Soups, Salads and Side Dishes
Main Dishes
Fundamentals of
Cooking*
DESSERTS
Boscobel Bear
Cookies
Chocolate Chip
Cheesecake
Chocolate
Marshmallow Roll
Cinnamon Rolls
Coconut Pound Cake
Dayna's Delectable
Fudge
Lime Jello Salad
Peanut Butter Candy
Peanut Butter
Cookies
Soft Pretzels
Sour Cream Pound
Cake
Strawberry Custard
Toll-House Chocolate
Chip Cookies
Tropical Orange
Smoothie |
Prep: 1 1/2 hours Rise:
1 1/4 hours Bake: 24 minutes
LOW-FAT oven 475
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4 to 4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/2 cups milk
1/4 cups sugar
2 tablespoons cooking oil
1 teaspoon salt
2 tablespoons salt
3 quarts boiling water
1 slightly beaten egg white
1 tablespoon water
Sesame seed, poppy seed or coarse salt |
SHAPING:
Shape each pretzel by crossing one rope over the other about 4 inches
from each end, forming a circle. Holding an end of the rope in each hand,
twist once at the crossover point. Fold pretzel in middle and lay the ends
over the bottom edge of the circle. Moisten the ends, tuck them under the
circle and press to seal.
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1. In a large mixing bowl stir together 1 1/2 cups of the flour and the
yeast; set aside. In a medium saucepan heat and stir milk, sugar, oil, and
the 1 teaspoon salt till warm (120 - 130 degrees). Add milk mixture to dry
mixture. Beat with an electric mixer on low to medium speed for 30 seconds,
scraping the sides of the bowl constantly. Beat on high speed for 3 minutes.
Using a wooden spoon, stir in a s much of the remaining flour as you can.
2. Turn the dough out onto a lightly floured surface. Knead in enough
of the remaining flour to make moderately stiff dough that is smooth and
elastic (6-8 minutes total). Shape the dough into a ball. Place dough in
a lightly greased bowl, turning once to grease surface of the dough. Cover
and let rise in a warm place till double in size (about 1 1/4 hours)
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover
and let rest for 10 minutes. Meanwhile, lightly grease 2 baking sheets.
4. Roll dough into a 12 x 10-inch rectangle. Cut into twenty 12
x 1/2 inch strips. Gently pull each strip into a rope about 16 inches long.
Shape into pretzels. (see box above)
5. Carefully place pretzels on prepared baking sheets. Bake in
a 475 oven for 4 minutes. Remove from oven. Lower oven temperature to 350.
6. Dissolve the 2 tablespoons salt in the boiling water. Lower
pretzels, 3 or 4 at a time, into boiling water. Boil for 2 minutes, turning
once. Using a slotted spoon, remove from water; drain on paper towels. Let
stand a few seconds. Place about 1/2 inch apart on well-greased baking sheets.
7. In a small mixing bowl stir together egg white and the 1 tablespoon
water. Brush pretzels with some of the egg white mixture. Sprinkle pretzels
lightly with sesame seed, poppy seed, or coarse salt. Bake in 350 oven
for 20 to 25 minutes or till golden brown. Immediately remove from baking
sheets. Cool on wire racks. Makes 20.
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Whole
Wheat Soft Pretzels: Prepare as above, except substitute 1 1/2 cups
whole wheat flour for 1 1/2 cups of the all-purpose flour that is stirred
in at the end of step 1. Continue as directed.
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Page from one of those Notebook cookbooks, given by LEAH
TANZY
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