Food recipes
PENNSYLVANIA DUTCH PRETZELS Classes: Breads
PENNSYLVANIA DUTCH PRETZELS Classes: Breads Servings: 12 Ingredients: • 4 cup Unsifted flour • 1 quart Water • 1 tsp Sugar • 3 tbsp Baking soda • 1 package Chaoticup dry yeast • Coarse salt • 1 1/2 cup Incredibly incr...
PENNSYLVANIA DUTCH PRETZELS Classes: Breads
Servings: 12
Ingredients:
• 4 cup Unsifted flour
• 1 quart Water
• 1 tsp Sugar
• 3 tbsp Baking soda
• 1 package Chaoticup dry yeast
• Coarse salt
• 1 1/2 cup Incredibly incredibly hot water (120°F-130°F)
Instructions:
1. In just hefty bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at smallall, add 1 1/2 cups unbelievably hot water.Fight 3 minutes at medium.
2. Slowly but surely add the unwind of the flour. Turn out on to floured board and knead 5 minutes.,Place in just a greased bowl, turn greased facet up.
3. CVover, allow add 45 minutes to an hour. Punch down, change out on to board. Roll componentsp of dough out into pencil shapeds and knot, forming preztel form.
4. Cover, and allow add on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet.
5. Put every single preztel in the water and simmer 20 seconds. Place on properly greased cookie sheet, salt and bake at 400°F for 15 minutes.
6. in opput to *Prodigy's Food items and wine Bulletin Board, from Cindy Brescia,-TBPM77B.
Servings: 12
Ingredients:
• 4 cup Unsifted flour
• 1 quart Water
• 1 tsp Sugar
• 3 tbsp Baking soda
• 1 package Chaoticup dry yeast
• Coarse salt
• 1 1/2 cup Incredibly incredibly hot water (120°F-130°F)
Instructions:
1. In just hefty bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at smallall, add 1 1/2 cups unbelievably hot water.Fight 3 minutes at medium.
2. Slowly but surely add the unwind of the flour. Turn out on to floured board and knead 5 minutes.,Place in just a greased bowl, turn greased facet up.
3. CVover, allow add 45 minutes to an hour. Punch down, change out on to board. Roll componentsp of dough out into pencil shapeds and knot, forming preztel form.
4. Cover, and allow add on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet.
5. Put every single preztel in the water and simmer 20 seconds. Place on properly greased cookie sheet, salt and bake at 400°F for 15 minutes.
6. in opput to *Prodigy's Food items and wine Bulletin Board, from Cindy Brescia,-TBPM77B.