Alton Brown's Soft Pretzel recipe (complete with beer recommendation)
The bread is from a recipe that I got from the book, The Kitchen Counter Cooking School, which now that I think of it, I really should have told you about before this. It was a pretty entertaining book: part memoir, part cookbook, part self help. The recipe is for a No-knead Artisan Bread and is as follows:
3 cups 100 degree water
1 ½ T. yeast
1 T. kosher salt
4 ½ cups white flour
2 cups wheat flour
Combine first 3 ingredients in 5 qt. container then add all the flour. Mix until no dry patches. Cover loosely and let rise for 2 hours at room temperature. Cover and refrigerate for up to 2 weeks. Grab a grapefruit size scoop of dough. Flour and knead a little bit and then let rise uncovered for 30 – 90 minutes. About 20 minutes before ready, preheat oven to 450 degrees and put baking pan on bottom rack. Slash loaf with 3 lines. When you put it loaf, carefully pour 1 cup hot water into baking pan and shut door to capture steam. Bake for 30 minutes or until loaf is golden brown and sounds hollow when you tap it.
I also have something else that you might like. I recently got a free e-book from Craft and Vision. It's this cool site that sells photography e-books for $5.00 on a variety of topics. This one was 11 Ways You Can Improve Your Photography. It's full of great pictures and not too technical at all. Worth taking a look for anyone that is interested in photography. In addition, it's a PDF file so I was able to put it onto my Nook Color which was a bonus. And it was free, always a bonus. Here's the link: http://craftandvision.com/books/craft-and-vision/ or my pdf file if you don't want to go through them. Although you might find that it's worth it to take a look at the site. And by the way, it says in the introduction to share with your friends or on you blog or wherever so don't think that I am not respecting the intellectual property of someone else. Also the fact that they want you to share? Makes me a big fan right there.
This next is one that I like. For the past couple of years, I have been saving all my recipes onto one document which I very originally entitled cooking.doc. I would pull up this document whenever I wanted to make something. This was a bit of a pain since my computer is on the other side of the room, not major but a little inconvenient. Well yesterday, I said to myself, "Self, you idiot, why don't you put it onto the Nook?" This worked out brilliantly, if I do say so myself. I saved the file to a PDF and uploaded (or is it downloaded? I can never keep those straight) and because I have a cover on my Nook, I was easily able to prop it up and read the recipe. And bring it wherever I went in the kitchen. My only issue? I've had the Nook since last June, I really can't believe it took me this long to think of this.