Monday, March 31, 2008
1 pk Active dry yeast
1 c Warm water
2 1/2 To 3 cups all purpose flour
2 tb Olive oil
1 tb Sugar
6 tb Baking soda in 6 cups water
In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,the
oil,and sugar. Beat for about 3 minutes to make a smooth batter.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn out onto a floured board and knead until smooth and satiny (about
5 minutes) adding flour as needed to prevent sticking. Place dough in
a greased bowl; turn over to grease top. Cover and let rise in a warm
place until double (about 1 hour).
Punch down dough, turn out onto a floured board,and divide into 12
pieces. Shape each into a smooth ball by gently kneading. Then roll
each into a smooth rope about 18 inches long, and twist into a
pretzel shape. Place slightly apart on a greased baking sheet turning
loose ends underneath. Let rise, uncovered,until puffy (about 25
Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum)
bring soda water to a boil; adjust water to keep water boiling
gently. With a slotted spatula, lower 1 pretzel at a time into pan.
Let simmer for 10 seconds on each side,then lift from water,drain
briefly on spatula, and return to baking sheet. Let dry briefly, then
sprinkle with coarse salt and let stand,uncovered, until all have
Bake in a preheated 425 degree oven for 12 to 15 minutes or until
golden brown. Transfer to racks; serve warm with butter, mustard or
even cream cheese. Or let cool completely,wrap airtight,and freeze.
To reheat, place frozen on ungreased baking sheets and bake in a
preheated 400 degree oven for about 10 minutes or until hot. Makes 1
Tuesday, March 25, 2008
Thursday, March 20, 2008
Monday, March 17, 2008
A staple in Irish homes, Irish soda bread is quick and easy. For feast days the Irish add fruit and spices to make this a special bread. This is an appropriate recipe for the Feast of St. Patrick or any other Irish Saint.
Sift the flour and the dry ingredients into a bowl. Make a hole in the center and stir in the buttermilk. If too dry, add a little more milk. Make a rather stiff dough, divide into 2 loaves, and bake on a greased pan in a moderate oven at 350° F. for 45 minutes.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Thursday, March 13, 2008
Prep and Cook Time: 5 minutes
Juice of 4 oranges
1 cup fresh or frozen strawberries
2 tsp honey
Sections from 1 grapefruit
1/2 cup sliced strawberries
Strain into 2 chilled glasses.
Top with grapefruit sections and sliced strawberries.
Wednesday, March 12, 2008
Thursday, March 6, 2008
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