 |
Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
Ahh . . . the smell of fresh homemade bread! These soft pretzels are perfect with cheese and cherry tomatoes under a shady tree by the pond . . . or with soup, or anywhere! A simple vegetarian bread with extra nutrients from the super-healthy flax seeds. Enjoy! (I recommend using Milanaise brand organic unbleached flour, if you can find it.) Ingredients:
2 -3 cups all-purpose flour |
5 teaspoons sugar |
1 teaspoon salt |
1 teaspoon sugar |
1 (8 g) package traditional active dry yeast |
1/4 cup warm water |
1 cup warm water |
1 tablespoon olive oil |
1/4 cup flax seed |
Directions:
1. Combine 1 cup flour, 5 tsp sugar and 1 tsp salt in medium mixing bowl.
2. Proof yeast by emptying package into 1/4 cup warm water and 1 tsp sugar. Wait ten minutes. If yeast doubles in size, it is good. (Family tip: sing a happy song to it while it rises.).
3. Mix 1 cup of warm water and 1 TBSP olive oil. Add to dry mixture, along with proofed yeast.
4. Mix well. Stir in flax seeds and enough flour to make a soft dough.
5. Knead on lightly-floured surface, adding flour as needed, until smooth and no longer sticky (about 4 minutes).
6. Put in bowl greased with olive oil, cover top of bowl loosely with plastic wrap, and leave in a warm place for 45 minutes to an hour to rise (until it doubles in size). I leave it on the counter beside the oven and preheat it to 475 - the warm oven helps the rising and it takes a while for the oven to heat to 475 anyhow.
7. After it has risen, punch it down and knead about five times. Break into 8 pieces (or up to 12, depending on how big your batch is) and shape into pretzels. let rise 5 minutes more in pan, covered (I use the same plastic wrap).
8. Bake 15 -17 minutes at 475, until golden brown. Let them cool a bit, and eat!
|
|