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Showing posts from February, 2012

Big Chewy Soft Pretzel Recipe

SOFT PRETZELS 1 (.25 ounce) package or 2 ¼ teaspoons active dry yeast 4 tablespoons brown sugar 2 teaspoons salt 1 ½ cups warm water 4 cups flour (bread flour or all purpose) 2 cups warm water 2 tablespoons baking soda Melted butter Coarse salt and or Cinnamon In a large mixing bowl or the bowl of your kitchen aid mixer, dissolve the yeast, brown sugar and salt in the 1 ½ cups of warm water. Add the flour to the mixture and mix until smooth and elastic. This can be kneaded by hand on a floured surface, about 8 minutes. Or, the easiest method, using your mixer with the dough hook attachment – about 8 minutes as well. The mixture will be smooth and stick slightly to the bottom of the bowl. Place in a greased bowl, and turn to coat the surface. If using the dough immediately, cover, and let rise for one hour. If you plan to make the pretzels later store the dough in the refrigerator – covered well. I have kept it in the refrigerator up to one day. When using refrigerated

1860s Cottage Kitchen

The design/ drawing details of the kitchen in these photos are featured in Primitive Place & Country Journal Magazine Spring 2012 Issue. The kitchen in this small 1860s cottage was similar to a lot of kitchens we have designed and built in the past. The kitchen area was broken up with several doors and windows so a conventional “Fitted Kitchen” would not fit the space. I designed the kitchen cabinets in varying styles, woods, and finishes so each had their own personality. We call this kitchen style our “Collected Kitchen.”