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BREAD500.TXT
Title: PENNSYLVANIA DUTCH PRETZELS
Categories: Breads
Servings: 12
4
1
1
c Unsifted flour
ts Sugar
pk Active dry yeast
1 qt Water
3 tb Baking soda
Coarse salt
1
1/2 c Very warm water (120F-130F)
In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp
salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at
medium. Gradually add the rest of the flour. Turn out onto floured board
and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover,
let rise 45 minutes to an hour. Punch down, turn out onto board. Roll
pieces of dough out into pencil shapeds and knot, forming preztel shape.
Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and
the baking soda in a skillet. Put each preztel in the water and simmer 20
seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15
minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy
Brescia,-TBPM77B.
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--------- Recipe via Meal-Master (tm) v7.05
Title: OLD MILWAUKEE RYE
Categories: Breads
Servings: 2
-
-
----------------------------------SPONGE-----------------------------------
2 c Rye flour
2 tb Caraway seed
1
pk Active dry yeast
1/2 c Warm water
1
----------------------------------BREAD-----------------------------------
1
1
pk Active dry yeast
c Warm water
/4 c Molasses
Egg
1 tb Salt
1 c Rye flour
6 c Bread flour
3 tb Butter
1
1
SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye
flour and caraway seed. Cover bowl snugly with plastic wrap and let stand
for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast
and remaining 1 cup water on the sponge mixture, blend well. Add molasses,
caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat
until smooth. add butter. Stir in remaining flour and mix well either with
your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a
greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down
and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and
let rise until doubled. Carefully make slashes on the top of each loaf with
a sharp knife or a razor blade, and brush with a beaten egg mixed with a
tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2
large loaves or 3 smaller ones. from *Prodigy's Food and wine Bulletin
Board, from Linda Karner,-TNXC18B
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--------- Recipe via Meal-Master (tm) v7.05
Title: QUICK RYE-BATTER BUNS
Categories: Breads
Servings: 24
3
2
2
/2 c Dark brown sugar
3 tb Cooking oil
c Flour
pk Quick-rising yeast
c Milk
1
Eggs
1 tb Caraway seed
2 c Rye flour
Milk
1
Caraway seed (optional)
Page 130
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