MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: LAUGENBREZEN
 Categories: German, Snack, Appetizer
      Yield: 4 Portionen
 
    1/4 ts Baking soda
      2 cn Pitted black olives (6 oz.
           -each)
      3 tb Olive oil
      2 tb Pine nuts, toasted
      2 lg Garlic cloves
      1    French bread baguette (about
           -8 oz.) cut diagonally into
           -slices
           Roasted red bell peppers
           -(available in jars)
           Sliced goat cheese
           -(optional)
 
  Dissolve the yeast and sugar in a little lukewarm milk, then let rise,
  covered, at room temperature, for 15 minutes.  Sir in the flour,
  remaining lukewarm water, and salt.  Knead well.  Let rise, covered,
  in a warm spot, for 1 hour.
  
  Again, knead the dough vigorously, then divide into 10 equal parts.
  Shape each piece of dough into a long roll, about 2 ft long, as thick
  as a thumb in middle, and as thin as a pencil at the ends.  Shape
  into pretzels, pressing the thin ends into the thick middle section.
  
  Grease a cookie sheet with butter.
  
  Dissolve the baking soda in 1 liter water (1 quart plus a 1/4 cup) and
  bring to a boil.  Be very careful with this liquid - it should not
  touch either aluminum or skin as it is corrosive.
  
  Take 2 pretzels at a time and dip them, for 1/2 minute, into the
  boiling liquid, turning the pretzels several times.  Then wait a
  moment for the pretzels to quit dripping, then put on the cookie
  sheet and dust with coarse salt.
  
  Preheat the oven to 435 degrees F.
  
  Bake, on middle rack, for 30 minutes, until golden brown.
  
  The pretzels are best when fresh out of the oven.
  
  Makes 10 pretzels.
  
  Preparation time:  30 minutes Rising time: 1 1/4 hours Baking time: 30
  minutes
  
  Per pretzel approx.:  795 kJ/190 kcal, 6 g protein, 2 g fat,
       37 g  carbohydrates
  
  From:  BROT UND HERZHAFTES GEBAECK, edited by Annette Wolter, Graefe
  und Unzer GmbH, Munich. 1989.  ISBN 3-7742-5872-4
  (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
  Cooking Echo, 10/92 From: Fred Towner                     Date:
  08-04-96 (10:52)
 
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