200 Years of Home Cooking
Who: West Eden United Methodist Church
Cost: $15 includes shipping
Details: soft-back, comb bound
Pages of Recipes: 199
Send checks to: West Eden UMC, c/o James Anderson, 2740 West Eden Rd., Cypress, IL 62923 or call 618-634-9508
- 6-7-1/2 c. all-purpose flour
- 1 tsp. salt
- 3 T. canola oil
- 2 tsp. dry active yeast
- 2-1/2 c. milk slightly warmed
- 1 c. Water slightly warmed
- Coarse sea salt for sprinkling
- 7 c. water
- 1 T. salt
- 4 T. baking soda
- In a small container, mix yeast with warm milk and let rest for 10 minutes.
- Whisk 5 3/4 cups of flour and 1 tsp. salt in a large bowl.
- Add canola oil and warm water to yeast mixture.
- Pour into bowl of flour and salt.
- Knead in the bowl until dough is mostly smooth. Only add more flour if dough cannot be easily handled – it will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.
- Punch down dough and knead in bowl for one minute.
- Cut dough into 15 pieces. Form balls. Place on a well-greased surface. Let the balls rise for 15 minutes.
- While the dough balls are rising, preheat oven to 400 degrees and get the pretzel bath ready.
- In a large pot, bring water, salt and baking soda to a rolling boil. Plunge three dough balls into the water and let them poach for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet.
- Repeat process for rest of rolls.
- With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20-25 minutes or until pretzels are a rich brown. These are best if eaten the same day.