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Roman Pretzels

Bread Baking for Men

A recipe for soft and chewy pretzels originally made by the Romans. Try brushing plain pretzels with butter when they just come out of the oven, then sprinkle with cinnamon sugar. They are also delicious with cream cheese and a variety of toppings.

    1 cups whole milk, warmed to 110
    2 tablespoons butter, melted
    3 tablespoons granulated sugar
    1 teaspoon salt
    2 teaspoons active dry yeast
    3 cups bread flour
    2 tablespoons non-diastatic malt powder
    2 tablespoons dough relaxer



1.  Bread machine method: Place all ingredients in the bread
     pan. Set on White, dough and large cycle. Go to step 4.

2.  Hand method: In a large bowl, whisk the milk, butter, sugar,
     salt and yeast. Stir in the flour, malt powder and dough
    
relaxer. Knead 3 minutes.

3.  Place the dough in an extra large bowl and spray top with oil.
     Turn oven on to 200, when you can feel the heat on your
     hand, turn the oven off. Cover with a damp cloth and leave to
     rise until double or about 1-1 hours.

4.  Punch down and use a rolling pin to form a 10 x 6-inch
     rectangle. Use a pizza wheel to cut -inch slices from the
     long side of the rectangle. Lift pieces and roll by pressing
     palms together and letting the rope hang from each end to
     carefully form a 15-inch long piece.

5.  Take each end and swing gently like a jump rope to lengthen
     even more. Each piece should be 30 inches long. Form a
     pretzel shape, then place on greased baking sheets. Let the
     pretzels rise until doubled.

6.  Bring water to boil in a 6-quart Dutch oven. Drop 2 pretzels
     in at a time and cook 10 seconds a side. Set on greased
     baking sheets.

7.  Bake 8-10 minutes in a preheated 400
oven or until
     lightly browned.

     Hint: Brush with melted butter and sprinkle with Fleur de
     Sel or a coarsely ground salt. Cinnamon sugar is also
     delicious. If you want to add other toppings, brush pretzels
     with butter before baking and then sprinkle with poppy seeds.

      Makes 16 pretzels



 

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