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2 c Skim milk 1/4 c Canola oil
2 ea Envelopes active dry yeast 6 3/4 c Flour
1/2 c Very warm water 1 qt Water
1/2 c Sugar 1 ea Egg white
3/4 ts Baking powder 1 tb Water
1 ts Lite salt or less
20 servings
Scald milk-cool to lukewarm. In a large bowl, sprinkle yeast over 1/2 cup
very warm water to dissolve. Add sugar, cooled milk, baking powder, lite
salt and oil. Add 3 cups flour. Cover and let rise until double in
size(about 45 minutes). Stir down batter, add remaining flour and knead
for about 10 minutes on lightly floured board. Punch down dough. Cut into
20 pieces and set aside 10 minutes. Roll each piece into thin, ropelike, 24
inch length, using your hands to roll and stretch dough. Dough will be
elastic and will retract somewhat after being stretcheed. To form a
pretzel, grasp each end of dough, forming a horseshoe with curved part
away from you. Twist ends once around each other and press each firmly onto
loop of dough beneath them. Set dough aside to rest on a lightly floured
work surface, covered, for 10 minutes. Preheat oven to 450 degrees. Dust
baking sheet with cornmeal. In a large, deep pan, simmer 1 quart water.
Poach pretzels 2-3 at a time for about 30 seconds, removing gently with a
slotted spoon. Carefully pat dry with paper towels, and put on prepared
baking sheet. Mix egg white 1 tablespoon water. Brush each pretzel with
egg white glaze. Bake until golden brown, 12-15 minutes. For crustier
pretzels, put under broiler 30 seconds before baking. Serve warm with
mustard. Makes 20 large pretzels.
~------------------------------------------------------------------------
1 pretzel
calories 193,protein 5.2 gm,carb. 35.3 gm,total fat 3.1 gm,CSI Units
0.5,dietary fiber 1.0 gm,sodium 80 mg,potassium 158 mg,calcium 46 mg,iron
1.2 mg
 
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