(3) Mix liquid ingredients separately in a large bowl. (2) Mix the dry ingredients, including the yeast. (See Step 6 for more clarification on this.) One of those hours is so that the egg yolk comes to room temperature. The time to make eight to sixteen pretzels is about 3-1/2 hours total. Read on for tips and notes I discovered about fermenting, yeast and making pretzels. I was pleasantly surprised at the answer. The question I asked myself to answer at the end of this challenge: Will the end product be the same if the pretzel dough recipe for the bread machine is used and the dough is hand-kneaded? I also really wanted to know if the same recipe that was in the bread maker’s book could be used without getting out the bulky bread maker. Thus I give credit to my husband for helping me come up with a Challenge entry and subsequently, a Contest entry.įor those wives and loved ones who have that “I-want-to-use-it-more-than-once-a-year” bread maker, perhaps this instructable can help you. (Argh I thought there goes another year of that thing in the pantry.) I mentioned the scoochmaroo Challenge to my husband about fermenting, and the first thing he thought of was making something with the bread maker. If we didn’t use it in one year, it was going in the garage. I remember telling myself back then that the bread maker had a one-year chance of living in that pantry. I really thought it had been much longer than that. That is when the menacing- sounding voice in my head said “ Hah!” The last time we used the bread maker, I put a sticky note on it with the date. Me, closing my eyes and asking again: “ When was the last time we used it?” My husband: “But if we put it in the garage, then we won’t make bread with it.” When was the last time we used it? Let’s put it in the garage.” Me: “That bread maker is taking up space in the pantry. The conversation usually goes something like this: That combined with the pretty much universal availability made it the right choice for these.Every year, my husband and I have a “script” discussion (you know what that is if you are married or have been with your significant other long enough) about an appliance that is stored in our pantry.ĭon’t get me wrong – it’s a very nice bread maker and I want to keep it. We did find that canned biscuits ended up giving us a light and fluffy bite with a crispy exterior. If you do find that, I would definitely say to use it in place of the biscuits in this recipe. And you know that I want y’all to be able to get your hands on everything I use in my recipes, so we passed on that. Unfortunately, not everyone has access to a supermarket with an extensive bakery that offers ready made pizza dough. While the canned French bread and pizza crust yielded a beautiful bake, the texture and flavor just wasn’t quite right. The super market bakery pizza dough was amazing – perfect texture and bake which is fully due in part to it containing yeast, unlike the canned varieties. Being thorough, I tested canned pizza crust, canned French bread, biscuits, and that refrigerated raw pizza dough that you can find in the bakery section of many grocery stores. I have been in the kitchen testing this recipe for a while now after seeing something similar. And when bread is in the form of a pretzel it can be pretty dang delicious! But, what if I told you that you can make these perfectly satisfying pretzel bites, previously inhaled only once a year at the county fair, with just a can of refrigerated biscuit dough? It’s for real. Bread is just about one of the best things in the world.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |