Pretzel Recipe

Ingredients:

Bread Dough

1 1/2 cup warm water


1 1/8 teaspoon active dry yeast


2 tablespoons brown sugar


1 1/8 teaspoon salt


1 cup bread flour

3 cups all purpose flour


Baking Soda Bath:

2 cups warm water


2 tablespoons baking soda


Toppings:

salt to taste

4 tablespoons butter (melted)
for dipping toppings

cinnamon and sugar

Parchment Paper

Dough

Sprinkle yeast on lukewarm water in mixing bowl; stir with a fork to dissolve. Add sugar, salt and stir to dissolve; add flours and knead dough by hand until smooth and elastic. Set dough aside in bowl. Let rise at least 1/2 hour.

Once rising time is over, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Stir.

Shape

Pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in baking soda water and place on a separate plate. Allow pretzels to rise 5-7 minutes. Add parchment paper to a baking sheet. Add pretzels to parchment paper’d baking sheet.

Bake

Preheat oven to 350. Put pretzels in oven after preheat is completed. Let bake about 7 minutes then turn over. Check bottom of pretzels to make sure they are not burning. When bottoms turn almost golden brown turn pretzels over. Bake for another 3-5 minutes depending on how thick you shaped the dough. To test if the pretzels are done, cut open the biggest pretzel and check for any raw dough. It should look fluffy inside.

Remove from oven.

For salt topping:

Melt butter in the microwave and brush onto pretzels. Add salt.

Cinnamon and sugar topping:

Melt butter in microwave and add sugar and a little cinnamon, stir. Brush onto pretzels.

S'sK Egg Bread Rolls

 

S'sK Egg Bread Rolls

*An original recipe by Sebastian's Kitchen 

Ingredients:
2 cups warm water
3 1/2 teaspoons active dry yeast
1 tablespoon white sugar
2 teaspoons salt
2 large eggs
5 1/2 cups bread flour

3 tablespoons butter, melted

Bonus items:
Parchment paper

1.    Add cold water into microwave safe bowl. (I use a glass microwave safe Pyrex measuring cup). Microwave water for about 1 minute until warm. Add water to a large bowl. Water should be warmer than lukewarm, but not hot enough to burn you.

2.    Add yeast, sugar, salt, and 2 eggs to water and stir with a fork to dissolve.

3.    Cover yeast bowl with plastic wrap and let yeast bowl sit in a nested bowl or Tupperware container with hot water.
    a.    To make a nested bowl with hot water:
          i.      I use a large Tupperware container and fill it about half way up with hot water.
          ii.      Nest the yeast bowl in the Tupperware container.
          iii.      Water should be hot, but not hot enough to burn you.
          iv.      Remove yeast bowl from nested bath when kneading.

  b.    Let yeast sit in nested bath for 10 minutes. You will notice that your yeast water has become very thick, bubbly, and frothy. This is perfect. Remove bowl from nested bath and remove plastic wrap top.

  c.    If your bowl is not frothy, try again. There are many factors that could affect this. Most likely your yeast died or was not fresh to begin with.

4.    Add bread flour slowly. Mix with fork until difficult to mix. Knead dough with hands for a couple minutes until dough has absorbed all flour.
   a.    The dough should be slightly sticky to the touch, not dried out, or too wet.

5.    Cover bowl with plastic wrap.
6.    Let sit on counter in a nested bowl with hot water (just like before) for 1 hour.

7.    Remove dough bowl from nested bowl.
8.    Empty water bowl.
9.    Remove plastic wrap from bowl.
10.    Start separating dough into 8-10 medium sized balls.
11.    Line 2 baking sheets with parchment paper.
12.    Start preheating oven to 350 degrees F.
13.    Place dough on parchment paper.
14.    Once oven is preheated, set baking sheets in the oven.
15.    Round 1 of baking - bake rolls for 10 minutes.
16.    At the 8 minute mark, add butter to microwave.
    a.    In a microwave safe bowl, melt butter until just barely melted, (do not let it bubble/boil in the microwave).

17.    Once the first round of baking the rolls are up, remove the bread from the oven and brush top and sides of bread with butter.  

    a.    I use a silicon cooking brush to spread the melted butter on. It works really well.

18.    Continue baking for 20 – 30 minutes or until done baking. (Oven times will vary depending on your oven and on how thick you made your rolls).
    a.    Bread will be done when it is firm and slightly golden.
19.    Remove bread from oven and turn off oven when bread is done baking.
20.    Store leftover bread in an air-tight container in the refrigerator.

Buttery Apple Cinnamon Bread adapted from Rae Gun Ramblings

This recipe is adapted from: Rae Gun Ramblings Cinnaburst Bread, click on the link and check her website out!

I originally found this recipe on Eat Cake For Dinner's website: click on the link and check her website out! She adapted her version from Rae's original recipe. Just giving credit where it's due. :)

What I changed: changed 1 cup milk to 1 cup water, added a specific amount of flour. See the note below about bread flour or all purpose flour, added my recipe for cinnamon butter flavoring, and added 2 Granny Smith apples.

Special Flour Note*
You can use all purpose flour instead of bread flour - if you do, make it 6 cups of all purpose flour instead of 5. I've made this recipe both ways and they are both fantastic.
When mixing the ingredients, you'll notice that the dough is still wet, don't add too much flour or the bread will be very dense, we want a light airy fluffy consistency, so don't worry about the batter being wet!

I use 2 bread loaf pans and 1 square 8x8 glass pyrex bakeware to bake this recipe in. If you just use 2 bread loaf pans, you may find that the amount of dough is so plentiful that it overflows out of the pan when you bake it and you'll get butter cinnamon and apples all over the bottom of your oven burning. 

**************************************************************************

Apple Cinnamon Bread

Ingredients:
2 cups warm water
2 1/4 teaspoons bread machine yeast
1/3 cup white granulated sugar
1/3 cup canola oil
1 large egg
1 1/2 teaspoons salt
5 cups bread flour


2 Granny Smith apples, peeled and cubed
 
Cinnamon Butter Mixture:
8 tablespoons butter
1 tablespoon cinnamon
1/2 cup white sugar

Step 1: Bread dough

A. Measure water. Pour into microwave safe container. Microwave water for 40 seconds until warm. Water should be warm, not hot. Add water to large bowl.
B. Add yeast and sugar into large bowl and stir until dissolved, let sit 10 minutes. Yeast should look frothy and bubbly. It should smell like bread.
C. Add canola oil, 1 egg, and salt to bowl. Stir well.
D. Add flour 2 cups at a time stirring with a fork until batter becomes a wet, sticky dough.

E. Cover with plastic wrap and let sit in a warm place for 1 hour.

F. I use a bird bath to keep the dough warm.
           i.      Add hot water to a large tupperware container or bowl.
           ii.      Nest the mixing bowl into the tupperware bowl and let the heat of the water warm the bottom of the mixing bowl from the outside.

G. Let sit for 1 hour. Dough will rise.

Step 2: Cinnamon butter spread and apples Prep

A. Peel and cube apples. Set aside.
B. Melt butter in microwave for 10 to 15 seconds until liquid.    
C. Add cinnamon and sugar to butter and stir.
 

Step 3: Putting it together:

A. Preheat oven to 350 degrees F.
B. Butter inside of bread loaf pans and glass pyrex bakeware.
C. Divide batter into three equal parts and put them in your bread loaf pans/pyrex bakeware.
D. Add cinnamon butter mixture to bread dough.
E. Add cubed apples to dough.
F. Knead and fold dough inside pan to distribute apples and cinnamon butter mixture evenly.
   a. Dough will be very wet now.

G. Bake for 40 minutes to 1 hour. Bread should be slightly golden brown.
H.  Store in an air-tight container in the refrigerator.
I. When eating after bread has cooled and was refrigerated. Slice bread, then microwave it for 10-20 seconds to soften and warm bread. It will taste 100 times better!

 

Easy White Bread Rolls

 

S'sK Easy White Bread Rolls

Ingredients:
2 cups warm water
3 1/2 teaspoons active dry yeast
1 tablespoon white sugar
2 teaspoons salt
5 1/2 cups bread flour
3 tablespoons butter, melted

Bonus items:
Parchment paper

1.    Add cold water into microwave safe bowl. (I use a glass microwave safe Pyrex measuring cup). Microwave water for about 1 minute until warm. Add water to a large bowl. Water should be warmer than lukewarm, but not hot enough to burn you.

2.    Add yeast, sugar, and salt to water and stir with a fork to dissolve.

3.    Cover yeast bowl with plastic wrap and let yeast bowl sit in a nested bowl or Tupperware container with hot water.
    a.    To make a nested bowl with hot water:
          i.      I use a large Tupperware container and fill it about half way up with hot water.
          ii.      Nest the yeast bowl in the Tupperware container.
          iii.      Water should be hot, but not hot enough to burn you.
          iv.      Remove yeast bowl from nested bath when kneading.

  b.    Let yeast sit in nested bath for 10 minutes. You will notice that your yeast water has become very thick, bubbly, and frothy. This is perfect. Remove bowl from nested bath and remove plastic wrap top.

  c.    If your bowl is not frothy, try again. There are many factors that could affect this. Most likely your yeast died or was not fresh to begin with.

4.    Add bread flour slowly. Mix with fork until difficult to mix. Knead dough with hands for a couple minutes until dough has absorbed all flour.
   a.    The dough should be slightly sticky to the touch, not dried out, or too wet.

5.    Cover bowl with plastic wrap.
6.    Let sit on counter in a nested bowl with hot water (just like before) for 1 hour.

7.    Remove dough bowl from nested bowl.
8.    Empty water bowl.
9.    Remove plastic wrap from bowl.
10.    Start separating dough into 8-10 medium sized balls.
11.    Line 2 baking sheets with parchment paper.
12.    Start preheating oven to 350 degrees F.
13.    Place dough on parchment paper.
14.    Once oven is preheated, set baking sheets in the oven.
15.    Round 1 of baking - bake rolls for 10 minutes.
16.    At the 8 minute mark, add butter to microwave.
    a.    In a microwave safe bowl, melt butter until just barely melted, (do not let it bubble/boil in the microwave).

17.    Once the first round of baking the rolls are up, remove the bread from the oven and brush top and sides of bread with butter.  

    a.    I use a silicon cooking brush to spread the melted butter on. It works really well.

18.    Continue baking for 20 – 30 minutes or until done baking. (Oven times will vary depending on your oven and on how thick you made your rolls).
    a.    Bread will be done when it is firm and slightly golden.
19.    Remove bread from oven and turn off oven when bread is done baking.
20.    Store leftover bread in an air-tight container in the refrigerator.

S'sK Fluffy Garlic and Mozzarella Cheese Bread Knots

*A Sebastian’s Kitchen Original Recipe

S'sK Fluffy Garlic and Mozzarella Cheese Bread Knots

Ingredients:
2 cups warm water
3 1/2 teaspoons active dry yeast
1 tablespoon white sugar
2 teaspoons salt
5 1/2 cups bread flour
2 tablespoons cornmeal
3 tablespoons butter, melted

2 tablespoons spice world – chopped garlic – or fresh garlic
Shredded mozzarella cheese to sprinkle on top of bread knots

Bonus items:
Parchment paper

1.    Add cold water into microwave safe bowl. (I use a glass microwave safe Pyrex measuring cup). Microwave water for about 1 minute until warm. Add water to a large bowl. (Water should be warmer than lukewarm, but not hot enough to slightly burn you.)

2.    Add yeast and sugar to water and stir with a fork to dissolve.

3.    Cover yeast bowl with plastic wrap and let yeast bowl sit in a nested bowl or Tupperware container with hot water.
    a.    To make a nested bowl with hot water:
          i.      I use a large Tupperware container and fill it about half way up with hot water.
          ii.      Nest the yeast bowl in the Tupperware container.
          iii.      Water should be hot, but not hot enough to burn you.
          iv.      (Remove yeast bowl from nested bath when kneading)

  b.    Let yeast sit in nested bath for 10 minutes. You will notice that your yeast water has become very thick, bubbly, and frothy. This is perfect. Remove bowl from nested bath and remove plastic wrap top.

  c.    If your bowl is not frothy, try again. There are many factors that could affect this. Most likely your yeast died or was not fresh to begin with.

4.    Add salt into bowl. Whisk with fork until well mixed.

5.    Add bread flour slowly. Mix with fork until difficult to mix. Knead dough with hands for a couple minutes until dough has absorbed all flour.
   a.    The dough should be slightly sticky to the touch, not dried out, or too wet.

6.    Cover bowl with plastic wrap.
7.    Let sit on counter in a nested bowl with hot water (just like before) for 1 hour.

8.    Check on water in nested bowl after 1 hour. It will probably be cold.
9.    Remove dough bowl from nested bowl.
10.    Knead dough for 2 minutes and cover bowl with plastic wrap.
11.    Refill water bowl with hot water and nest bowls again.
12.    Let rise for 1 more hour.
13.    Remove dough bowl from nested bowl.
14.    Empty water bowl.
15.    Remove plastic wrap from bowl.
16.    Start separating dough into 12-14 small balls.
17.    Line 1 baking sheet with parchment paper.
18.    Start preheating oven to 350 degrees F.
19.    Grab a cutting board and spread corn meal on it.

20.    Put dough balls on cutting board.

21.    Roll dough into long ropes.
22.   Tie each rope into a knot.

23.    Roll bottom of knot in corn meal.
24.    Place corn meal’d knotted dough on parchment paper.
25.    Once oven is preheated, set baking sheets in the oven.
26.    Round 1 of baking - bake knots for 10 minutes.
27.    At the 8 minute mark, start making the garlic and butter sauce.

    a.    In a microwave safe bowl, melt butter until just barely melted, (do not let it bubble/boil in the microwave).
    b.    Measure out your garlic and add it to your butter bowl and stir well.

28.    Once the first round of baking the bread knots are up, remove the bread from the oven and brush top of bread with garlic butter.  

    a.    I use a silicon cooking brush to spread the butter garlic mixture on. It works really well.

29.    Top with a thin layer of shredded mozzarella cheese.

30.    Continue baking for 10 – 20 minutes or until done baking. (Oven times will vary depending on your oven and on how thick you made your knots).
    a.    Bread will be done when it is firm and slightly golden.

31.    Remove bread from oven and turn off oven when bread is done baking.
32.    Store leftover bread in an air-tight container in the refrigerator.