This year is all about practice, practice, practice. While my beau and I are in the saving and waiting process to buy a farm house and land, I am spending all my free time learning the new ways of my soon-to-be homesteading lifestyle.
Looking over my long list of homesteading ‘to learn’s‘, I decided to start with baking bread from scratch. Store-bought breads are typically filled with preservatives and ingredients I can’t pronounce, despite a graduate degree.
Save money, bake from scratch, and avoid frightening additives? Yes, please!
Homemade Pretzel Bread
Yields: 2 loaves
Recipe adapted from Fleischmann’s Bread World
– 1 cup almond milk
– 2 Tbs. butter
– 2 Tbs. brown sugar
– 1 envelope yeast
– 2 tsp. sea salt
– 3 1/2 cups unbleached all-purpose flour
For boiling solution:
– 1 gallon water
– 1/2 cup baking soda
For egg wash:
– 1 egg
– 1 teaspoon water
1. Heat milk and butter in microwave until warm (100° to 110°F).
2. Combine heated milk and butter with yeast and brown sugar in a large bowl. Stir in salt and 2 cups flour; mix with wooden spoon for 3 minutes.
3. Add the remaining flour until a soft dough forms. Knead on floured surface 8 to 10 minutes.
4. Place in a greased bowl, cover and let rise for 1 hour.
5. When dough has risen, preheat oven to 400°F.
6. Bring ‘boiling solution’ to a boil over high heat. Punch down dough and divide into 2 loaves. Boil each loaf for two minutes; one minute per loaf side.
7. Remove loaves from water and place on greased baking sheet.
8. Combine egg wash and brush the top of the loaves. Cut an X into the top of the loaves.
9. Bake for 15 minutes at 400°F, then reduce the temperature to 350°F and bake another 10 to 12 minutes until the loaves are evenly browned. Remove loaves from pan and cool on a wire rack.