|Bread: From Sourdough to Rye|
|by Linda Collister|
"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more.
1 - 10 of 58 for pretzel bread
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Combine in mixer ... 12 pieces for pretzels or 36 smaller ... Sprinkle with coarse salt. Bake about 12 minutes until crispy and brown. Keeps about a week.
Use refrigerated bread sticks to form pretzels, letters, shapes ... cheese. You can also roll them in cinnamon/sugar mixture or Parmesan cheese before baking.
Dissolve yeast in ... portions. Roll into ropes with hands to 1/2 inch thickness and 15 inches in length. Form pretzel. Place on cloth; let rise 20 minutes.
Dissolve yeast in ... spoon carefully lower pretzels into water for ... out of water. Put on greased cookie sheet. Bake about 12 minutes or until brown.
One beaten egg ... rack. Shape into pretzel shapes instead of ... baking soda added. Place on baking sheet, sprinkle with salt and bake as directed above.
In separate bowl: Coarse salt Preheat oven to 400 degrees. Grease cookie sheet. Pour warm water into large bowl, stir in yeast. Stir in salt, sugar ...
Put yeast and ... 7 pieces for pretzels - 3 pieces ... or 40 minutes for bread. Brush bread with butter immediately after baking to avoid hardened crust.
Dissolve yeast in ... cookie sheet. brush pretzels with beaten egg. ... shape pretzels smaller and bake until brown. Will keep well for a number of days.
Place ingredients in ... size. Shape into pretzels. paint with ... mixture. Sprinkle with coarse salt. Bake on cookie sheet at 425 degrees for 10 minutes.
Mix yeast, water, ... cookie sheet with salt, lightly. Place pretzels on sheet and brush with egg; sprinkle with salt. Bake at 425 degrees for 12-15 minutes.
Result Page: 1
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