Pretzel Dough Risen
In about an hour, the well-kneaded pretzel dough had doubled in size. The “dimples” in the dough, that demonstrate its liveliness, are evident in the picture.
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Posted by: hearttohearthcookery | February 12, 2013
And it Doubles
Posted in food, food history, Pennsylvania German foodways, Pretzels, receipts, recipes | Tags: culinary history, food, food history, foodways
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