Nostalgia SPF200 Series, Инструкция и рецепты

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11
SUN DRIED TOMATO AND BASIL PRETZELS
• ¹
/8
Cup Hot Water
• 1 Package Active
Dry Yeast
• 1¹
/3
Cups Warm Water
• 4-6 Sun-Dried
Tomatoes, chopped
• 1 Tsp. Basil
• 2 Tsp. Parmesan
Cheese
• ¹
/3
Cup Brown Sugar
• 4+ Cups Flour
• Sea Salt
• Baking Soda
In a large bowl mix together hot water and yeast until
the yeast dissolves. Stir in the warm water and brown
sugar and stir until the brown sugar dissolves.
Add tomatoes, basil and cheese; stir to incorporate.
Slowly add 4 cups of flour, stirring constantly.
Continue stirring until the mixture is smooth
and does not stick to the sides of the bowl.
Lightly flour surface. Dip your hands into extra flour.
Knead the dough until it is stretchy and smooth.
Using liquid measuring cup fill a large
saucepan at least ½ full of water. For each 1
cup of water, add 1 Tbsp. baking soda.
Roll out dough and cut into pretzel
shapes with Pretzel Cutters.
Dip pretzels into baking soda solution and
place onto preheated Cooking Plates.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each pretzel with a wooden
or plastic kitchen utensil.
Sprinkle pretzels with kosher salt while still warm.
WHOLE GRAIN PRETZELS
• 1 Tbsp. Yeast
• 1½ Cup Warm Water
• 1 Tbsp. Honey
• 1 Tsp. Salt
• 3½ Cup Whole
Wheat Flour
• ½ Cup Wheat Germ
• 1 Egg White, beaten
Dissolve yeast in warm water with honey.
When bubbly, stir in salt and 2 cups flour.
Beat until smooth.
Add wheat germ and remaining flour to make a soft dough.
Knead until smooth and elastic, about 5 minutes.
Let rise until doubled, 45 to 60 minutes.
Punch down and roll out dough and cut into
pretzel shapes with Pretzel Cutters.
Brush egg white glaze on top. Place pretzels
onto preheated Cooking Plates.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each pretzel with a wooden
or plastic kitchen utensil.