78 - "I liked the pretzel rolls even better than the pretzels - round rolls made out of prezel...stuff. I can't remember the proper term for 'em anymore. Mmmmmmm..."
Ah yes - you are right. They are called Broetchen. And that is spelled O with an umlaut, instead of OE. But for english, it will do.
If you do a search on the internet for 'recipe broechen' you should find several excellent recipes.
I thought "Broetchen" just meant any sorta roll...or is that another spelling?
In any case, those were GOOD! And there was a good bakery very nearby. I miss them. *snif*
Ah..found it. Laugen broetchen.
I am no fan of the Atkin's Diet for two reasons: #1 I felt awful on it ie it did not work for me and #2 because the adherers of this diet are like a cult following in their defensiveness ok and #3 I think balanced diets are the healthiest approach to folks not prone to diabetes. I think it is marketed broadly, but really is only healthy LONG TERM for a segment of society that is prone to certain diseases.
Some here are right that it is not really polite to insult a dead guy, but all the Atkin's folks here should also consider that unlike them, Bloomberg has actually broke "bread" with Dr. Atkin's and probably has a little more awareness of the type of man he was and how he looked day to day. As for the death, yeah it probably was a legit head injury, but remember this diet was going like gangbusters and still is after Atkin's death. What could be the side effects to this diet's money flow/noteriety if it was revealed that Dr. Atkin's suffered from heart failure on a diet he used for many years longer than the current dieters(being a case study unto himself). Not accusing anyone of a cover up just throwing something out there to consider.
That's it..forget about all the other RINO crap Bloomberg does, the fact that he insults your diet guru does it for you. This is hilarious.
How to 'kill' an Adkins diet:
There are numbers of good techniques, recipes. But no, broetchens are not just 'any' rolls. Some even have whipped cream as a bread ingredient. Here a few, with some exlplanations:
http://www.cdkitchen.com/rfr/data/991165384.shtml Date: Fri, 25 May 2001 11:09:09 GMT
From:
edelweis@ucsinet.com Subject: German Hard Rolls or Brotchen (5) Collection
Newsgroup: rec.food.recipes
Broetchen
Broetchen
Broetchen
Broetchen
Broetchen, Wurzburger
William Annis
Request Subject: German Hard Rolls
Here are five recipes that you may try. Most of us who grew up in
Germany and now living in the US miss these Broetchen for breakfast. One
of the problems is that we don't have an oven with a (water) mister in
our home that the bakeries use. So an oven-proof bowl with boiling water
placed on bottom of oven during the baking process will help. You can
also mist the Broetchen a couple of times during the first 5 minutes of
baking, and quickly shutting the oven door. Also, add 1/8 tsp ascorbic
acid and 1 tsp Lecithin to dough.
Broetchen
"Semmel and/or Broetchen", whereas the water is often fully replaced by
fresh milk or milk powder, you can also try to replace only 50% of the
water by milk. The difference between a Semmel and a Broetchen is the
shape and crust; a Semmel is usually painted with egg and gets a cut
before baking. Whereas a Broetchen is often covered with dusted flour and
usually baked slightly stronger, therefore it performs more crispness
and more intensive crust.
1000 g Water or Milk
60 g Yeast
30 g Dried Sour Dough (this is not a must)
20 g Malt flour
40 g Salt (delayed method)
1800 g Wheat flour type 550
Mix dough to full development and allow bulk fermentation of about 60
min. Divide into desired dough pieces and mould them round. Cut the
Semmel one time after 3/4 proofing before baking. Use steam at the
beginning and draw off the steam after about 10 min. this will provide a
crispy and brittle crust.
Broetchen
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 C
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 C for 20 minutes. Divide the dough into 12
parts and, on a floured surface, form balls. Put the Broetchen 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 oven to 250C and put a flat bowl with boiling water
on the bottom of the oven. Bake the Broetchen for about 25 minutes.
Broetchen
The rolls have a delicious shiny, crunchy crust, partly the result of
allowing them to proof overnight in the refrigerator, partly from an egg
white wash applied just prior to baking.
Starter
1/2 cup water
1 cup King Arthur Unbleached All-Purpose Flour
1/8 tsp instant yeast
Mix the starter ingredients together till smooth, cover, and let rest at
room temperature overnight.
Next day make dough using
All of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1 1/2 tsp
salt
1/4 tsp instant yeast
Knead and shape rolls into Broetchen, refrigerate for several hours or
overnight.
Before placing in oven, cut with sharp knife, brush with egg white and
bake @ 425F for 20-25 minutes until golden brown.
Broetchen
You can make hard rolls with any good basic dough recipe by doing two
things: First, when you put the rolls in the oven, put a pan of boiling
water on the rack below them. The steam helps to reproduce what a
commercial oven's mister will do. Second, brush the dough with a
cornstarch glaze just before you put it in the oven.
4 1/2 to 5 1/2 cups all-purpose flour
3 tbs sugar
2 tsp salt
1 env dry yeast
3 tbs soft butter
1 1/2 cups very hot tap water
1 egg white
Cornmeal for dusting
1 tsp cornstarch
1/2 cup water
Stir 1 1/3 cups of the flour together with the sugar, salt and yeast in
the large bowl of an electric mixer. Add the butter; with the beaters
turning, gradually pour in the water. Beat 3 minutes, scraping down
sides with a spatula. Add the egg white and another cup of flour; beat 2
minutes. Stir in enough additional flour to make a soft dough.
If your mixer has a dough hook, beat 5 minutes. If not, remove from
mixing bowl and knead on a floured board until smooth and elastic, about
10 minutes. Form into a ball. Place in a greased bowl, turn to grease
dough completely and cover with a clean towel. Let rise in a warm place
until doubled, about 45 minutes.
Punch dough down and turn out onto lightly floured board. Let rest 10
minutes and divide in half. Form each half into a 9-inch long log. For
dinner rolls, cut each log into 9 pieces. For sandwich rolls, cut each
into 3 or 4 pieces. Form each piece into a smooth ball. Place dinner
rolls about 3 inches apart, sandwich rolls about 6 inches apart on
baking sheets that have been coated with vegetable oil spray, then
dusted with cornmeal. Cover and let rise in warm place until doubled in
bulk, about 45 minutes.
To make a glaze, blend cornstarch with water and bring to a boil. Let
cool slightly. When rolls are ready to bake, brush with the glaze and
slit tops with a sharp knife in shape of an X. Bake in a 450F oven on
middle rack until golden, about 15 minutes. Cool on rack. Makes 18
dinner rolls or 6 to 8 sandwich rolls.
Broetchen, Wurzburger
1 kg Wheat flour
ca. 600 ml Milk
40 g Yeast
15 g Salt
15 g Sugar
15 g Butter
Dissolve yeast together with salt and sugar in the milk and leave it for
20 minutes. add flour and knead the dough firmly. add the margarine,
knead until you get a smooth dough. leave the dough for about 15-30
minutes, no longer! form your rolls, rounds whatever they are supposed
to look like, place the rolls on a baking sheet, cover it with a towel
or a special baking towel, store it for 45-60 minutes in a warm place,
bake them at 220-240C to the desired color (light brown) Place
oven-proof bowl with boiling water on bottom shelf of oven.
One suggestion was to prepare the dough the night before using cold
water with the yeast, without raising, but shaping the rolls, placing on
baking sheet and setting overnight in refrigerator. Next morning brush
with water and bake in preheated oven of 400-425 for 15-20 minutes. They
are done when tapping on bottom they sound hollow.
Been saying this on many of these threads and I get beat up everytime(don't usually respond because how can you to fanatics). I remember back in 94 I had lost a good 60lbs by good old fashioned balanced diet and exercise(only took about 6 months too folks) and when people asked me how I did it(for suggestions for themselves)everyone moaned that was just "too hard" for them. Everyone wants the quick fix!
In addition to what you said, I think carb deprivation when you are active and working out is downright dangerous in the long term as well.
Oh and I've said it before, but currently I have nothing invested in any diet. I am 5 months pregnant and MUST eat balanced right now. Funny how just cutting out junk when I found out I was pregnant and increasing my water intake has lead me to lose about 5 lbs(that's right haven't gained, I've lost!) If I wasn't pregnant and added in exercise, I think I could probably count on a good 30lbs at this point without giving up a sandwich here or a bowl of pasta there.
85 - "Athletes or anyone in a job requiring much stamina would be foolish to consider starving themselves of carbs. "
Athletes are notoriously 'dumb', but even they know that carbs provide 'fast' energy, so they do 'carb loading'.
Athletes should not use adkins when participating, which is why atletes get fat when they finish participating, they continue carbing.
And how many individual people have been on the diet exactly as is for 30 years though? Just because it has been around for 30 years but most people on it right now have been on it for an average of a year does not mean the diet is healthy long term.
Savage is a charlatan. There's no evidence you can 'overload your liver with nitrogen from excess protein'. Low carb. diets work, and they're good for you. And most people on Atkins also 'excercise'.