Soft Giant Pretzels

These were soo easy to make! And they really do taste like the pretzels you can buy at the mall.

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The recipe is dead simple and the bread machine does practically all the work. All you have to do is divide the dough, roll it into ropes and then shape the ropes into pretzels. Then, you boil the unbaked pretzels in a water/baking-soda mixture for 10 seconds each, transfer them to a pan and put them in the oven. The shaping part might seem difficult, but it’s surprisingly fun and easy.

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There’s a good diagram of the shaping method at the bottom of this page.

Or, you can check out these videos.

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I baked them for 8 minutes. The bottoms were a little brown, but they tasted delicious, not burnt.

I baked them for 8 minutes. The bottoms were a little brown, but they didn't have a burnt taste.

The recipe says to sprinkle water and then coarse salt on them when they come out of the oven, but I skipped that step; I was making them for breakfast and I didn’t want to eat something too salty.

After tasting them, I think that they definitely need some kind of seasoning, like cinnamon-sugar (see below).

I couldn't fit all of them on the same pan, so I did a second round and sprinkled them with a cinnamon/white sugar mix.

I couldn't fit all of them on the same pan, so I did a second round and sprinkled them with a cinnamon/white sugar mix.

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These also browned a lot on the bottom.

These also browned a lot on the bottom.

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Half and half - one plain, one cinnamon-sugar.

Half and half - one plain, one cinnamon-sugar.

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A great breakfast!

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August 9, 2009. Tags: , , , , , , , , , . Bread, Breakfast Baking. Leave a comment.

Cinnamon Raisin Granola

I made a few changes to this recipe

  • Added 1/3 cup wheat germ
  • Added 1 cup chopped walnut pieces
  • Decreased brown sugar to 2 tablespoons

I baked it for 20 minutes, taking it out every 5 minutes to stir.

This is before it went into the oven. It's best to use as large a pan as you can find so that you can spread a thin layer of granola - that way it'll bake evenly.

This is before it went into the oven. It's best to use as large a pan as you can find so that you can spread a thin layer of granola - that way it'll bake evenly.

A close-up, before baking.

A close-up, before baking

Right out of the oven - nice and golden!

Right out of the oven - nice and golden!

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After adding a cup of raisins

After adding a cup of raisins

All done!

All done!

August 7, 2009. Tags: , , , , , , . Breakfast Baking. Leave a comment.

Whole Wheat Scones

I used the same recipe as I did in my Plain Scones post, but I made a few changes:

  • Used whole wheat flour instead of all-purpose
  • Added about 1/3 cup quick cooking oats
  • Used brown sugar instead of white sugar

It turned out pretty well…

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They’re healthier than the white-flour scones, but they don’t rise as much and they aren’t as fluffy/flaky.

August 4, 2009. Tags: , , , , , , . Breakfast Baking. Leave a comment.

No-Knead Bread

Recipe: http://www.nytimes.com/2006/11/08/dining/081mrex.html

Video: http://www.youtube.com/watch?v=13Ah9ES2yTU

Yep, here it is: my first time baking bread without the bread machine! (I still love you, little bread maker.)

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This baby is tough to slice! I butchered it a little when I cut it with a normal bread knife. I had to call in for some assistance – my dad ended up using the electric knife.

Oh, on another note, I used a 2.5 quart pot, even though the recipe calls for a 6-8 quart pot. I did some reading on the internet and found that the large pot produces a flatter bread. Lots of people use a smaller pot because they prefer a rounder, higher bread.

July 29, 2009. Tags: , , , , , . Bread. Leave a comment.

Irish Soda Bread

Recipe: http://allrecipes.com/Recipe/Amazingly-Easy-Irish-Soda-Bread/Detail.aspx

It’s called bread, but it tastes like a huge scone or biscuit. Great crust and really dense on the inside. The first time I made it and sliced it, my slices were way too thick for the density of the bread.

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I make this bread at least once a month. It’s best on the first day you bake it; you can still eat it for a day or two afterward, but after that it gets hard and stale. Then again, if you pop it in the toaster, it might be just fine.

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Someday I want to make little mini-breads (well, scones, I guess) out of this recipe. I’m just not so sure how the baking time would change.

July 29, 2009. Tags: , , , , , . Bread. Leave a comment.

Bake Sale Blueberry Muffins

I made these muffins for a charity bake sale. I didn’t get a chance to eat one of them myself, but they got good reviews from the people who bought them!

The recipe: http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

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July 29, 2009. Tags: , , , , , , , . Breakfast Baking. Leave a comment.

Cheddar Cheese Scones

From  “Cook and Enjoy It”

These were way too salty – probably because the recipe doesn’t call for any sugar. Next time, I’ll just use a regular scone recipe (with sugar!) and add a cup of cheese.

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July 29, 2009. Tags: , , , , , , . Breakfast Baking. Leave a comment.

Scottish Oat Scones

Recipe can be found here:

http://allrecipes.com/Recipe/Scottish-Oat-Scones/Detail.aspx

The recipe makes two round circles of four scones each (so, eight in total). For some reason I only photographed half of the recipe…oh, right, we probably ate the other half before I had a chance to take any photos!

Overall, not a bad recipe. I added raisins and walnuts (instead of currants). It’s a little dry and it seems more like a hearty breakfast cookie than a scone. But hey, it tastes good, so I’m not complaining!

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July 29, 2009. Tags: , , , , , , , , , , . Breakfast Baking. Leave a comment.