| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Shortening; for the baking sheets |
| 1 1/3 |
c |
Warm Water |
| 1 |
pk |
Dry Yeast; about 1 tb |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 3 1/4 |
c |
Flour |
| 1 |
lg |
Egg |
| 1 |
tb |
Water |
| 2 |
tb |
Coarse Salt |
INSTRUCTIONS
LISA CRAWLEY TSPN00B
Place an oven rack in center of the oven. Then turn on theoven and preheat
to 425. Using the paper towel, spread the shortening evenly over both
cookie sheets. Pour the warm water into the mixing bowl. Sprinkle theyeast
over the water and let it stand about 5 min. to soften. Then stir with the
wooden spoon until completely blended. Add the sugar, table salt, and 1 c.
flour; stir until blended. Add 2 more cups flour, 1/2 c at a time, stirring
to blend after each addition. The dough should be well blended. Sprinkle a
little of the remaining flour over a clean kitchen surface. Turn the dough
out of the bowl onto the floured surface. Knead until the dough is smooth
and elastic, sprinkling with flour if dough is sticky. Pull the dough into
12 equal pieces. Roll 1 piece into a rope about 15 inches long, then shape
the rope into a pretzel or letter. Put the pretzel on one of the baking
sheets and repeat w/ the remaining pieces of dough. Break the egg into the
sm. bowl. Add 1 tablespoon water and stir together w/ the whisk. Brush the
egg wash over each pretzel, using the pastry brush. Sprinkle with coarse
salt with your fingers. Put the oven mitts on and put a baking sheet in the
oven. Bake until the pretzels are golden brown. 15-20 min. Wearing mitts,
carefully transfer the sheet to a heatproof surface. Bake the second sheet
of pretzels. Using the spatula, transfer the pretzels from the baked sheet
to the rack to cool a little before serving them. Cool the remaining
pretzels when they are finished baking. FROM: My First Baking Book.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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