Beer And Pretzel Bread Recipes

BEER AND PRETZEL BREAD

Steps:

• Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
• Measure carefully, placing all ingredients except pretzels in bread machine pan in order recommended by manufacturer.
• Select Basic/White cycle (do not use delay cycle). Use Medium or Light crust color. Follow manufacturer's directions for starting machine.
• Add pretzels at the beep signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan; cool on cooling rack.

SOFT BEER PRETZELS

Steps:

• In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal., In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool. , Freeze option: Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.

PRETZEL BREAD

Steps:

• Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
• Preheat oven to 400 degrees F.
• Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
• Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

PRETZEL BREAD

Steps:

• In a 2 quart or larger pan stir together beer, cornmeal and molasses.
• Bring to a boil over high heat, remove and cool to 110*.
• In a large bowl sprinkle yeast over warm water and let stand 5 minutes.
• Stir in beer mixture, oil, table salt and rye flour until well blended.
• Stir in 3 1/2 cups flour until smooth.
• Knead bread until smooth and elastic, around 15 minutes, a dough hook around 10.
• Place in a greased bowl, turning once to cover with oil, cover with plastic wrap and set in a warm place until doubled, about 1 to 1 1/2 hours.
• Punch down, turn out onto a floured board and knead for a few turns to release the air.
• At this point you can shape into rolls, or a loaf, 1 large or 2 small, or shape into a pretzel shape for sandwiches later.
• Which ever you do, cover with plastic wrap and let rise until puffy, around 30 minutes.
• Remove plastic, brush top with egg and sprinkle with coarse salt.
• For bread and Pretzel shaped bread bake at 350* for about 30 minutes, rolls 15 to 20.
• Cool on a rack.