Guest guest Posted December 7, 2001 Report Share Posted December 7, 2001 * Exported from MasterCook * Classic Pretzels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sugar 2 cups room-temperature water 1 tablespoon active dry yeast -- or 2 teaspoons instant yeast 3 cups White or Whole Wheat Flour 2 teaspoons non-diastatic malt powder or sugar 1 tablespoon salt 2 1/2 cups Unbleached All-Purpose Flour -- (2 1/2 to 3) Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough. Knead well, place in a bowl, and let rise till doubled. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking sheet. When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Description: " These old-fashioned " Philadelphia-style " pretzels are almost like bagels -- smooth and shiny on the outside, chewy within. " Source: " King Arthur Flour " Yield: " 16 pretzels " * Exported from MasterCook * Cranberry-Orange Crunch Muffins Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Muffins & Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached All-Purpose Flour -- (8 7/8 ounces) 1/3 cup sugar -- (2 3/8 ounces) 1 tablespoon baking powder 1/2 teaspoon salt 1 large egg 1/4 cup vegetable oil -- (1 3/4 ounces) 3/4 cup 1% milk -- (6 ounces) 1/4 cup orange juice -- (2 ounces) 1/8 teaspoon orange oil -- OR 1/2 teaspoon grated orange peel 1 cup dried sweetened cranberries -- (4 1/4 ounces) Topping 1/4 cup finely chopped walnuts or pecans -- (7/8 ounce) 1/4 cup brown sugar -- (1 3/4 ounces) darkor light, firmly packed 1/2 teaspoon cinnamon Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup. Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until theyÕre nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesnÕt collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely. Yield: " 12 " NOTES : substitute coarsely chopped fresh or frozen cranberries dried sweetened cranberries, or (for a slightly " tarter " muffin) * Exported from MasterCook * English Muffins Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk -- warm 3 tablespoons butter 1 1/4 teaspoons salt 2 tablespoons granulated sugar 1 egg -- lightly beaten 4 cups King Arthur Unbleached Special Bread Flour -- (4 to 4 1/4) 2 teaspoons instant yeast Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the " dough " or " manual " setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes. Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side. Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle. When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins. Yield: " 16 " * Exported from MasterCook * Hot Buttered Pretzels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, including Crostini Send to vege list Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 1/2 cups Unbleached All-Purpose Flour 1/2 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons regular instant yeast 7/8 cup warm water* -- (7/8 to 1) TOPPING 1/2 cup warm water 2 tablespoons baking soda coarse kosher or pretzel salt -- melted 3 tablespoons unsalted butter *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough. Food Processor Method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its two kneading cycles, then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy. Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Description: " Pretzels are available crisp and hard from your grocery or, if you're lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft, chewy kind. " Source: " King Arthur Flour " * Exported from MasterCook * Toaster Corncakes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Unbleached All-Purpose Flour 3/4 cup yellow cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon salt 6 tablespoons granulated sugar 3 eggs 2/3 cup milk 1/2 cup unsalted butter or margarine -- (1 stick) melted In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk the eggs and milk till thoroughly combined (we love to use a hand blender for this type of chore). Pour the milk/egg mixture and the melted butter or margarine over the dry ingredients, and stir just to combine; don't beat this mixture, or the cakes will be tough. Using a spoon or muffin scoop, scoop a generous 1/4 cup (or scant 1/3 cup) of batter into nine 3 3/4-inch corncake cups (or whatever; see above). The cups should be just about half full, maybe a bit less. Wet your fingers and spread the batter to cover the bottom of the cups, smoothing the top at the same time. If you're using a 9 x 13-inch pan, grease it lightly (or line it with parchment) and spread the batter into it, smoothing the top. Bake the muffins in a preheated 350°F oven for about 18 minutes, or until the bottoms are golden brown but the tops aren't colored yet, or just barely beginning to color (since they'll be going into the toaster, you don't want them to brown too much in the oven). Remove the cakes from the oven, and allow them to cool for 15 to 20 minutes before removing them from the cups. If you've used a 9 x 13-inch pan, let the cake cool, then cut it into nine rectangles, each approximately 3 inches wide and 4 1/4 inches long. Split and eat warm, or cool to room temperature, split, and toast. Yield: 9 cakes. NOTES : Here's a recipe for which we've had quite a few requests: toaster corncakes, English muffin-sized, sort-of-sweet cornbread rounds that can be split, toasted, and slathered with butter and jam. We've seen these in blueberry and cranberry versions, as well as the plain corn formula we offer here; feel free to make your own additions of frozen or dried fruit (though there's something about the basic corn recipe that is very satisfying; the corn flavor really shines through). Quote Link to comment Share on other sites More sharing options...
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