Das Brötchen, die Brötchen - German <> English Translation (2024)

FAQs

What is the meaning of Das Brötchen? ›

das Brötchen, die Brötchen. the bread roll, the bread rolls.

The ending -chen or -lein at the end of a noun denotes a diminutive. form, eg das Brötchen (bread roll), das Mädchen (girl), das Büchlein (booklet). Diminutive forms are always neuter.

Many people have been writing to ask for German-style hard rolls. The most common are Brotchen (little breads). They're made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam.

for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts. Basically, they eat them as open-faced sandwiches.

Brot & Brötchen

Bread, in the form of a loaf (Brot) or a small, usually crusty roll (Brötchen), is an important part of the cuisine, which is eaten all over the country and served with most German dishes.

A “Brot” is a loaf of bread, plain and simple. A “Brötchen” i.e. a “Brot” with the Suffix “chen” which is usually used to refer to a miniaturized version of something, however, can be something similar to a bread loaf, or something different like a fluffy roll, or a “bread”stick with added seeds, or a bun etc.

Why is der salat masculine and die pizza feminine in German?

'Brot' (bread) is a commonly used neuter noun in German. all German nouns –such as 'Brot'– have a 'gender'. German nouns are used in conjunction with declensions.

German bread is unlike any other bread known to Europe. It is dark, chewy and dense, composed mainly of whole grains, such as rye, spelt, and millet. Wheat is taking a back-seat compared to other countries, where it is the dominant grain, resulting in lighter, whiter and starchier (and less healthy) bread types.

The most popular type of German bread can vary depending on the region and personal preferences. However, some of the most beloved breads in Germany include Roggenbrot, a sourdough rye bread, and Weißbrot, a classic white loaf bread.

Why is German bread sour? ›

Rye is content with lesser soils than wheat. It contains less gluten than wheat, and therefore requires a long sourdough fermentation to rise. This results in a decidedly sour taste in the finished bread, as well as a heavier, more compact texture, traditionally deemed as less luxurious.

"The Bread" ("Das Brot") is a short story by Wolfgang Borchert. The story takes places in 1945 post-war Germany where food was in short supply.

“Brötchen” is the Standard German expression used by bakers all over Germany. “Semmel”, “Schrippe”, “Weck” and others are regional expressions. Often, there were activities of organisations in German to find a common name for some food items or other things that are valid all over Germany, so advertising is easier.

1. (a) To pierce or slash (sb.), as with a spear or sword; (b) to spur (a horse); spur on; fig.