Beer and Pretzel Bread

 

Beer and Pretzel Bread

Fixings

1 1/2 Pound (12 cuts):

3/4 cup normal or nonalcoholic brew

1/3 cup water

2 tablespoons spread or margarine, mellowed

3 cups bread flour

1 tablespoon stuffed earthy colored sugar

1 teaspoon ground mustard

1 teaspoon salt

1 1/2 teaspoons bread machine yeast

1/2 cup scaled down pretzel pieces, around 1x3/4 inch, or pretzel poles, cut into 1-inch pieces

2 Pound (16 cuts):

1 cup standard or nonalcoholic brew

1/2 cup water

3 tablespoons spread or margarine, mellowed

4 cups bread flour

1 tablespoon stuffed earthy colored sugar

1 teaspoon ground mustard

1 1/2 teaspoons salt

1 3/4 teaspoons bread machine yeast

3/4 cup scaled down pretzel pieces, around 1x3/4 inch, or pretzel poles, cut into 1-inch pieces

Guidelines

    1. Make 1 1/2-pound formula with bread machines that utilization 3 cups flour, or make 2-pound formula with bread machines that utilization 4 cups flour. Salmon-with-pea-puree.

    2. Measure cautiously, setting all fixings with the exception of pretzels in bread machine dish all together suggested by maker.

    3. Select Basic/White cycle (don't utilize defer cycle). Utilize Medium or Light outside layer tone. Follow maker's headings for beginning machine. Oven-baked-salmon-recipe-with-parmesan.

    4. Add pretzels at the blare sign or 5 minutes before the last manipulating cycle closes. Eliminate heated bread from skillet; cool on cooling rack.

Beer and Pretzel Bread VIDEO