| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Buckwheat, Breads |
16 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour; all-purpose |
| 2/3 |
c |
Flour; buckwheat (light or |
|
|
Whole |
| 2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
|
Egg white; slightly beaten |
|
|
Sesame seeds; poppy seeds |
|
|
And/or coarse salt |
INSTRUCTIONS
AH-CHOO, T.D. IN MD.- 03/21
In large bowl, mix two flours and salt. Add eggs and milk; blend to form a
medium soft dough. Knead dough on a floured board for a few minutes. Place
dough into a sealed container or zipper-top plastic bag; let rest for about
20 minutes. Cut dough into 12 or 16 pieces, depending upon pretzel size
you prefer. Roll each piece into a rope and a twist into desired shape.
Place pretzels on a lightly oiled baking sheet; brush with egg white.
Sprinkle with salt, sesame or poppy seeds. Bake at 425d for 15-20 minutes.
Serve warm.
Makes 12-16 pretzels.
**formatted by AH** from The Birkett Mills Buckwheat Cookbook FOOD AND
WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 8:42 PM TO: ALL FROM: MIKE
VASQUEZ (BBVX23E) SUBJECT: R-MM CHICKEN ADOBO
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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