| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Bread maili, Breads | 8 | Servings | |
INGREDIENTS
| 2 3/4 | c | Bread flour |
| 1 | pk | Dry yeast |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Celery seed |
| 1 | c | Hot water; PLUS |
| 2 | tb | Hot water |
| Water solution: | ||
| 8 | c | Water |
| 1/4 | c | Baking soda; ( yes ) |
| 2 | tb | Sugar |
| Egg white glaze | ||
| Coarse salt |
INSTRUCTIONS
Here is an unusal recipe for a cross between soft pretzel and a roll. The technique may remind you of bagel making! Combine flour, yeast, salt, sugar and celery seeds and add enough water to form a smooth elastic dough . This may be done by hand or food processor. If using the food processor, process all one minute or so and if done by hand knead dough 5 minutes or until smooth , soft and pliable dough. Let dough rise double in a greased covered bowl.When double, punch down and divide into 8 pieces, rolling each piece into a ball. Using a serrated knife, cut an " X " in top center of each ball. Cover with a tea towel and let rise double. Bring 8 cups of water to a boil and add the baking soda and sugar ( water will foam ). Carefully place 4 rolls in the water and cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined baking sheet. Repeat with remaining rolls. Brush rolls with an egg white glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt if desired. Bake in a preheated 35 oven till browned, about 20 to 25 minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls must be done to insure the soft pretzel like texture. Best served warm and the day made. May freeze if desired. Yummy with honey mustard! makes 8 Joan,"Flour Power" >From: LIR119@delphi.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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