| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2199.1 | Check out THE cookbook. | REORG::AITEL | Never eat a barracuda over 3 lbs. | Mon Jan 15 1990 11:46 | 4 |
| I use the one in Joy of Cooking. Don't have it here with me, but
SURELY you have JOY? ;-)
--Louise
|
| 2199.2 | I think it was just white bread dough | 6308::RICHARDSON | | Mon Jan 15 1990 12:58 | 3 |
| I haven't made those uin years, but as far as I can recall the recipe
was basically white bread dough, though you can "liven em up" a bit by
adding things like cracked peppercorns.
|
| 2199.3 | | RAINBO::CANNOY | with dying dreams beset. | Mon Jan 15 1990 14:26 | 6 |
| There was an excellent recipe last fall (or maybe the year before) in
either Food and Wine or Bon Appetit. (How's that for specific and
helpful ;-) It was basically a yeast bread, but the important part was
to boil them a minute or so in water with some liquid malt in it. That
gives them the right glaze and consistency. I'll try to find the
magazine and enter the recipe, but it may take a while.
|
| 2199.4 | I add a little extra oil | FORTSC::WILDE | Ask yourself..am I a happy cow? | Mon Jan 15 1990 16:51 | 5 |
| A white or whole wheat (yes, they taste wonderful) yeast-risen bread recipe
is fine, but I think the end product is better if I make the dough "shorter"
by adding additional oil. I use approx. 1 and 1/2 times the oil in pretzel
dough as I use in bread dough. I use canola or olive oil, not butter or
margarine.
|
| 2199.5 | How about hard pretzels? | FLUKES::SUTTON | He roams the seas in freedom... | Wed May 13 1992 07:40 | 9 |
| Okay, here's one I haven't heard asked in here before:
How can I make some nice HARD pretzels? I've made the soft pretzels
from 'Joy..', and found a similar (marginally better, I thought) one in
the King Arthur cookbook. But I occasionally enjoy the crunchiness of a
nice hard pretzel (like Bachman's or Snyder's from Shaw's) - how can I
duplicate this at home?
/Harry
|
| 2199.6 | Don't pre-boil | SAHQ::WILLARD | REMEMBER THE PRIME DIRECTIVE | Thu Aug 06 1992 09:49 | 4 |
| Not knowing for sure, but try NOT boiling them first, lay them on a
cookie sheet, and bake at a low temp.
Cynthia
|