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Proper British dishes part 49. Choccy spaghetti with double glizzys
Mix the flour, oil, sugar and yeast in a large bowl or the bowl of a stand mixer fitted with a dough hook. Pour in 90ml water and start kneading. When completely absorbed, pour in another 90ml water and knead for 5 minutes. Set aside to rest for 5 minutes. Add the salt and knead for 10 minutes until it has come together in a smooth and elastic.
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2/3 pint of milk, lukewarm. 3/4 oz of malt extract. 1/3 oz of bicarbonate of soda. rock salt. 1. Make the dough by mixing together the flour, butter, salt and yeast and adding the milk and malt extract. Bring it all together in the bowl then turn it out on to the bench and knead for around ten minutes until you have a strong elastic dough.
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Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr. STEP 3. Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long. STEP 4.
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In a small bowl, combine the lukewarm water and yeast. Mix well and leave to sit for 5 minutes to ensure the yeast is active. Bubbles should form at the top of the water. Combine the salt and sugar to the yeast water and mix well. In a large bowl, combine the flour, yeast water and olive oil. Bring together with a wooden spoon.
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Place the pretzels in the heated oven and bake for 20-25 minutes until they are a deep brown. Step 8. Meanwhile, make the glaze for the sweet pretzels. Put the orange zest and juice and 100g of the sugar into a small pan. Bring to the boil, stirring to dissolve the sugar, and boil for 1 minute. Lift out the zest with a slotted spoon and roll.
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Bring a large pan containing 7 liters of water to the boil. Add the bicarbonate of soda and then add the pretzels, one at a time for 5 seconds each. Sprinkle a little salt on the top of each pretzel. Bake in the oven for about 20 minutes. Cool on a wire rack and eat on the same day.
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Add the brown sugar and stir until dissolved; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl.
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Have a 12-14 inch sauté or frying pan ready on the stove. Put a rack to one side with a pan under it to catch the excess egg and salt. Mix the egg and water until frothy in a ramekin and have a brush handy. When the pretzels have risen for 45 minutes, put the water into the sauté pan and keep at a boil.
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Proper British dishes (pretzels on f ing fire) proper british dishes
Oven Baked Pretzel Bites Tips. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.; Perform the baking soda bath to all pretzel bites and sprinkle with pretzel salt if desired or brush with butter as they come out of the oven and then sprinkle with pretzel salt.; After the baking soda bath, set on parchment lined baking sheet, about ½ inch apart.
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500g strong white bread flour 5g fast-action yeast 1 tsp fine salt 25g room-temperature butter 1 tbsp malt extract or syrup (see note 1) 150g bicarbonate of soda (see note 1) Rock salt, to finish.
Proper British Trifle Cooking with Nigella
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Giant 10 oz. imported pretzel from Munich measures 10 inches across
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