Breadman Bead Maker manual Grissini, Philadelphia Soft Pretzels

ODUGH

GRISSINI

Note: Grissini are Italian-style pencil-thin breadsticks.

Ingredients

1 cup water (80°F – 90°F)

1/3 cup olive oil

2tsp. sugar 1½ tsp. salt

3 cups bread flour

2tsp. bread machine yeast

1.Measure ingredients into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select Dough. Press the Start button.

4.The complete signal will sound when dough is done.

5.Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.

6.Invert a large mixing bowl over dough and let rest for 10 minutes.

7.Divide dough in half. On a lightly floured board, roll ½ of dough into 13 x 15 inch rectangle. Brush dough evenly with 1 tbsp. additional olive oil. If desired, sprinkle evenly with seed or cheese mixture (see below).

8.Using a pastry cutter, cut dough lengthwise into 30 thin strips. Place strips on a lightly greased baking sheet. Bake in preheated oven at 42.5ºF about 14 minutes until golden and fully baked.

9.Allow breadsticks to cool on a wire rack.

10.Repeat with remaining half of dough.

Note:

Cheese Mixture: Combine ½ cup grated Parmesan cheese, 2 tbsp. lightly toasted sesame seeds, ½ tsp salt and ¼ tsp. pepper.

Seed Mixture: Combine 2 tbsp. each of black sesame seeds, flaxseeds, poppy seeds and lightly toasted sesame seeds, along with ½ tsp. salt and ¼ tsp pepper.

PHILADELPHIA SOFT PRETZELS

Ingredients

1 cup water (80°F – 90°F)

1 tsp. sugar

1½ tsp. salt

4 cups bread flour

2tsp. bread machine yeast

6 cups water

1½ tbsp. baking soda Kosher salt

1.Measure first 5 ingredients into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select Dough. Press the Start button.

4.The complete signal will sound when dough is done.

5.Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.

6.Invert a large mixing bowl over dough and let rest for 10 minutes.

7.Cut dough into 1½ oz. pieces. Roll each piece into 2.0-inch rope. Shape into pretzel shape, pinching ends to seal.

8.Dissolve baking soda in water in large shallow saucepan. Bring to boil. Drop pretzels, in small batches into water and let them cook until they float (about 1 minute). Drain and place them on a greased baking sheet. Sprinkle with coarse salt.

9.Bake in a preheated oven at 42.5ºF for 15 minutes or until golden. Cool on a wire rack.

Makes about 2 dozen pretzels

Tip: These are best eaten the day they are baked.

DOUGH

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