Homemade Soft Pretzels
Where I grew up, football was a big deal. Especially Friday night high school football. Texas can claim the high school football craze all they want, but I can attest that my home town in Michigan was just as into it, if not more. If Halloween fell on Friday, it was postponed to Saturday. If there was an away game, our city turned into a ghost town. Our team competed in the state finals all four years I was there, with two victories. Professional (NFL) football was a big deal, too, despite a winning season or not. Being in the south now, football is a big deal once again…glory! The original recipe calls for eight big pretzels, but I decided to scale them down into smaller portions to serve a crowd. And, for those of you intimidated by shaping a perfect pretzel, it’s easier than I should even admit. UPDATE: Below is a photo of what these look like as eight large soft pretzels: In the bowl of a stand mixer, combine the butter, sugar, salt and 1 1/2 cups warm water.
Soft Pretzels with Jalapeno Cheese Sauce
Well the Superbowl didn't have the outcome that I was hoping for, my team had too many turnovers, I wasn't a fan of the halftime show and the commercials weren't anything exciting, but the food was good at least. For me these soft pretzels were the highlight of the night. I debated between a couple different recipes - one from Baking Illustrated and one from Alton Brown. The pretzels are best eaten the day they are made or you can freeze them right away and then warm in the oven when you want them. I made a simple spicy, garlicky cheese sauce to dip these in because it sounded good and I was already chopping jalapenos and garlic for guacamole and sliders that I was making. Soft Pretzels Recipe slightly adapted from Baking Illustrated Dough: 1 package rapid-rise yeast 1/4 cup honey 1 tsp salt 3 cups bread flour (16 1/2 ounces) 1 cup water, at approximately 110 degrees Approximately 1 T olive oil Separate dough into 12 approximately 2 ounce pieces. Jalapeno Cheese Sauce
Garlic Cheese Rolls « Raptor Toe – Food, Baking, Fun.
February 15, 2011 Oh so easy. These went with the soup I made in the prevous post. My solution? I've had this bulk grocery store garlic butter in my fridge for a while. I made my regular pizza dough, with the addition of some nomu peri peri spice to give it some kick. Pizza dough recipe here. Grated a layer of mozzarella cheese on top. Beautiful! More cheese! Bake in a 400 degree oven until gorgeous and golden brown! Like this: Like Loading...
Pretzel Rolls
Update 11/18/2011: I have not had the opportunity to make this recipe since this posting until today. I have read through the comments and appreciate all of them. I am not sure if I originally recorded my measurements inaccurately or what happened. I have posted this recipe before but these beauties are so good that they deserve another post. Pretzel RollsThe Dough6 - 7 1/2 cups unbleached, all-purpose flour 1 teaspoon salt 3 tablespoons canola oil 2 teaspoons active dry yeast2 1/2 cups milk, slightly warmed 1 cup water, slightly warmed Coarse sea salt for sprinkling The "Bath" 7 cups water 1 tablespoon salt 4 tablespoons baking soda In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. Add canola oil and warmed water to yeast mixture. Punch down dough and knead in bowl for one minute. While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready.
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe
Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients 1 egg*1/3 cup olive oil2/3 cup milk1 1/2 cups (170 grams) tapioca flour1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)1 teaspoon of salt (or more to taste) Special equipment recommended:
Christmas Morning Treats!
In these final days leading up to "the big day" we are all scrabbling to put the finishing touches on Christmas Morning! Don't forget to have a little breakfast treat ready... That said, here's a yummy recipe to enjoy while you lounge in your new robe & slippers... and while the kiddos play with their new toys from Santa! 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter or margarine, melted 1/2 C. maple syrup 1/3 C. packed brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Spray a fluted pan with non-stick spray. Place about half of the syrup mixture in the bottom of the pan. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for 15 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! the step-by-step pictorial on how to Merry Christmas!
