Philly Soft Pretzels Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
1 TB dry yeast 1 1/4 c warm water 3-4 c flour 2 ts salt 4 ts baking
soda kosher or margarita salt
Dissolve yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour
and salt in large bowl. Add yeast with remaining 1 cup water. Add
enough additional flour to make dough stiff. Knead 10 minutes or
till dough feels elastic. Form into ball. Place in bowl and spread
with butter. Cover with towel and let rise till doubled, about 45
minutes. Divide dough into 12 small balls and roll between hands (or
on counter) to form a rope. Form into pretzel shapes, wetting and
pinching ends firmly. Dissolve baking soda in 4 cups water and bring
to a boil. Drop pretzels, a few at a time, in water and boil till
they float to the top, about 1 minute. Remove and drain. Place on
buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20
minutes or till golden brown. Place on rack to cool.
I used to make these a lot when my husband had to do field time in the
army. According to all the guys, they warm up pretty good and are
excellent with some German scharfer senf (sharp/hot mustard).
posted by Tiffany Hall-Graham
Title: Delicious White Bread
Categories: Breads
Yield: 2 Servings
6 c Flour, all purpose (5 to 6)
3 tb Sugar
2 ts Salt
2 pk Yeast, active dry
2 c Water
1/4 c Oil or shortening
Margarine or butter, melted
(if desired)
Grease two 8x4 or 9x5-inch loaf pans. In large bowl, combine 2 cups
flour, sugar, salt and yeast; blend well. In small saucepan, heat
water and oil until very warm (120 to 130F.). Add warm liquid to
flour mixture. Blend at low speed until moistened; beat 3 minutes at
medium speed. by hand, stir in an additional 2 1/2 to 3 cups flour
until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth
and elastic, about 5 minutes. Place dough in a greased bowl; cover
loosely with plastic wrap and cloth towel. Let rise in warm place
(80 to 85F.) until light and doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. Divide
dough in half; shape into balls. Shape into 2 loaves by rolling
dough into two 14x7-inch rectangles. Starting with shorter side,
roll up each tightly; pinch edges and ends firmly to seal. Place
seam side down in prepared pans. Cover, let rise in warm place until
dough fills pans and tops of loaves are about 1 inch above pan edges,
about 30 to 35 minutes.
Heat oven to 375F. Bake 40 to 45 minutes or until loaves sound
hollow when lightly tapped. Remove from pans immediately; cool on
wire racks. Brush with melted margarine.
2 (18-slice) loaves.
VARIATIONS:
Breadsticks - After first rise time, punch down dough. Divide dough
in half. Cut each half into 32 pieces; shape each into 8 inch long
breadstick. Place on greased cookie sheets. Brush with beaten egg
white; sprinkle with sesame seed. Cover; let rise in warm place
about 30 minutes or until doubled in size. Bake at 400F. for about
14 minutes.
Pizza Crust - After first rise time, punch down dough. Divide dough
into 4 parts; press each part ot cover bottom and sides of greased
12-inch pizza pan. Cover; let rise in warm place about 15 minutes.
Top with desired sauce and toppings. Bake at 400F. for about 25
minutes.
Hamburger Buns - After first rise time, punch down dough. Divide
dough in half; shape each half into eight 2-inch balls. If desired,
flatten slightly. Place on greased cookie sheets. Let rise in warm
place about 30 minutes. Bake at 400F. for about 15 minutes.
SOURCE: Pillsbury Cookbook Typed for you by Nancy Coleman
Source from luhu.jp
soda kosher or margarita salt
Dissolve yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour
and salt in large bowl. Add yeast with remaining 1 cup water. Add
enough additional flour to make dough stiff. Knead 10 minutes or
till dough feels elastic. Form into ball. Place in bowl and spread
with butter. Cover with towel and let rise till doubled, about 45
minutes. Divide dough into 12 small balls and roll between hands (or
on counter) to form a rope. Form into pretzel shapes, wetting and
pinching ends firmly. Dissolve baking soda in 4 cups water and bring
to a boil. Drop pretzels, a few at a time, in water and boil till
they float to the top, about 1 minute. Remove and drain. Place on
buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20
minutes or till golden brown. Place on rack to cool.
I used to make these a lot when my husband had to do field time in the
army. According to all the guys, they warm up pretty good and are
excellent with some German scharfer senf (sharp/hot mustard).
posted by Tiffany Hall-Graham
Title: Delicious White Bread
Categories: Breads
Yield: 2 Servings
6 c Flour, all purpose (5 to 6)
3 tb Sugar
2 ts Salt
2 pk Yeast, active dry
2 c Water
1/4 c Oil or shortening
Margarine or butter, melted
(if desired)
Grease two 8x4 or 9x5-inch loaf pans. In large bowl, combine 2 cups
flour, sugar, salt and yeast; blend well. In small saucepan, heat
water and oil until very warm (120 to 130F.). Add warm liquid to
flour mixture. Blend at low speed until moistened; beat 3 minutes at
medium speed. by hand, stir in an additional 2 1/2 to 3 cups flour
until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 to 1 cup flour until dough is smooth
and elastic, about 5 minutes. Place dough in a greased bowl; cover
loosely with plastic wrap and cloth towel. Let rise in warm place
(80 to 85F.) until light and doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. Divide
dough in half; shape into balls. Shape into 2 loaves by rolling
dough into two 14x7-inch rectangles. Starting with shorter side,
roll up each tightly; pinch edges and ends firmly to seal. Place
seam side down in prepared pans. Cover, let rise in warm place until
dough fills pans and tops of loaves are about 1 inch above pan edges,
about 30 to 35 minutes.
Heat oven to 375F. Bake 40 to 45 minutes or until loaves sound
hollow when lightly tapped. Remove from pans immediately; cool on
wire racks. Brush with melted margarine.
2 (18-slice) loaves.
VARIATIONS:
Breadsticks - After first rise time, punch down dough. Divide dough
in half. Cut each half into 32 pieces; shape each into 8 inch long
breadstick. Place on greased cookie sheets. Brush with beaten egg
white; sprinkle with sesame seed. Cover; let rise in warm place
about 30 minutes or until doubled in size. Bake at 400F. for about
14 minutes.
Pizza Crust - After first rise time, punch down dough. Divide dough
into 4 parts; press each part ot cover bottom and sides of greased
12-inch pizza pan. Cover; let rise in warm place about 15 minutes.
Top with desired sauce and toppings. Bake at 400F. for about 25
minutes.
Hamburger Buns - After first rise time, punch down dough. Divide
dough in half; shape each half into eight 2-inch balls. If desired,
flatten slightly. Place on greased cookie sheets. Let rise in warm
place about 30 minutes. Bake at 400F. for about 15 minutes.
SOURCE: Pillsbury Cookbook Typed for you by Nancy Coleman
Source from luhu.jp