Servings: depends on size/shapesPrep Time: 1 1/2 hrs, includes rise time Cook Time: 15 mins approx
1 1/2 cups WARM water
3 T brown sugar
1 pkg active dry yeast (or approx 2 1/4 tsp loose)
3 oz unsalted butter
2 tsp salt (kosher, pickling, table)
4 1/2 – 6 cups flour (white, whole wheat, mixed)
I have found that using an oven-proof bowl to mix dough works well as I can then put dough in warm oven to rise. I set my oven at 170 degrees to warm up while I begin recipe. When dough is ready, I turn oven off, leaving oven door ajar, put towel over the bowl & in about an hour, it’s doubled nicely.
Mix the first 4 ingredients very well.
Add the salt and flour – GRADUALLY – mixing well.
Knead all this about 5 minutes; dough will start to pull from bowl. Add extra flour as needed.
Oil bowl, put dough in, place towel over, turn oven off – you’ve got about an hour ’till it’s doubled nicely.
When dough doubles, you’ll need 3 quarts of boiling water ready on stove-top. Add 1/2 CUP of baking soda. THIS FIZZES UP, add carefully!
When dough has doubled, you can start pulling pieces off and rolling into long ropes, shapes, etc., as you wish. Try to cut or shape each tray-full the same size so they bake evenly. I have found they don’t puff up too much more than pre-bake size, so you’ll know the size to expect.
Boil these pieces (few/several at a time) in the baking soda water for about 30-45 SECONDS – Remove with a slotted spoon to your GREASED sheet.
Brush tops with egg wash (egg/water; egg/butter; egg alone – experiment). Season with salt, cinnamon/sugar; Parmesan; again, EXPERIMENT!
Bake 15 minutes (approx) @ 425 degrees till browned.
It’s best to grease/Pam the sheets before every batch to prevent sticking due to various toppings.
I’ve only made “bites”; if I cut approx 2″-3″ pieces, they make a nice size for dipping, fingers can stay OUT of dip, I get about 50-70 pieces — not counting the ones I eat waiting for the next tray!
Categories: Appetizers & Snacks
Submitted by: teresajm on October 24, 2010