Ingredients
PRETZELS
2 1/2 tsp yeast
4 cup flour
2/3 tsp salt
1 1/3 tbsp sugar
2 1/2 tbsp margarine, or butter
1 1/3 cup water
WATER FOR 'BATH
4 cup water, at a simmer
5 tsp baking soda
Directions
Add into the bread machine in this order. Set on manual. FORMING: Cut
dough into short strips, roll into ropes and shape into pretzels.
Cover with a tea towel and let rise for 45 minutes. 'BATH': In a cast
iron or OTHER NONALUMINUM pan, bring almost to a boil 4 cups of water
and 5 teaspoons of baking soda. Gently place (by hand or using
slotted spoon) the
pretzels into the water for approximately 15 seconds on each side
turning once. Do NOT let water come to a boil. Remove pretzels and
place on a greased baking sheet. Sprinkle with coarse salt (kosher).
Bake at 475 for 12 minutes.
NOTE: In my oven it took only about 10 minutes so watch carefully. Do
NOT make the strips too fat; they really puff up. If you are on a
salt-free diet use sesame, poppy, garlic; whatever you like on the
outside...the WHOLE family, both upstairs and downstairs loved them
and the DAK did all the hard work.
* If you use a machine that needs the water first add ingredients in
reverse order. FROM: Donna German's THE BREAD MACHINE COOKBOOK I and
Grandma Elaine's kitchen.
Servings: 18 servings
Pretzels-A Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads
The History of Recipes
Food historians have found proof that recipes existed back into history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these ancient records were just basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe found, according to historians is a series of tablets in ancient Sumerian which recount the preparation 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. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like basil, mint and dill. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in manuscripts on cooking, the majority of which still exist in private libraries. For the decades that followed, the powerful and wealthy houses competed to serve up the most extravagent meals, and as a result cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pretzels A recipe.
