Dsfs Pretzel Bread Food

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.

CHEDDAR CHEESE PRETZEL BREAD

Steps:

• In a small skillet cook onion in butter til tender but not brown, 7 minutes. Cool.
• Mix together warm water yeast, 1 tbsp sugar, set aside to proof, about 10 minutes.
• In a food processer mix together flour, cooled onion, egg, cheese italian seasoning and 1/2 tsp salt.
• Add yeast and water mixture. Mix until forms a soft dough.
• Turn dough onto floured surface, knead 6-8 minutes.
• Shape into ball place in lightly greased bowl turn once to grease top. Cover and let rise in warm place for 1 1/4 hours.
• Punch down Turn out onto lightly floured surface and let rest for 10 minutes. This step is important. It makes the rope easier to work with.
• Lightly grease Baking sheet. Roll dough into a 48 inch long rope.
• On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
• Take one end in each hand and twist once at the point where the dough overlaps.
• Lift each end across to the edge of the circle opposite.
• Moisten the ends and tuck underneath. press to seal.
• Cover and let rise in a warm place 45 minutes.
• Stir together egg white and 1 tbsp water, brush onto bread sprinkle with coarse salt.
• Bake in 375 oven for 20 minutes, then loosely cover with foil and continue baking another 20-25 minutes.
• Remove from oven cool on wire rack.
• I serve this bread with a packaged cheese sauce, for dipping or spreading.

DSF'S PRETZEL BREAD

Steps:

• Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
• Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
• Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
• Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
• Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.