Ingredients
1 package yeast, active, dry
1 1/2 cup ; water, warm,110-120 degre
1 tsp salt
1 tbsp sugar
4 cup flour, unbleached
1 each egg, large, beaten
1 salt, coarse
Directions
Dissolve yeast in warm water. Add salt and sugar to yeast mixture.
Blend in flour and knead dough until smooth, about 7 to 8 minutes.
Cover and let dough rise until double in bulk. Punch down. Cut dough
into small pieces and roll into ropes. Twist ropes into pretzel
shapes and place on greased cookie sheet. Using a pastry brush, bursh
pretzels with egg and sprinkle with coarse salt. Allow pretzels to
rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15
minutes or until browned. Best if eaten immediately. If not, store
in airtight container. Makes 12 6-inch pretzels.
Servings: 6 servings
Pretzels Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads
The History of Recipes
We are able to track the history of meal recipes far back into ancient history, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, these, early cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times were skilled in the use of many spices and herbs, including some that we all recognise such as basil, rue and asafoetida. As we move on, there were a couple of recipe books from the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these have no connection with the curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in manuscripts on cooking, many of which are now in private cookery archives. During the following few hundred years, the rich and powerful families of the West competed to serve the best banquets, and as a result the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery books are highly popular due to increased literacy, people having increased leisure time and a general increase in wealth. The arrival of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pretzels recipe.
