Saturday, March 26, 2011
We took a trip to England years ago and it is still one of our favorite vacations we've ever taken. We have found packaged crumpets at the grocery store a few times and fell in love. This week I tried making them on my own and they were delicious! This recipe is from allrecipes.com. Now I just need to buy more metal rings so I can make them again!
Oh... and no picture... because we ate them all. They were seriously good!
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Friday, March 4, 2011
here. I'm not a huge soft pretzel fan but I do like them. I'm not usually willing to dish out the cash to buy them at the mall. Come to find out, my boys have never had a soft pretzel. I have officially failed as a parent... but not really. Today I did one better. We made them ourselves! They're not nearly as hard as I had imagined. I'm pretty sure we'll be making these again sometime.
1 ½ c. very warm water
1 Tbsp. yeast
¼ c. sugar
3-4 cups flour
4 T. baking soda
10 cups water
1 egg white
¼ c. coarse kosher salt
Preheat oven to 475 degrees
In a large bowl, whisk together water and yeast. Stir in the sugar and set aside 1-2 minutes until the mixture is foamy. Stir in 3 cups of the flour.
Set the extra water in a pot to boil.
Begin kneading the dough, adding additional flour until it is soft, but not at all sticky.
On a lightly floured surface, roll a palm-sized ball of dough into a long rope, approximately 12 inches long.
Twist into a ribbon shape. Twist again.
Pull upper loop down over the bottom them pull the 2 end pieces through and secure by pinching.
Gently tug the pretzel out, keeping the dough from getting too fat at any point. Set aside on a lightly floured surface and allow to rise slightly while you finish twisting the other pretzels.
Our shapes were nowhere near perfect but they were still delicious!
Place pretzels in the boiling water for 10 seconds on each side. I found having a spoon in each hand helped to flip the pretzel (they are VERY slippery when wet).
Remove. Brush with egg white and sprinkle with salt. Bake for 10 minutes.
We made 9 pretzels with this recipe but a few of them were HUGE so you could probably get more out of it.