3 1/2 cup all-purpose flour, unsifted
2 tbsp sugar
1 tsp salt
1 package active dry yeast
1 cup water
1 tbsp water
1 egg yolk, beaten
1 coarse salt
Directions
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup
water and margarine to 120 to 130 degrees. Gradually add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup
flour.
Beat at high speed 2 minutes. Stir in enough additional flour to
make a soft dough. On floured board, knead 5 minutes. Set in greased
bowl; turn to grease top. Cover and let rise in warm, draft-free
place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a 20-inch
rope. Shape into pretzels or other shapes. Place on greased baking
sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon
water; brush on pretzels. Sprinkle with coarse salt. Bake at 375
degrees 15 minutes or until done. Cool on racks.
Servings: 12 servings
90-Minute Soft Pretzels Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads
The History of Recipes
We are able to trace the history of written recipes back into history, in fact as far back into recorded history as the early Egyptians, and maybe even further. In practice though, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient cooks used many spices and herbs, including many that are still in use today for example bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as parsley and basil. The introduction of these new tastes created an explosion in books on cooking, many of which still exist in private libraries. During the next few centuries, the wealthy families of Wesstern Europe strove to serve the best banquets, and consequentially chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording recipes of the day. By the advent of the 20th century, recipe publications are greatly in demand due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this 90 Minute Soft Pretzels recipe.
