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
