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Whole Wheat Carrot Pretzels
Ingredients:
2 pkg. active dry yeast
3 c. whole wheat flour
1/2 c. butter
1/2 c. honey
1 egg
1 c. grated carrot
3 1/2 to 4 c. unbleached flour
1 beaten egg yolk
2 pkg. active dry yeast
3 c. whole wheat flour
1/2 c. butter
1/2 c. honey
1 egg
1 c. grated carrot
3 1/2 to 4 c. unbleached flour
1 beaten egg yolk
Directions:
In a large mixing bowl combine yeast and whole wheat flour. Heat and stir 2 c. water, butter, and honey until warm (115 to 120 degrees). Add to flour mixture; add egg and carrot. Beat on low speed 1/2 minute. Beat 3 minutes on high speed. Stir in as much of the unbleached flour as you can; knead in remaining till dough is smooth and elastic (about 6 minutes). Place in greased bowl. Cover; let rise till double (about 1 hour). Punch down; divide into quarters. Let rest 10 minutes. Divide each quarter into 12 pieces. Roll each to a 14" rope; shape into pretzels. Place on greased baking sheets. Cover; let rise till almost double (about 30 minutes). Combine egg yolk and 2 Tbs. water; brush over dough. Bake at 400 for 15 minutes; cool. Makes 48.
In a large mixing bowl combine yeast and whole wheat flour. Heat and stir 2 c. water, butter, and honey until warm (115 to 120 degrees). Add to flour mixture; add egg and carrot. Beat on low speed 1/2 minute. Beat 3 minutes on high speed. Stir in as much of the unbleached flour as you can; knead in remaining till dough is smooth and elastic (about 6 minutes). Place in greased bowl. Cover; let rise till double (about 1 hour). Punch down; divide into quarters. Let rest 10 minutes. Divide each quarter into 12 pieces. Roll each to a 14" rope; shape into pretzels. Place on greased baking sheets. Cover; let rise till almost double (about 30 minutes). Combine egg yolk and 2 Tbs. water; brush over dough. Bake at 400 for 15 minutes; cool. Makes 48.
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¬ Bread
¬ Bread
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