Ingredients: 2 + 2/3 cups high gluten flour 1 tsp salt 1 tsp dry Fleischmann’s instant yeast 11 oz. very warm water Instructions: Mix dry ingredients Add water Mix with edge attachment for 6 minutes (or by hand)NOTE: This is too wet to mix with a dough hook. About Halfway through, scrape the sides with… Continue reading Homemade Sicilian Style Pizza
Today the boys helped make some homemade rigatoni. It came out a bit too thick due to the size and shape of the extruder, so while they did a great job, we’ll have to pick a different shape of pasta next time. It was hopefully a good experience.
This morning I taught our new hosts students, Georg and Pablo, how to make Bavarian-style pretzels. I think they came out great! Georg said that they were better than those from Germany. <!–more–> I told him, I wasn’t sure about that but, but that it was still a nice thing to say.
I remember going into the city while growing up in New York and seeing the street vendors with their carts cooking pretzels over coal. I always felt the need to have one. Then, back in 2012 I visited Germany and found that pretzels are a very common breakfast item. In fact, I think I have… Continue reading Home Made Bavarian Pretzels