Brödchens

A bread recipe my mom showed me. I don't know where it came from before that, but apparently a cookbook of some sort (not an old family recipe or anything). Tastes really good, especially fresh.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the water into a large bowl and add the yeast on top as evenly spread as possible to bloom.

Step 2

Let the yeast bloom for 5-10 minutes, or until you stop seeing it change (after it's started, usually ~7 minutes for me).

Step 3

Add in all but a quarter cup of the flour after the yeast is done blooming and mix in. The remaining quarter cup is to flour the kneading surface.

Step 4

Flour a clean surface and knead the dough for as long as you want (5 minutes works best for me).

Step 5

Let the dough rise in the bowl until just about doubled in size. This can take anywhere from ½ to 2 hours, so check on it every so often. I leave a fabric kitchen towel over top to keep bugs n stuff out.

Step 6

(optional) At this point, you can refrigerate the dough if you don't want to continue just yet. You can keep any amount in the fridge for up to 5 days at this point.

Step 7

Preheat the oven to 450° Fahrenheit.

Step 8

On a floured counter, pull the dough apart and make whatever shape/s you want. I will have a table of bake times depending on the dough sizes you make.

Step 9

Place the dough shape/s on a baking sheet (as many as fit, the rest in the fridge) and let the shape/s rise until you think they're ready. The closer to double in size they get, the nicer the bread will turn out.

Step 10

Bake for (palm size rolls: 15 minutes) (hand size rolls: 20 minutes) (2-hand size: 25 minutes) (multiple big loaves: 30 minutes) (one giant loaf: 35 minutes), then check. Add time as needed.

Step 11

Let the finished bread cool until bearable to touch (~5 to 10 minutes maybe), then eat. Bread will stay good on the counter (sealed in a ziplock bag) for 5 days in my experience, but please use your best judgement when storing and eating it.