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GARLIC-CHEESE TOPPING
⁄
cup
olive oil
1
4
1
⁄
tsp
oregano leaves, dried
1
2
⁄
cup
garlic, coarsely
1
4
chopped
⁄
cup
Parmesan cheese,
1
3
grated
⁄
tsp
salt
1
4
Heat olive oil and stir in oregano and
garlic. Remove from heat immediately.
Spoon mixture over dough. Sprinkle
with remaining ingredients. Bake as
directed.
GREEK STYLE TOPPING
⁄
cup
1
4
1
⁄
tsp
1
2
1 cup
⁄
cup
1
3
⁄
cup
1
4
⁄
tsp
1
4
Heat olive oil, add onions and cook
until soft but not brown, 5 minutes.
Spoon mixture over dough. Sprinkle
with remaining ingredients. Bake as
directed.
SOFT PRETZEL DOUGH
8 pretzels
Dough
1
⁄
-1
⁄
cups bread flour
1
3
2
4
⁄
tsp
salt
1
2
1 TBL
sugar
⁄
tsp
white pepper
1
8
1
⁄
tsp
active dry yeast
1
2
⁄
cup + 2 TBL water
1
2
1
⁄
tsp
oil
1
2
1
egg yolk
olive oil
oregano
leaves, dried
onion, thinly
sliced
Feta cheese,
crumbled
black olives,
sliced-drained
salt
13
Glaze
1
egg white
1 TBL
water
Topping
kosher salt
sesame seeds
Temperature: 350°F/176°C
Bake Time: 15-20 minutes
Invert
dough
together all dry ingredients except
cup of flour on Speeds 1-2 for 30
seconds.
Heat
water
120°-130°F/49°-54°C. Continue
mixing on Speeds 5-6 and drizzle
water slowly into dry mixture until
mixed, 2-3 minutes. Continue to mix
for 2-3 minutes. Add egg yolk.
Continue to mix for 2 minutes.
Gradually add the remaining flour
to form a soft, slightly tacky, dough
ball; mix for 2-4 minutes. Continue
kneading for another 10 minutes.
Perform dough stretch test.
Spray large bowl with a non-stick
spray. Place dough in bowl and turn
to coat on all sides. Cover and let
rise in warm place 1 hour or until
double in size.
Punch down dough, cover and allow
to rest 10 minutes to make the
dough easier to handle. Cut dough
into 8 pieces on a lightly floured
surface. Roll each piece into a
16-inch rope. Cross the ends of the
rope to make a loop; twist the
crossed ends once and fold across
the loop. Place on a greased baking
sheet 1
⁄
inches apart. Brush with
1
2
glaze and sprinkle with topping.
Bake as directed.
hooks
and
mix
and
oil
⁄
1
2
to
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