 |
Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 2 |
|
Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches. Ingredients:
dough |
1 cup milk |
2 tablespoons butter or margarine |
2 tablespoons brown sugar |
1 envelope fleischmann's® rapidrise yeast |
2 teaspoons salt |
3 cups all-purpose flour, or more as needed |
boiling solution |
3 quarts water |
3/4 cup baking soda |
egg wash |
1 egg |
1 teaspoon water |
Directions:
1. 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.
2. Preheat oven to 400 degrees F.
3. 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.
4. 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.
|
|