Pretzel Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 2 quart or larger pan stir together beer, cornmeal and molasses.
  • Bring to a boil over high heat, remove and cool to 110*.
  • In a large bowl sprinkle yeast over warm water and let stand 5 minutes.
  • Stir in beer mixture, oil, table salt and rye flour until well blended.
  • Stir in 3 1/2 cups flour until smooth.
  • Knead bread until smooth and elastic, around 15 minutes, a dough hook around 10.
  • Place in a greased bowl, turning once to cover with oil, cover with plastic wrap and set in a warm place until doubled, about 1 to 1 1/2 hours.
  • Punch down, turn out onto a floured board and knead for a few turns to release the air.
  • At this point you can shape into rolls, or a loaf, 1 large or 2 small, or shape into a pretzel shape for sandwiches later.
  • Which ever you do, cover with plastic wrap and let rise until puffy, around 30 minutes.
  • Remove plastic, brush top with egg and sprinkle with coarse salt.
  • For bread and Pretzel shaped bread bake at 350* for about 30 minutes, rolls 15 to 20.
  • Cool on a rack.
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