I actually wanted
to name these ones "pretzel sticks" as they are supposed to be
longish cheesy pretzels, but somehow mine weren't slim enough to be
called sticks. So there, let's go with the label bread.
I
have posted my recipe for German style Swabian pretzel rolls before
and I would advise you to read that post through as well before
baking. I have explained there more the science behind this
particular baking method and how I prepared the sodium carbonate
needed in this recipe.
Ingredients
600g flour
25g dry yeast
2tsp salt
400ml water
3tbsp sodium carbonate (to be made from
sodium hydrogen carbonate)
200g mature Cheddar grated
Method
Mix the flour, salt and dry yeast
together and add lukewarm water slowly. Depending on the consistency
add less or more water or flour. Knead it all to an even bread dough
and let it rise in a bowl covered with a tea towel for one hour.
When the dough is rising there's time
to prepare the sodium carbonate that's needed for the distinct taste
of the surface. This is how to make it: Place about 6 tablespoons of
sodium hydrogen carbonate in an oven dish and heat it in the oven at
150-180C for about 30-40 minutes by occasionally stirring. Once the
sodium carbonate comes out of the oven dissolve three tablespoons of
it into one liter of hot water.
Shape lenghty sticks or baguette type shaped
breads of the dough and roll them in the sodium carbonate water.
Leave them in there for about one minute each. Make a lenghtwise cut
over the breads with a knife and sprinkle grated cheese on them.
Place them on a baking tray and bake at 220C for about 20-25 minutes.
These breads are good to be enjoyed as
they are, but feel free to add any toppings of your choice.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.