{"id":15065,"date":"2022-05-05T06:13:10","date_gmt":"2022-05-05T05:13:10","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/05\/05\/lamberts-geworfene-brotchen-brotchen-aus-amerika\/"},"modified":"2024-11-12T14:44:16","modified_gmt":"2024-11-12T06:44:16","slug":"lamberts-geworfene-brotchen-brotchen-aus-amerika","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/05\/05\/lamberts-geworfene-brotchen-brotchen-aus-amerika\/","title":{"rendered":"Lambert’s geworfene Br\u00f6tchen – Lambert’s throwed Rolls – Br\u00f6tchen aus Amerika"},"content":{"rendered":"

Vor ein paar Jahren waren wir in Amerika und meine Tochter brachte uns zum Lambert’s Cafe in Sikestone<\/a>. Sie meinte, da muss man hin, da muss man essen und die Lambert’s geworfene Br\u00f6tchen, die fliegenden Br\u00f6tchen erleben! Erleben? Nicht essen? Beides!!<\/p>\n

Diese Br\u00f6tchen werden durch das Restaurant, welches eine grosse Scheune ist, mit grosser Sicherheit in die wartende, erhobene Hand geworfen und kaum eines geht daneben. Hier kann man es auf Video sehen. <\/a>Sie schmecken ausgezeichnet!! So \u00e4hnlich wie Semmeln, nur sind sie meist noch warm. Dazu gibt es Butter und Melasse. Und eben ganz typisch, dazu gibt es sehr viel Essen, denn die Hauptspeise ist riesengross und dazu kriegt man mindestens 10 verschiedene Beilagen, die dauernd aufgef\u00fcllt werden. Aufgef\u00fcllt ist zwar das falsche Wort, denn auf dem Tisch wird Wachspapier ausgelegt und da kommen die Beilagen hin! Es war ein Erlebnis!
Und so bin ich auf die Suche nach dem Rezept gegangen und das war gar nicht schwer, man findet es \u00fcberall! Es nimmt teil am Blogevent der Kulinarischen Weltreise von Volkermampft, die diesen Monat Brot und Br\u00f6tchen aus aller Welt backt<\/a>.<\/p>\n

************<\/p>\n

A few years ago, we travelled to America and my daughter brought us to the Lambert’s Cafe in Sikestone<\/a>. She said, you must have been there! You must see the flying bread rolls! <\/em>See? Not eat? Ahh both!!! <\/em><\/p>\n

These bread rolls are being thrown (throwed pronounced thoad) through the restaurant, which is a big barn, directly into the raised hand and very seldom one gets not caught. <\/em>Here you can see a video! <\/a>\u00a0They are delicious!! Similar to the Swiss Semmeln, but mostly they are eaten warm! They are served with butter and Sorghum molasses! <\/em>And so very typical American they are served with a lot of food, as the main dish is huge. The main is served with at least 10 different side dishes who are being refilled all the time. Refilled in that restaurant means, you get them served on a wax paper onto the table. <\/em>It was a real fun!<\/em><\/p>\n

And so, I went to find the recipe, however it was no problem at all, as you can find it all over the internet. This recipe takes part in the blog event Culinary World travel from Volkermampft, who is in search of bread and bread rolls from all over the world this month<\/a>. <\/em><\/p>\n\n\n

\"Lambert's<\/figure>\n\n\n

Fuer 6 Br\u00f6tchen braucht man:
500 g Weisses Brotmehl Typ 550
1 Beutel Trockenhefe
1 Tl Zucker
250 ml Milch
70 ml Wasser
2 El Butter
60 g Zucker
1 Ei
1 Tl Salz<\/p>\n

Die Trockenhefe mit dem TL Zucker mischen und in das warme Milch-Wassergemisch geben. Die Butter zugeben und darin schmelzen lassen. Mehl in eine Sch\u00fcssel geben, mit dem Zucker und Salz mischen, das Ei zugeben und etwas vermischen, dann das Milch-Wassergemisch in die Mitte giessen. Nun kneten bis ein homogener Teig ensteht. Den Teig ca 90 Minuten bis 2 Stunden gehen lassen.
Eine Muffinform einfetten und aus dem Teig 12 Kugeln formen. Immer zwei Kugeln zusammen dr\u00fccken und in eine Muffinform dr\u00fccken. Nochmals 30-45 Minuten gehen lassen.
Im Ofen bei 180 Grad 25 Minuten backen. Dann etwas geschmolzene Butter dar\u00fcber streichen und nochmals 5 Minuten backen. Die Br\u00f6tchen schmecken warm am besten!!!!<\/p>\n

************<\/p>\n

500 g strong Bread Flour<\/em>
1 sachet dried Yeast<\/em>
1 tsp Sugar<\/em>
250 ml Milk<\/em>
70 ml Water <\/em>
2 tbsp Butter<\/em>
60 g Sugar<\/em>
1 Egg<\/em>
1 tsp Salt<\/em><\/p>\n

Warm the milk and water and add the yeast and sugar. Then add the butter and let it melt. Mix the flour with the sugar and salt, then add the egg. Mix well, then add the milk-water mixture. Knead until you have a non sticking dough. Let it rest until it has doubled in size, approx 90 minutes to 2 hours.<\/em>
Then cut the dough into 12 pieces and form them into rolls. Grease a muffin form and push two of these rolls into one form each. Let rise again for 45 minutes.<\/em>
Bake at 180 C for 25 minutes, then brush with melted butter and bake another 5 minutes. Serve them warm, they are delicious!<\/em><\/p>\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"Lambert's<\/figure>\n\n\n\n
\"Lambert's<\/figure>\n\n\n\n
\"Lambert's<\/figure>\n\n\n\n

Carina von Coffee2Stay mit Le faraoa coco: Tahitianisches Kokosbrot<\/strong><\/a> und Blumiges Brot: Muttertags-Focaccia<\/strong><\/a>
Wilma von Pane-Bistecca mit Lambert\u2019s geworfene Broetchen \u2013 Broetchen aus Amerika<\/strong><\/a> und Italienische Olivenoel Broetchen<\/strong><\/a> und Glutenfreie Bao Buns \u2013 Dampfbroetchen aus China<\/strong><\/a> und Einfache Brioche \u2013 Brot aus Frankreich<\/strong><\/a>
Liane von DieReiseEule mit Dinkel-Kr\u00e4uter-Br\u00f6tchen zum Grillen<\/strong><\/a>
Cornelia von SilverTravellers mit BANANENBROT Rezept \u00e0 la Amerika<\/strong><\/a>
Rene von Brooot.de mit Panini All\u2019Olio<\/strong><\/a>
Britta von Brittas Kochbuch mit Ciabatta mit Lievito Madre aus Italien<\/strong><\/a>
Marta von Marta Ullmann mit Mo\u00f1a gallega (pan gallego) mit Dinkel<\/strong><\/a>
Susanne von magentratzerl mit Ro Jai Mao \u2013 Chinesische Br\u00f6tchen mit geschmortem Lamm<\/strong><\/a>
Simone von zimtkringel mit Dinner Rolls<\/strong><\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Ukrainische Pampuschki \u2013 Knoblauchbr\u00f6tchen<\/strong><\/a>
Ulrike von K\u00fcchenlatein mit Ukrainisches Weizenmischbrot<\/strong><\/a> und Katryas Exilbrot<\/strong><\/a>
Sonja von fluffig & hart mit Toasties \u2013 English Muffins<\/strong><\/a>
Petra aka Cascabel von Chili und Ciabatta mit Fladenbrot mit K\u00e4se und Sauerampfer aus Moldau \u2013 \u041f\u043b\u0430\u0447\u0438\u043d\u0434\u0438 \u0437 \u0449\u0430\u0432\u0435\u043b\u0435\u043c<\/strong><\/a> und La Fouace \u2013 briocheartiges Brot aus dem D\u00e9partement Aveyron<\/strong><\/a> und A\u00e7ma \u2013 buttrige t\u00fcrkische Fr\u00fchst\u00fccksbr\u00f6tchen<\/strong><\/a>
Gabi von USA kulinarisch mit Basic Buttermilk Maple Bread<\/strong><\/a>
Tina von K\u00fcchenmomente mit Fougasse<\/strong><\/a>
Silke von Rezepte Silkeswelt mit Focaccia vom Grill<\/strong><\/a>
Edyta von mein-dolcevita mit Fladenbrotw aus Finnland<\/strong><\/a>
Sylvia von Brotwein mit Burebrot \u2013 Schweizer Bauernbrot<\/strong><\/a> und Ciabatta Rezept \u2013 den Klassiker selber backen<\/strong><\/a> und Finnenbrot Rezept<\/strong><\/a>
Regina von bistroglobal mit Brioche \u2013 Zupfbrot<\/strong><\/a>
Britta von Backmaedchen 1967 mit Lagana \u2013 griechisches Fladenbrot<\/strong><\/a> und Shokupan \u2013 japanisches Milchbrot<\/strong><\/a>
Anja von GoOnTravel mit Rezept: Sweet Alabama Pecan Bread \u2013 S\u00fc\u00dfes Alabama Pekannuss Brot<\/strong><\/a><\/p>\n\n\n\n

Bine von Einfach Bine mit Mafalde siciliana \u2013 das Brot Siziliens<\/strong><\/a>
zorra von 1x umr\u00fchren bitte aka kochtopf mit Picos, Colines & Rega\u00f1\u00e1s \u2013 spanisches Knabber-Hefegeb\u00e4ck<\/strong><\/a>
An Ke von Gastbeitrag auf volkermampft mit Lavas \u2013 d\u00fcnne t\u00fcrkische Fladenbrote als Beilage zum Grillen<\/strong><\/a>
Volker von volkermampft mit Ultimatives Bagel-Rezept nach King Arthur Baking<\/strong><\/a> und Pampuschki \u2013 Rezept f\u00fcr ukrainische Knoblauchbr\u00f6tchen zum Grillen<\/strong><\/a>
Jenny von Jenny is baking mit Arepas con queso \u2013 mit K\u00e4se gef\u00fcllte Maisfladen aus Kolumbien<\/strong><\/a>
Nadja von Little Kitchen and more mit Pane Ticinese<\/strong><\/a>
Maike von justbread.de mit La Ficelle<\/strong><\/a>
Philippe von el Gusto mit Bao Buns<\/strong><\/a>
Sonja von Cookie und Co mit A\u00e7ma \u2013 Einfaches Rezept f\u00fcr Br\u00f6tchen nach t\u00fcrkischer Art<\/strong><\/a><\/p>\n\n\n\n

\"Lambert's<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Vor ein paar Jahren waren wir in Amerika und meine Tochter brachte uns zum Lambert’s Cafe in Sikestone. Sie meinte, da muss…<\/p>\n","protected":false},"author":5,"featured_media":163044,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,76,135,85,93,235,356,269],"tags":[357,82,137,95],"class_list":{"0":"post-15065","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-side-dish","11":"category-bread","12":"category-eggs","13":"category-breakfast","14":"category-baked-goods","15":"category-north-america","16":"category-recipe-collection","17":"tag-amerika","18":"tag-beilage","19":"tag-brot","20":"tag-fruehstueck","21":"post_format-post-format-gallery"},"yoast_head":"\nLambert's geworfene Br\u00f6tchen - Lambert's throwed Rolls - Lambert's geworfene Br\u00f6tchen - Lambert's throwed Rolls - Br\u00f6tchen aus Amerika[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/05\/05\/lamberts-geworfene-brotchen-brotchen-aus-amerika\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lambert's geworfene Br\u00f6tchen - Lambert's throwed Rolls - Br\u00f6tchen aus Amerika\" \/>\n<meta property=\"og:description\" content=\"Vor ein paar Jahren waren wir in Amerika und meine Tochter brachte uns zum Lambert’s Cafe in Sikestone. 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Lambert's throwed Rolls - Lambert's geworfene Br\u00f6tchen - Lambert's throwed Rolls - Br\u00f6tchen aus Amerika[:] - Pane-Bistecca","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pane-bistecca.com\/en\/2022\/05\/05\/lamberts-geworfene-brotchen-brotchen-aus-amerika\/","og_locale":"en_US","og_type":"article","og_title":"[:de]Lambert's geworfene Br\u00f6tchen - Lambert's throwed Rolls - Br\u00f6tchen aus Amerika[:en]Lambert's geworfene Br\u00f6tchen - Lambert's throwed Rolls - Br\u00f6tchen aus Amerika[:] - Pane-Bistecca","og_description":"Vor ein paar Jahren waren wir in Amerika und meine Tochter brachte uns zum Lambert’s Cafe in Sikestone. 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