That appliance is the bread maker.
Don’t get me wrong – it’s a very nice bread maker and I want to keep it. The conversation usually goes something like this:
Me: “That bread maker is taking up space in the pantry. When was the last time we used it? Let’s put it in the garage.”
My husband: “But if we put it in the garage, then we won’t make bread with it.”
Me, closing my eyes and asking again: “When was the last time we used it?”
Husband: “Oh – A few months ago….”
The last time we used the bread maker, I put a sticky note on it with the date.
That is when the menacing- sounding voice in my head said “Hah!”
The date on the note said May 21, 2011. I really thought it had been much longer than that. I remember telling myself back then that the bread maker had a one-year chance of living in that pantry. If we didn’t use it in one year, it was going in the garage.
I mentioned the scoochmaroo Challenge to my husband about fermenting, and the first thing he thought of was making something with the bread maker.
(Argh I thought; there goes another year of that thing in the pantry.)
Thus I give credit to my husband for helping me come up with a Challenge entry and subsequently, a Contest entry.
For those wives and loved ones who have that “I-want-to-use-it-more-than-once-a-year” bread maker, perhaps this instructable can help you.
I also really wanted to know if the same recipe that was in the bread maker’s book could be used without getting out the bulky bread maker.
The question I asked myself to answer at the end of this challenge: Will the end product be the same if the pretzel dough recipe for the bread machine is used and the dough is hand-kneaded?
I was pleasantly surprised at the answer. Read on for tips and notes I discovered about fermenting, yeast and making pretzels.
The time to make eight to sixteen pretzels is about 3-1/2 hours total. One of those hours is so that the egg yolk comes to room temperature.
Step 1: Ingredients and Tools
• 1 room temperature Egg Yolk
• 1 TBL Vegetable Oil
• 2 TBL Sugar
• 1-1/2 tsp Salt
• 1/8 tsp White Pepper
• 3-1/2 cups Bread Flour, plus extra for flouring a surface during rolling phase
• 2-1/4 tsp Active Dry Yeast
• 1 TBL Water
• Variations for Toppings are described in Step 5 and can include
o Parmesan Cheese and/or Garlic Powder
o Parmesan Cheese and Pepperoni
o Sesame Seeds (not pictured)
Select “DOUGH” Cycle on Bread Machine
Tools for recipe:
• Measuring cup(s)
• Measuring spoons
• Cookie sheets – Will have to grease them
• Area to place flour and roll dough to make pretzels (I use waxed paper or parchment paper on my counter top for easy cleanup)
• Optional: Egg Separator (Not shown because I don’t have one)
• Optional: Pastry brush for glaze (Again, not shown because I don’t have one. After this experiment though, I might get one.)
Bread maker Tools:
• Towel to cover dough while it rises