Oh I simply cannot resist a good soft pretzel and I just realized that April is National Soft Pretzel Month! Here a coupon, some fun facts and a recipe for making your own.
First off this link came in my email today for Super Pretzel Coupon (and yummy, I’ve bought their pretzels before and love them for late night snack attacks): http://t.mb00.net/s/c?y.s7vf.1.yr60.3oz0 this strange looking link brings you right to the coupon on Red Plum. 🙂
Did you know that Soft Pretzels have been around back in 600 ADs?
Did you know, The common pretzel shape was created by Monks in the shape of praying hands? And that the shape has also said to represent good luck and prosperity.
I wanted to share this with you all, I made a recipe for Homemade No Knead Bread for Valentines week. This is not a quick bread, by any means, it is made with Yeast (not baking powder or baking soda… nor is it quick, but it’s easy!) This fortunately makes 2 loaves, the first loaf is half gone and I just finished making this No Knead Bread late last night! lol I received this little booklet as a gift and I finally made a recipe from this yesterday.
While I was thinking about the success I had with this Homemade No Knead Yeast Bread, I thought about how much my husband loves homemade bread and that it is indeed the perfect baked good for Valentines week. And the ingredients were all in my kitchen already, so I didn’t have to shop special for the recipe I used.
I wore my Flirty Apron while making my bread:
I warn you, though it’s easy, next time I would make it a day or two before I plan to bake it, it takes a long time for this bread to “Self Knead” and It took about 11 hours before I could bake this delicious bread.
I love homemade bread, but suffering from Chronic Pain, kneading can drive you to use up all your spoons if you are a spoonie like me (follow this link, if you don’t know what a spoonie is. The link shows the Spoonie Theory, and other posts dealing with Spoonies, like adding a spoon to your profile pictures.)
Anywho… I wanted to share this recipe with you and let you know my experience & the results from this strange new way of making yeast bread.
A personal Review, the book with this recipe in it is:
“The breadbreakthrough”(yes one word) and the subtitle states: Easy Recipes. Dough Kneads Itself
Now this little paperback booklet was a gift to me, from my Mother who, along with my Dad love the no knead recipes for homemade bread.
The results are a dense, crunchy exterior crust and a super moist, dense crumb (interior of the bread). And eaten hot from the oven it is simply to die for, especially if you use real butter on top! 🙂
Here is the Recipe I used:
Easy Oat Bread (No Knead Bread)
Yield: 2 Medium Loaves
key: C = Cup(s), tsp = teaspoon(s), T = Tablespoon(s)
5 1/2 C (27.5 Ounces) – Unbleached All Purpose White Flour or unbleached white bread flour, plus more as needed.
1 C – Old Fashioned rolled oats or quick-cooking (not instant) oats, plus 4 Tablespoons for Garnish.
3 T – Granulated Sugar
Scant 2 3/4 tsp – table salt
1 tsp – Rapid Rise Yeast
1/4 C – Clover honey or Light (mild) Molasses
1/4 C – Corn Oil or Other Flavorless Vegetable Oil, plus extra for coating dough top and baking pans. (I used Canola Oil, coated the pans with Crisco and used Canola Spray for the top of the loaves while rising)
2 1/4 C plus 2 T – Ice Water (yes you read that right), plus more if needed.
In a large bowl, thoroughly stir together the, all but 1 Cup of the flour, oats, sugar, salt and yeast. (I say all but 1 Cup of the flour because the original recipe had you use all the flour… making the dough impossible to stir, and later on it said to incorporate the flour a bit at a time.)
In a medium bowl or measuring cup, thoroughly whisk the honey (or molasses) and oil together. Add the honey/oil mixture into the ice water. (now I had made the mistake of adding the ice water to the honey and oil, without mixing the honey and oil first… big mistake, I ended up with the honey stuck in a semi solid clump to the whisk. So I changed this to read the way it worked best for me.)
Add your water, oil, honey mixture to the flour mixture in a large bowl until thoroughly blended. Make sure you have all the flour mixture coated and at this point, if needed, add more water. You will have a dough that is thick and difficult to stir, but still you should be able to stir this… don’t over moisten.
Brush or spray the top of the dough with oil. Cover the bowl with oiled plastic wrap. For the best flavor, the author of this recipe recommends, refrigerating the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir once during the rise. Since it seemed to hint at this first rise not being necessary, I only let it rise in the fridge for 3 hours, then set it out for about 30 minutes to warm up a bit and make it easier to stir (then straight out of the fridge).
Vigorously stir the dough. If needed, stir in enough more flour to yield a hard-to-stir consistency.
Generously oil two 8 1/2 x 4 1/2 inch loaf pans. My loaf pans are slightly larger, it still worked but the rise of the bread was slightly lower then the recommended height for the second raising. I also used Crisco (yeah, I know, so bad for you, but it’s thicker then the oil and worked great for the oats that go over the pan coating).
Take your 1 T of Oats and coat the bottom and sides of the 2 pans (I actually used more so it coated all over nicely).
Use well oiled kitchen shears or serrated knife to cut the dough in half. Put the dough portions in the prepared pans. Press down the dough and smooth oiled spatula or hands. Sprinkle loaves with Oat and press down to imbed. Made a 1/2 inch deep slash length-wise down the center of both loaves (again using your well oiled kitchen shears or serrated knife). Tightly cover the loaf pans with well oiled plastic wrap.
Let Rise Using Any of the Methods Below:
For a 2 – 3 hr regular rise, let stand at warm room temperature, for 45 mins to 2 hrs.
Accelerated rise – let sand in a turned off microwave along with 1 cup of boiling water.
Extended Rise (what I will use next time) – refrigerate, covered for 4 to 24 hours, then set out at room temp.
With all Rise options: Continue to rise until the dough gets near the plastic wrap. Remove the plastic wrap and continue to let rise until the dough reaches 1/2 inch above rim. If you are using slightly larger loaf pans, like I did, I let it rise until it just reached the rim.
Lower Oven Rack to about the lower 1/3 of the oven, then Preheat your oven to 375.
Bake for 50 – 60 mins, until the tops are well browned. Cover the tops with foil. Then back for 10 to 15 mins more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom. (now I used the traditional, knock on the bread and listen for the hollow sound, that I was used to… either way, the loaves turned out great!)
Now, remove from pan and once cooled a few minutes, slice a piece off and butter it and say mmmmmmmmmmmmmmmm! 😉
I hope you like the recipe, I have altered it for what I did when I made the bread (along with the original options). All in all the recipe was easy, however next time I make this, I will do a majority of the work a day ahead of time. But what a wonderful way to a mans heart, but through baking some yummy homemade bread and why not give the No Knead Yeast Bread a try?
Oh and I found a the exact apron that I was gifted a couple of years ago, so cute! Personally I would not have chosen the black and white one, but I love love love it and the ties are soooooooo long, these aprons could fit anyone that I know, big or small!
Comments, or questions (as always) are welcome! 🙂
Disclaimer: I was gifted the book that this recipe was from, by my family. I am sharing this recipe (altered to show the way it worked for me). and I did not receive this recipe, book (or the mentioned aprons for a review,) these were gifts that I wished to share with you all.
Hi there folks, I would like to introduce you to Cook In The Kitchen and some of their wonderful products that I had the privilege of trying out for myself. I was glad to get the invite to try Cook In The Kitchen and see for myself the quality of their products.
While I am new to their products, Joan is not, Joan was sweet enough to add to my stash of products to test a package of The Farmhouse Farmhouse Cheddar Soup Mix, as Joan knows that I love Beer Cheese Soup and I try constantly to either be able to afford all the products I need to make the huge batch or find some frozen in our Colorado Stores, like we had easily found while I lived in Minnesota. And I must admit that testing out the yummy samples from Cook in the Kitchen had to be first the one that wasn’t intended for the Review as the day was cold and we needed something warming for Lunch.
I must say that this was the perfect comfort food as my husband was healing from his Cancer Surgery and for his hefty appetite (that wasn’t lessened by his one Chemo Treatment, as the case may be his appetite was strangely increased, I am sure as part of his healing his body) I had also served him a ham sandwich which as I suspected was the perfect complement.
Now if I wasn’t so worn out from being the sole caretaker (and I am disabled with chronic pain to top it off) to my husband, I would have made some popcorn in the popper to go over my soup, as when we had Beer Cheese Soup in Minnesota we would have added popcorn on top. The Farmhouse Cheddar Soup Mix is made from Aged Cheddar and it is a white mix,but don’t let that fool you, it is the most delicious treat with real cheese and buttermilk in it. Yum! Thank you Joan for sharing your soup mix with me! Next time I may try making it with some beer, I bet it would be heaven!
Now on to what I received for the review and giveaway here. I received and used some packets, first we used the Cracked Black Pepper Steak Rub which we found simply delightful on steaks on the grill as well as using some more for delicious pork loins a few days later. I love the taste of cracked black pepper and it tasted so fresh, I actually like their mix better then a certain store bought ” ‘M’ Steak Seasoning” as this mix tasted fresher and had an extra oomph to it.
Next for Thanksgiving I made up a dip and a spread for my family. First I made the Sweet Onion Dip following the recipe. I should have made it the day before as it seemed more to my liking and oniony the following day. But if you are not just serving adults or people that like the usual onion dip this may be the one for you, I think kids would love this freshly made (well made about an hour before my parents came over) as it is nice and mild and sure enough sweet onion in it.
Next came some creativity on my part as we used to always serve and make homemade cheese balls at our house for the holidays. I thought about just mixing the Boursen Cheese Dip into the cream cheese just as directed, but then I thought , “what if I mixed half of the amount called for in first then got out waxed paper for the other half and made the cheese into a ball and rolled it in the the other half?” Well, I will tell you the first thing I learned, it picked up too much of the spread mix rolling it so I used my hands, that had some cream cheese on them by this time, to pick up some and spread it all over more evenly onto the ball of cheese. Worked well. I do however think I should have added a little bit of red into the color on the cheese ball, next time I do it I may put in a little bit of pimentos chopped up around the ball to add a festive green and red to the cheese ball.
But I tell you no matter what the Boursen Cheese Dip Cheese Ball was a HIT! Everyone went nuts over it’s flavor!
I received several other packets of dips and spreads, from Cook In The Kitchen, that I haven’t gotten around to trying yet, but I wanted to show my creation to you in time for Christmas! Maybe you too will make yourself an easy treat to share with friends and family for the holidays and maybe you can try adding the bit of red to make the cheese ball a little more festive! 🙂 Let me know if you do! 🙂
A BIG Thanks to Cook In the Kitchen for sending all the great packets of dips, spreads and the steak seasoning… Yum!!!
Well folks, now it’s time for the giveaway… Good Luck Everyone! The giveaways is for a surprise variety of products from Cook In The Kitchen. US Entries Only Please.
Sorry Folks this Giveaway is Closed
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