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Pretzel Bread Recipe # 1000


Yield: 2 (7-inch) loaves or 8 rolls
Prep Time: 20 minutes
Proof Time: 60 minutes
Cook Time: per loaf, 2 minutes
Bake Time: 25 to 27 minutes

Pretzel bread can be shaped as rolls to make the tasty muffuletta sandwich pictured above. Recipe follows below.


Dough:
1 cup milk
2 tablespoons butter OR margarine
2 tablespoons brown sugar
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
3 to 3-1/2 cups all-purpose flour 
 
Boiling Solution:
3 quarts water
3/4 cup baking soda 
 
Egg Wash:
1 egg
1 teaspoon water


Directions

Heat milk and butter until warm (100° to 110°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°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°F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Variations:
Rolls: Divide dough into 8 pieces and roll each into a ball.  Use same procedure as listed above.  Boil, egg wash, score top and bake for the same amount of time.

Chocolate Rolls: Divide dough into 8 equal pieces.  Flatten each piece into a disk, place ½-ounce of chocolate in the center of the disk then fold up the edges to seal the chocolate in the roll.  Continue with same process for rolls.


Muffuletta on Pretzel Rolls
Traditionally served on French bread, we make our sandwich on pretzel bread for extra flavor and texture.

Prep Time: 25 minutes
Makes: 8 servings

Olive Tapenade:
1/4 cup Mazola® Extra Virgin Olive Oil
1 cup finely minced assorted olives
2 teaspoons capers
1 teaspoon Spice Islands® Minced Garlic
1/2 teaspoon Spice Islands® Oregano
1/2 teaspoon Spice Islands® Crushed Red Pepper

Muffuletta:
8 pretzel rolls
8 ounces sliced mortadella OR bologna
8 ounces sliced capicolla OR ham
8 ounces sliced Genoa salami
8 ounces sliced provolone cheese

To make Olive Tapenade, combine all ingredients in a  bowl; let sit for 5 minutes to blend flavors. Can be made ahead.

Slice pretzel rolls, spread Olive Tapenade on bottom of each roll.  Top with mortadella, capicolla, salami and provolone cheese.  Add top half of roll and press together. 

Sandwiches can be served immediately, but flavors blend if sandwiches are individually wrapped and refrigerated for up to 8 hours.




 







  

 



 

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