"When planning menus, consider the cost of convenience foods. If you buy "built-in maid service," you usually pay for it. There are exceptions (frozen orange juice, frozen peas) but they are rare. While a convenience food can be a blessing on occasion, regular use can skyrocket the budget."
Helen Black (The Berkely Co-Op Food Book, 1980)
Cheese Pretzels
Preheat oven to 425° F.
- 1 pkg. active dry yeast
- 1-1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 4 cups flour
- 8 oz. grated sharp cheddar cheese
- 1 egg, beaten with a fork
- 2 tablespoons coarse salt
In a large bowl dissolve yeast with warm water. Stir in salt and sugar, then flour and cheese, alternating. Save 1/2 c. of flour in case dough sticks later.
Knead dough until smooth. Form a ball.
With a sharp knife cut ball into 32 pieces. Roll each piece into a rope 14 inches long and twist into pretzel shape.* Place on ungreased cookie sheet. Brush with beaten egg. Sprinkle with coarse salt.
Bake immediately, in a 425°F. oven for 18 minutes.
* You can also skip the step of shaping into pretzels and make cheese breadsticks instead.
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