Archive for December, 2010

garlic parmesan bread

December 6, 2010

While my loaf was a little lumpy and not so pretty (I’m still not sure why I tried to shape the loaf and bake it on a cookie sheet instead of putting it in a loaf pan), the delicious flavors more than made up for it. This recipe is adapted from a bread machine recipe I found online.


  • 1 cup water
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 tablespoon agave nectar (you could use honey instead)
  • 2/3 cup parmesan cheese, grated
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons garlic powder
  • 3 cups bread flour (in a pinch, you could use all-purpose)
  • 1 1/2 teaspoons yeast


1) Add all the ingredients together in a food processor. (You could do this by hand.) Mix (or knead) until the dough is smooth and elastic.

2) Let the dough rise for one hour in a greased bowl. Cover the bowl with a slightly damp dish cloth so the dough doesn’t dry out.

3) Knead the dough briefly for 1-2 minutes. Let it rest for 30 more minutes.

4) Preheat oven to 375.

5) Shape the dough into a loaf and cook on a greased baking sheet, or put the dough into a greased loaf pan. Cook for approximately 25 minutes, or until the loaf is light golden brown.

soft pretzels

December 6, 2010

These pretzels are great hot out of the oven. They are not so great reheated or eaten the next day (they became soggy). The recipe makes 10-12 pretzels. I’d recommend refrigerating or freezing the dough and making pretzels as you want them.


  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 4-5 cups flour
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water


  • Kosher salt


  • cinnamon/sugar mix¬† (1/2 cup sugar, 1 tablespoon cinnamon)


1) Put the yeast, 1 teaspoon sugar, and 1 1/4 cups warm water together in a small bowl. Stir and let the yeast and sugar dissolve. Let sit for approximately 10 minutes.

2) In a large bowl (or a food processor) mix together the 1/2 cup sugar, 1 1/2 teaspoons salt, and 4 cups of flour. Add the vegetable oil, baking soda, and hot water. Kneed the dough (or keep mixing in the food processor) until the dough is smooth. If kneeding by hand, this will take around 10 minutes. If the dough is too wet, add additional flour. You may have to add up to a cup. If the dough is too dry, add water 1 tablespoon at a time.

3) Grease a bowl and place the dough inside. Cover the bowl with a slightly damp dish towel to prevent the dough from drying out. Leave to rise until the dough has doubled in size, or about 1 hour.

4) Preheat the oven to 415 F.

5) In a large bowl dissolve 1/2 cup baking soda in 4 cups hot water. This mixture will be used to dip the pretzels in (it will give the pretzels their brown outsides).

6) When the dough has risen, kneed briefly for 1-2 minutes. Divide the dough into 10-12 pieces. Roll each piece into a rope and twist into pretzel shape.

7) Dip each pretzel in the baking soda/water mixture and place on a greased cookie sheet.

8) Coat each pretzel with either salt or the cinnamon/sugar mixture.

9) Bake in oven for approximately 8 minutes, or until pretzels are browned.