You can also get it direct from Lora's web site ... www.lorabrody.com
or call 1-888-9BAKEIT (1888-922-5348). Lora is also a member of Bread Bakers!!
Here is a recipe from her site that uses both the Bread Dough Enhancer and
Bread Dough Relaxer. She also has another product Sourdough Bread Enhancer.
* Exported from MasterCook *
Soft Pretzels
Recipe By : Lora Brody <blanche007@aol.com>
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Hand Made
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Dough:
1 Tbsp Active Dry Yeast
3 C All-Purpose Flour -- Unbleached
1 Tbsp Lora Brody's Bread Dough Enhancer
3 Tbsp Lora Brody's Bread Dough Relaxer
1 1/2 Tsp Salt
1 Tbsp Sugar
3 Tbsp Vegetable Oil
1 C Water -- Note 1
Yield: 12 large pretzels or 18 smaller pretzels
Note 1: 1 1/3 cups water to make a soft, supple dough after the first few
minutes of the first knead cycle
Bread machine method:
Place all the ingredients in the bread machine and program for dough, basic
dough or manual. Check the dough during the first few minutes of the first
knead cycle to correct for flour/water as necessary to make a soft, supple
ball. At the end of the final cycle remove the dough to a lightly floured
work space.
Stand mixer method: use the dough hook.
Mix the dry ingredients together on low for 2 minutes. Add enough water to
make a supple ball after the first few minutes of kneading on medium speed.
Continue kneading on medium speed for 5-7 minutes until the dough is
elastic. Cover and allow to rise until double in bulk.
Food processor method: use the plastic blade.
Add the dry ingredients to the work bowl. With the machine on add the water
through the feed tube until a ball forms. Process for 40 seconds. Rest for
5 minutes, then process for 60 seconds. Cover and allow the dough to rise
until double in bulk. Punch down the dough, form it into a ball and cover
with a clean towel and allow it to rest for 10 minutes. Oil two heavy duty
baking sheets. Divide the dough into 12 or 18 equal pieces and shape each
one into a rope 12 or 9 inches long. You may have to allow the ropes to
relax for several minutes during this process before they will stretch
completely. Form each rope into a loose pretzel-shaped knot. Place the
pretzels on the prepared baking sheet, cover with a clean towel and allow
to rise in a warm place for 30 minutes, or until almost doubled in bulk. To
complete: 1 egg white mixed with 1 tablespoon water coarse or Kosher salt
Brush the tops of the pretzels with the egg white. Bake for 20 minutes or
until deep golden brown. Cool 15 minutes before eating.
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