Tuesday, March 12, 2013

Pretzel Bread

Pretzel Bread.
I know.
 
 
This was a Pinterest find.
Matt's darling cousin, Jenny, had it pinned and it looked really good. I remember in Utah eating pretzel rolls from Costco and how good they were. This bread looked just like those.
How hard could it be?
 
Not even a little bit hard.
 
Almost as easy as that peasant bread I make and it tastes so good.
 It's a giant, salty soft pretzel.
 
 
 Roe had a slice with some cream cheese spread on it and it was fantastic.
I put nasty Velveeta on some and I was in heaven.
I know Velveeta is the Kmart of all cheeses, but I still like it for some things.
 
The boys all just ate it plain and we ate both loaves by the time everyone went to bed last night.
 
Caleb- you want to make this.
 I did it all in my Kitchenaid and it was perfect. Abbie can make this bread, but know that if you have her help make it, you will have to share it with her.
The recipe says it is better warm, so let that be your excuse to eat it all the day you make it.
 
Link and recipe: ( I followed it exactly, turned out perfect)
 
http://www.seededatthetable.com/2013/03/07/sliced-pretzel-bread/
 
 
Sliced Pretzel Bread
Prep Time: 15 (active) 55 (inactive)
Cook Time: 20 minutes
Yield: 2 loaves
Serving Size: 2 slices
Sliced Pretzel Bread
!
  • 4 Tablespoons butter, melted
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 1/2 cups warm water (110 to 115 degrees F)
  • 1 package (2 1/4 teaspoons) instant yeast
  • 22 ounces (about 4 1/2 cups) all-purpose flour
  • Vegetable oil (nonstick) spray, for pan and bowl
  • 10 cups water
  • 2/3 cups baking soda
  • 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)
In the bowl of a stand mixer, combine the butter, sugar, salt and 1 1/2 cups warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.
Preheat the oven to 450 degrees F and adjust the oven rack to the lower third of the oven. Line a large baking sheet with parchment paper and lightly spray with vegetable oil; set aside. (Alternatively, you can use a silicone liner with no spray.)
Turn the dough out onto a slightly oiled work surface or pastry mat. Divide into two equal halves. Shape into loaves and place side by side onto the lined baking sheet. Cover lightly with a clean kitchen towel and let rest for 10 minutes.
Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.
Carefully place one loaf in the boiling water for 30 to 40 seconds, turning once. Use a large slotted spoon or spatula to remove from the water and return to the pan. Repeat with second loaf. Brush the top of each loaf with the egg wash then sprinkle with kosher salt. Use a sharp knife to score a shallow "X" on the top of each loaf.
Bake in the preheated oven until dark golden brown and the sound of tapping the loaf is hollow (approximately 20 to 25 minutes.) Allow to cool on a wire rack for at least 10 minutes before slicing and serving.
 
Notes
If you do not plan to consume the bread the same day, then I would suggest freezing immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!
 
 

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