"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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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