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Associate.com - Share Your Recipe!

Recipe Name: Buckwheat Pretzels Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
3 1/2 Cup(s) Flour, all-purpose
2/3 Cup(s) Flour, buckwheat light or
whole
2 Teaspoon(s) Salt
2 Eggs
1 Cup(s) Milk
1 Egg white, slightly beaten
Sesame seeds, poppy seeds
And/or coarse salt
Directions:
In large bowl, mix two flours and salt. Add eggs and milk; blend
toform a medium soft dough. Knead dough on a floured board for a
fewminutes. Place dough into a sealed container or zipper-top plastic
bag;let rest for about 20 minutes. Cut dough into 12 or 16
pieces,depending upon pretzel size you prefer. Roll each piece into a
rope anda twist into desired shape. Place pretzels on a lightly oiled
bakingsheet; brush with egg white. Sprinkle with salt, sesame or poppy
seeds.Bake at 425d for 15-20 minutes. Serve warm.Makes 12-16
pretzels.**formatted by AH** from The Birkett Mills Buckwheat Cookbook
FOOD ANDWINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 8:42 PM TO: ALL
FROM: MIKEVASQUEZ (BBVX23E) SUBJECT: R-MM CHICKEN ADOBOFrom Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 36.1mg
Sodium: 315.2mg
Potassium: 67mg
Carbohydrates: 21.7g
Fiber: <1g
Sugar: <1g
Protein: 4.7g


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