"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Pretzels, by Jennifer Kimball, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 envelope dry yeast 1 1/2 c. warm water 2 tsp. salt 1/4 c. honey 5 T. sugar 4 1/4 c. flour 4 T. butter, melted 1 T. cinnamon
Dissolve the yeast in the warm water. Add salt, honey and 1 T. sugar. Mix in the flour. Knead until smooth. Divide into 16 pieces and shape into desired shapes. Don't rise. Bake at 425º for 15-20 minutes. Brush with butter and sprinkle with sugar and cinnamon.
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