golden. (I do not score the buns because the ones I had in Germany had a smooth top)  I do splash 1/8 cup water into my gas convection oven three times in 20 second intervals to create my crust at the beginning of the bake time.  Remove to cooling rack.

I was unsuccessful in getting rid of the blank box. 

Enjoy! 

Lisa

Does anyone have an authentic recipe for Porketta?  All my online searches seem to yield the same two recipes (posted below). Any input would be of great value.  I will probably take the best of both recipes and combine, unless anyone can point me in the right direction.

most common recipe found all over the web:

• 2 pound boneless pork loin roast
• 3 tablespoons dill seed
• 1 tablespoon fennel seed
• 1/2 teaspoon oregano
• 1 teaspoon lemon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

and this recipe which I think was from food network

• 1 (6-pound) boneless pork butt roast
• 2 teaspoons salt
• 2 tablespoons freshly ground black pepper
• 12 cloves garlic, chopped
• 1 cup chopped fresh parsley
• 1/2 cup fennel seeds
• 1/4 cup olive oil
• 1 fennel bulb, finely chopped, feather tops saved for garnish