When the dough cycle is finished, turn the breach machine pan over and let the dough fall onto a lightly floured cutting board. It can be a little dry without the extra water, depending on your flour, so just keep an eye on it for the first few minutes and add a bit of water if necessary. Set your machine to the dough setting, and keep an eye on the dough I often find that I need to add a few more tablespoons of water to get a good-looking dough. If you have a special yeast compartment on your bread machine, feel free to use it (I do!). Place all ingredients in your bread machine pan, with the liquids first, and yeast last. (Side note: I use this bread machine, but any bread machine with a dough cycle should do just fine.) Pretzel Bread Recipe With Easy Bread Machine DoughĦ c bread flour (I’m using King Arthur’s Unbleached Bread Flour) This is a family favorite now, thanks to my sweet friend. She finishes it by hand in her oven.Īnd when I’m planning an incredible soup or salad to pair with it □ She had tweaked this recipe based on the pretzel bread she remembered from Germany, and created this simple bread machine method for making delicious pretzel bread dough in the bread machine. Enjoy right away.Years ago, a precious friend of mine named Hildegard shared her most amazing pretzel bread recipe with me. Remove from the oil and dust with powdered sugar. With a kitchen spider or slotted spoon, lower the rolls into the oil, no more than two at a time.įry, turning over as they cook, about 2 to 5 minutes, until golden brown and crisp. Dredge each roll through the egg to thoroughly coat, then place on the sheet pan.ĭrop a piece of leftover bread into the oil to make sure it's hot enough. Gently seal the rolls back up with the reserved cutout bread, but firmly enough that the cutout bread stays intact and keeps the filling inside while the Iris cooks. If it looks like it could hold a little more of either, go for it. Stuff each roll with 1 tablespoon of the ricotta mixture and 1 tablespoon of Nutella. Gently pull out some more of the crumbs so that there's a nice hollow in each roll, being careful not to break them. With a sharp knife, cut a hole in the bottom of each roll, reserving the cutout part for later. In a food processor or blender, if you have one, whip the ricotta, sugar, lemon and salt together until everything is smooth and fluffy. Over medium heat in a heavy pot, heat all of the oil. Inspired by "Bread and How to Eat It" by Rick Easton with Melissa McCart And while they may not be artisanal, they're definitely the most chic thing that ever happened to my grocery store staple. Fried Sicilian Nutella bombs are absolutely as rich and addictive as something involving bread, ricotta and Nutella should be. And because I think almost daily about the ricotta and Nutella tart I had in Salemi a few years ago, I've also shoved some chocolate hazelnut spread into the mix. For my version, I've gone even further afield with the supermarket classic King's Hawaiian. (If it seems too crumbly you can brush the hollows with a little bit of milk, Easton says.)Įaston advises using bakery-made "brioche rolls or milk buns," but he does say that leftover dinner rolls, while "not ideal," can work here, too. The only caveat is that the bread does need to be soft. And I love that you can stuff the rolls ahead of time, then fry them at the last minute for a spectacular dessert or in the morning for an easy alternative to pancakes. I love that you can effortlessly scale this recipe up or down depending on how many mouths you're feeding. I love that you can make them with yesterday's bread. I love that Iris require no baking, no batter and only a few minutes of prep time. Hungry for more great food writing and recipes? Subscribe to Salon Food's newsletter, The Bite. It tastes like heaven, and it's as easy as throwing a roll in a pot of oil. Think of a sweet stuffed, fried brioche - and then make it. However, there are also smart and simple methods for meatballs and stuffings and crunchy "fried things" and warm, nourishing soups and entrées to eat alongside them, as well as a Sicilian pastry called Iris. In fact, as Easton reassuringly writes, "This is not intended to be a baking book." You can just get something good from your favorite local bakery, then use it creatively. While "Eat It" does offer enough tantalizingly beautiful bread recipes to inspire the seasoned home baker and maybe even incentivize more reluctant ones like me, the beauty of the book is that you don't have to bake anything at all to enjoy it. A "Great British Bake Off" inspired Nutella dessert - with no baking
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