| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Breads |
16 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Flour; all purpose |
| 2 |
ts |
Sugar; granulated salt |
| 1 |
tb |
Fleishmann's instant yeast – |
| 1 1/4 |
c |
Cheddar cheese; shredded |
| 1 2/3 |
c |
Milk |
| 1/3 |
c |
Dijon mustard |
|
|
Coarse salt; optional |
|
|
Sesame or poppy seeds; opt |
INSTRUCTIONS
Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4 c),
sugar, salt, yeast and cheese. heat milk and mustard until very warm (about
125F) and stir in dry ingredients. Mix in enough reserved flour to make
soft dough that does not stick to bowl. Knead on lightly floured surface
until smooth and elastic, about 8 minutes. Cover and let rest on floured
surface 10 minutes.
Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On
lightly greased baking sheets, shape into pretzels; curve ends of each rope
to make circle, cross ends at top, twist ends once and lay over bottom of
each circle. Cover and let rise in warm, draft-free place 15 minutes.
Brush tops with water and sprinkle with coarse salt and sesame or poppy
seeds, if desired.
Bake in preheated 375F oven 12 to 15 minutes or until golden. remove
pretzels to cooling racks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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