Ingredients
3 cup all purpose flour
1 package active dry yeast
1 tsp salt
1 tsp course ground black pepper
1 1/3 cup water
3 tbsp oil
1 tbsp honey
1 egg yolk
1 cup (4oz)shred shp ched cheese
1 egg white, beaten
2 tbsp grated parmesan cheese
1 or
1 tbsp kosher salt
Directions
1.Lightly spoon flour into measuring cup; level off. In large bowl,
combine 2 cups glour, yeast, salt and pepper. In small saucepan, heat
water, oil and honey until very warm (120-130 deg).
2. Add warm liquid to flour mixture; blend at low speed until
moistened. Beat 3 minutes at medium speed. Stir in egg yolk and
enough remaining flour until dough pulls away from sides of bowl.
(Dough will be soft). Cover; let rise in warm place (80-85 deg) for
40 minutes, or until doubled in size.
3. Heat oven to 400 deg. Generously grease cokie sheets. Punch down
dough. On floured surface, knead cheddar cheese into dough. Divide
dough into 12 pieces. Roll each piece into pencil-thin 18" rope; tie
in loose pretzel shape. Place on greased cookie sheet. Brush with egg
white; sprinkle with Parmesan cheese or kosher salt.
4. Bake at 400 deg for 12-18 minutes or until golden brown.
Immediately remove from cookie sheet. Cool completely on wire racks.
Servings: 12 servings
Pepper Cheese Pretzels Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Cheese
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, in fact as far back as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in the Sumerian language describing the making 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 blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans used a wide range of aromatic flavours, including some familiar names for example basil, rue and asafoetida. Later, we have some interesting books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is served today, but rather descriptions of the types of meals eaten by the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like coriander, basil and rosemary. These new foods and spices created an explosion in books on cookery, some of which still exist in private collections. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pepper Cheese Pretzels recipe.
