| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | Dry yeast — or 1 scant |
| Tbsp | ||
| 1/2 | c | Warm water — (90-100 F) |
| 2 | c | Milk |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1/4 | c | Mild oil |
| 2 | ts | Caraway seeds |
| 3 | c | Rye flour |
| 3 | c | Bread flour or all purpose |
| cn | Be used | |
| 2 | tb | Salt in 2 qts. boiling |
| Water | ||
| 1 | Egg white | |
| Coarse salt |
INSTRUCTIONS
Dissolve the yeast in warm water and allow to rest for 5 minutes. Warm the milk to lukewarm and place in a large bowl with the sugar,1 tsp. of the salt, mild oil, and caraway seeds. Mix well. Add the rye flour and mix. Add the white flour until the dough will absorb no more and then turn onto a floured board and knead in the rest of the white flour. Continue to knead for about 10 minutes until the dough is smooth and elastic.(If using dough hook on mixer or food processor, knead for about 10 minutes.) Cover and allow to raise in a warm place until doubled ( about 1 hour). Punch down dough, and immediately roll it out to form a rectangle (about 10x15 inches). Cut the dough into long strips and form into the "knot" that is the traditional pretzel shape. Place on a tray or cookie sheet and allow to raise for 30 minutes. Bring the water to a boil and add the 2 tbsp. salt. When the pretzels have raised, drop them one at a time into the boiling water. Leave them there for only 5 seconds (just to "set" the outside of the dough) and then lift out using a slotted spoon and drain on a cooling rack. When all have been "parboiled", arrange them on a greased cooking sheet, allow about 1 inch between them. Brush with lightly beaten egg white (and lightly sprinkle with coarse salt if you wish). Bake at 400F for 20 minutes, or until golden brown. Serve immediately or cool to room temperature and store in air-tight bags. Recipe By : MS Bello From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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