SUBMITTED BY Jemmie Fay Stone
Delicious Pretzel Bread
A soft and chewy bread perfect for sandwiches or treats
Ingredients:
1 pkg. Active dry yeast (2 1/4 tsp.)
2 Tbsp. Heavy cream (room temperature)
1 1/2 Tbsp. Brown sugar
4 quarts boiling water
1/3 cup baking soda
1 cup hot water
3 Tbsp. Salted butter
1 tsp. Kosher salt
2 1/2 – 3 cup flour
2 Tbsp. Melted butter
Salt to taste
Directions:
Add yeast, water, milk, brown sugar, and butter together in a large bowl. Whisk ingredients until combined. Set aside to rest 10 minutes, until frothy. Mix in kosher salt and 2 1/2 cups of flour. As more as needed until desired dough consistency is reached. Dough should be tacky, yet firm. Cover bread with a warm damp towel in bowl for 30 minutes.
Knead dough by hand or machine for 5-10 minutes until dough is shiny and elastic. Place dough back in bowl and recover with warm damp towel for 1 hour.
Pre-heat over to 400 degrees F. Bring 4 quarts of water to a rolling boil and slowly add baking soda. (make sure to add in slowly as dumping it all in at once will cause a volcano-like effect that results in lots of clean up)
Remove dough from bowl and punch down. Divide into two loaves and shape as wanted. Lower them into the water solution and boil on each side for 15 seconds. Do not leave the loaves longer than 30 seconds total in the solution. Carefully drain off excess water from loaves and place on oiled baking sheet. Using a sharp knife cut a giant “X” into each loaf and sprinkle with salt according to taste.
Bake at 400 degrees for 22 minutes, turning pan baking sheet once half way through baking to ensure even baking. Once removed, immediately brush with melted butter to ensure a soft crust.
A soft and chewy bread perfect for sandwiches or treats
Ingredients:
1 pkg. Active dry yeast (2 1/4 tsp.)
2 Tbsp. Heavy cream (room temperature)
1 1/2 Tbsp. Brown sugar
4 quarts boiling water
1/3 cup baking soda
1 cup hot water
3 Tbsp. Salted butter
1 tsp. Kosher salt
2 1/2 – 3 cup flour
2 Tbsp. Melted butter
Salt to taste
Directions:
Add yeast, water, milk, brown sugar, and butter together in a large bowl. Whisk ingredients until combined. Set aside to rest 10 minutes, until frothy. Mix in kosher salt and 2 1/2 cups of flour. As more as needed until desired dough consistency is reached. Dough should be tacky, yet firm. Cover bread with a warm damp towel in bowl for 30 minutes.
Knead dough by hand or machine for 5-10 minutes until dough is shiny and elastic. Place dough back in bowl and recover with warm damp towel for 1 hour.
Pre-heat over to 400 degrees F. Bring 4 quarts of water to a rolling boil and slowly add baking soda. (make sure to add in slowly as dumping it all in at once will cause a volcano-like effect that results in lots of clean up)
Remove dough from bowl and punch down. Divide into two loaves and shape as wanted. Lower them into the water solution and boil on each side for 15 seconds. Do not leave the loaves longer than 30 seconds total in the solution. Carefully drain off excess water from loaves and place on oiled baking sheet. Using a sharp knife cut a giant “X” into each loaf and sprinkle with salt according to taste.
Bake at 400 degrees for 22 minutes, turning pan baking sheet once half way through baking to ensure even baking. Once removed, immediately brush with melted butter to ensure a soft crust.
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