West Bend Automatic - Page 70

SOFT PRETZELS
Now you can make your own soft pretzels. If you are unable to fi nd coarse salt in the grocery store, you
may be able to buy it from a bakery. Makes 16 pretzels.
INGREDIENTS
8 ounces (1 cup)
3 cups
1 tablespoon
2 tablespoons
% teaspoon
1 tablespoon
IVi teaspoons
-Or-
1 teaspoon
1
WATER, 80°F
BREAD FLOUR
DRY MILK
SUGAR
SALT
VEGETABLE
SHORTENING
ACTIVE DRY YEAST
-Or-
FAST RISE YEAST
COARSE SALT
EGG WHITE, slightly
beaten
BREAD SELECT SETTING TO USE: Dough
1. Add water to bread pan.
2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingre
dients, pushing some of the flour mixture into the corners. Place pieces of shortening into corners of pan
on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough, placing onto floured surface.
5. Knead dough about 1 minute, then roll out into a rectangle, about V2-inch thick. Divide dough into 16
equal pieces. Shape each piece into a ball, place on greased baldng sheet, cover and let rest for 20 minutes.
Roll each ball into a rope about 14 inches long. Shape into a pretzel form on greased baking sheet. See
Diagrams 1 and 2. Brush lightly with water, cover and rise in warm, draft-free place for 30 to 50 minutes
until slightly risen.
6. For bread-like pretzels, brush with egg white, then sprinkle with coarse salt. Bake in preheated 375°F
oven for 20 to 25 minutes or until golden brown. Place on rack to cool.
For cbewy pretzels, bring 2 quarts of water to a boil in 5 quart Dutch Oven. Add 1 tablespoon salt and
stir to dissolve. Reduce heat to simmer, and place 2 to 3 pretzels into the hot water. Simmer 1 minute on
each side. Remove with slotted spoon, drain, then place on greased baking sheet. Brush with egg white,
then sprinkle with coarse salt. Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown.
Place on rack to cool.
Notes:
Diagram I
Fold each rope in half, then cross ends and twist once.
Diagram 2
Lift ends across to opposite edge and tuck ends
under. Place on greased cookie sheet.
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