So my fun and exciting news is this: I am putting together a cookbook! Its going to take a while because the process of cooking, taking pictures of the food, and entering the recipes is a long one, but I am trying to do 1-2 recipes a day.
The company I am using is called Tastebook and its really neat. The cookbook is a hardbound spiral book with a super nice,glossy cover and heavyweight pages. What makes it so cool is this: After my cookbook is done, I will offer it for sale to family and friends (hint hint:), but the book can also be custom made! Basically the book will be $35 buckaroos and you can decided if you want to keep all my recipes, delete some and add your own, or even go online in their extensive food magazine library to find new recipes! Fun, huh? I'll keep you posted as the cookbook comes along, but basically it has all my favorite recipes, and encompasses my cooking style: simple, hearty and tasty.
And now, without further ado, here is my recipe for:
The real Slim Shady Soft Pretzels to make at home: (this recipe will be in the cookbook)
2 T. yeast dissolved for 5 minutes in ½ c. warm water and 4 t. sugar
8½ c. bread flour
2½ c. warm water
4 t. salt
5 T. butter
1 oz 100% lye (I used ROOTO brand, bought at Ace Hardware)
1 quart of water
Kosher salt
Measure the flour into a mixing bowl, add the salt, the yeast mixture, and 1 c. of warm water. Mix by hand or a stand mixer with a dough hook until flour mixture comes together to form a stiff ball. Add water if needed to form dough.
Knead for 5 minutes, let rest for a few minutes, then add the butter and knead for 5 more minutes or until butter is fully incorporated. (If it just seems slimy and won’t come together, let rest for a 5 minutes or so and then knead again) Dough should be firm and soft, velvety to the touch.
Form into a ball, spray with cooking spray, and let rise in a LARGE bowl covered in saran wrap until double, about 1 hour in a warm spot.
Place parchment paper on 2 baking sheets. Punch down the dough and divide into 24ish pieces. Form into balls. Form balls into 2 foot long ropes, tapering slightly at ends.
Twist into pretzel shape. Place some of the pretzels on baking sheets and let rise in a cool place for an hour. This helps to form that lovely chewy skin.
****Put the rest of your pretzels in zip lock bags and store in your freezer. These are only good THE DAY you make them-they don’t last! When you would like more, take them out of the freezer, let rise in a warm place for an hour, and follow the directions for dipping and baking***
OK, here’s the part that is so easy yet freaks everyone out. Get everything set up first: Place a glass bowl in your sink. Fill with 1 quart water. On the counter next to that, place a baking sheet lined with parchment paper. Place your salt in a handy spot. Now your ready to make the lye solution: If you want, don rubber gloves. Add 1 oz lye to the water. Always add the lye to the water. Stir with a plastic spoon to dissolve. If any lye solution splashes on your skin, counters, whatever, wash with soap and water. Get your pretzels and dip each for 30 seconds in the lye solution, using your plastic slotted spoon to hold them under. Remove with the slotted spoon and place on parchment lined baking sheet. Sprinkle with Kosher salt.
Heat oven to 375° and bake until deep golden brown, 20 to 25 minutes.
Pour lye solution down the drain and wash all implements in hot soapy water.
Along with the revolution in food practices, I have also been thinking about my decorating style. I am so excited to be able to finally say my style is Modern!!! Yes! I'm cool now! Actually, I only fit in the NEW Modern. (those tulip lamps? Can't stand em.)