For a new twist, make soft pretzels at home

RECIPE FINDER

August 04, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

As diverse as they are in taste, squaw bread and soft pretzels have one thing in common, both are good eating.

Caroline Chaney of Eldersburg asked for a recipe similar to the squaw bread served at the Chart House. And, Anthony B. Cappello of Havre de Grace asked for the exact instructions and measurements for making soft pretzels.

Betty Russell of Baltimore sent in Chef Syglowski's choice for a soft pretzel. "We have used this recipe for about 20 years. My oldest daughter brought it home from a Girl Scout meeting," she wrote.

Russell's soft pretzels

1 package dry yeast

1 1/2 cups warm water

1 tablespoon sugar

1 teaspoon salt

4 1/2 cups flour

kosher salt and one beaten egg optional

Dissolve yeast in warm water and add sugar, salt, flour. Divide the batter into approximately 16 parts.

Shape each part into a pretzel and place on lightly greased cookie sheet. If desired, brush tops with egg and sprinkle on kosher salt. Bake for 14 minutes in a 425-degree oven.

John Altmeyer of Freeland sent in a recipe for soft pretzels which was very similar except it called for 2 packages of yeast. And, before baking, he dipped each pretzel in a solution of 1/2 cup water and 2 tablespoons baking soda. He also rolled out the batter into a long roll from which he cut and shaped the pretzels baking them at 450 degrees for about 15 minutes.

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Ann W. Dake of Timonium responded to the request for squaw bread. Although the recipe came with her electric bread maker, she gave instructions for making it by hand. She enjoys squaw bread at the Chart House and says this recipe is very similar.

Dake's squaw bread

1 package yeast

1 tablespoon brown sugar

1 cup whole wheat flour

1 cup rye flour

1/4 cup instant non-fat dry milk powder

1 1/2 teaspoons salt

1 1/4 cup warm water

2 3/4 tablespoons oil

2 tablespoons each honey, raisins, brown sugar

In a blender, liquefy the warm water, oil, honey, raisins and brown sugar.

Mix the first six ingredients and add the liquid to it. Knead the dough and let it rise to near double. Punch down, divide the dough and put into two greased 8-by-4-by-2-inch loaf pans to rise again. Bake in a 350-degree oven for 40 to 45 minutes.

Using her bread machine, she puts dry ingredients in and adds the prepared liquid mixture, "select the white bread cycle and push start," she advises.

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Doris M. Skaggs of Severna adds to a similar recipe for squaw bread, 2 teaspoons barley malt. And, after kneading the dough, she shapes it into two 7-by-3-inch loaves and places them on a greased cookie sheet letting them rise to almost double in bulk. She makes slashes with a knife along the top of the dough and bakes in a 350-degree oven for approximately 1 hour.

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Note: Rose water was not readily available in drug stores as noted in last week's Recipe Finder. Many cooks inquired at McCormick & Co. which does not make rose water extract. And, they found it was not available in several of the larger chain grocers. However, Harold Hackerman, manager of Eddie's Supermarket on Roland Avenue in Roland Park and Harold Graul of Graul's Market on Bellona Avenue in Ruxton both answered a query, "yes we have rose water extract." For those interested, check with the specialty grocer near you.

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe request

* Katherine Muskett, Pinehurst, N.C., writes that she cannot find a recipe for glazed apricots and would like help.

* Janet Fusco of Rosedale wants a recipe for a bread that calls for 3 packages of yeast and takes 90 minutes to make from start to finish. She wrote that it was listed on a bag of flour and was delicious.

* Yvonne Patterson of Baltimore writes "my mother used to make a delicious peach coffee cream pie that called for fresh peaches, strong coffee and condensed milk. I do not know the ingredients."

* Sally Fleming of Bend, Ore., wants a recipe for the filling for kolaches. "After a recent nostalgic trip to the neighborhood of my Bohemian grandmother, I have renewed interest in kolaches. I believe the filling she made had sugar, lemon rind and cottage cheese," she wrote.

* Shirley Nichols of Hebron, Ill., wants a recipe for a strawberry jam that is "foamy, sits for three days on the counter top and then into the freezer. It is a little less sweet than regular jam," she wrote.

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If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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