Name: Whole Wheat Pretzels
Ingredients: Norma wrenn; 1 pk Active dry yeast; (1 t); 1/4 c Warm water; (110~); 1 3/4 c Warm milk; (110~); 3 tb Honey; 3 tb Butter buds; 1/4 c Wheat germ; 5 1/2 c Whole wheat; about; 3/4 ts Baking powder salt; omitted used; 1/2 ts Garlic salt; 2 Eggs using egg substitute; Coarse salt

Most human beings evidently do not like to think. At the very least, most seem quite satisfied never to think in a concerted, critical, and careful way. [They] never think strategically, consistently, or critically. They go from thought to thought without reflection, analysis, or questioning their own decisions. They operate at the basic level of thinking, and they think about the things that interest them, but they are not seriously interested in the process and quality of thought.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			96	Servings

INGREDIENTS

		Norma wrenn
1	pk	Active dry yeast; (1 t)
1/4	c	Warm water; (110~)
1 3/4	c	Warm milk; (110~)
3	tb	Honey
3	tb	Butter buds
1/4	c	Wheat germ
5 1/2	c	Whole wheat; about
3/4	ts	Baking powder salt; omitted used
1/2	ts	Garlic salt
2		Eggs using egg substitute
		Coarse salt

INSTRUCTIONS

In a large bowl, dissolve yeast in warm water. Stir in milk, honey,
shortening, and wheat germ. Using a wooden spoon or electric mixer,
gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from
sides of bowl in stretchy strands. Cover and let stand in a warm place
until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of
the flour with the baking powder and the 1-3/4 teaspoons salt; set aside.
Punch dough down and stir in flour mixture. Turn onto a lightly floured
board and knead until smooth (about 5 minutes), adding flour as needed to
prevent sticking. Divide kneaded dough into 4 equal portions. Cut each
quarter into 12 equal pieces and roll each piece into a rope about 24
inches long. Cut in half and twist each half into a pretzel. Place
pretzels, slightly apart and with loose ends turned under, on well-greased
baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg
and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400~
oven for 10 to 12 minutes or until golden; transfer to a rack. After all
pretzels have been baked, turn oven off. Pile baked pretzels onto 2
ungreased baking sheets and set in turned-off oven for 2 to 3 hours or
overnight, until thoroughly dried (break one to test). 8 dozen
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
12, 1998

A Message from our Provider:

“REMEMBER! Only _you_ can prevent forever fires!”