Pretzel bites

Straight from Mels kitchen cafe

DOUGH:

•  2 1/4 - 2 1/2 cups (11.25 ounces) all-purpose flour 
•  1/2 teaspoon salt
•  1 teaspoon sugar
•  1 tablespoon instant yeast
•  1 cup (8 ounces) warm water

TOPPING:

•  1/2 cup (4 ounces) very hot water
•  2 tablespoons baking soda
•  Coarse, kosher salt
•  3 tablespoons butter, melted
• 
  
• Add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky. Knead for 4-5 minutes until the dough is soft and stretchy. Let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray. Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn't have to be exact. Combine the very hot water and baking soda and whisk to combine well. Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets. Sprinkle the pretzel bites with coarse, kosher salt. Allow them to rest, uncovered, for about 10 minutes. Bake the pretzels for 7-8 minutes until golden brown. Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up. Serve warm or at room temperature.

Maori Rolls

2 c. warm water
2 T. yeast
1/2 c. sugar
Mix water and yeast and let sit 5 mins. Add sugar; mix
Add:
2 1/2 tsp. salt
3 c flour
Mix well
Add:
1 egg
1/4 c. oil
2-3 c. more flour, 1 c. at a time
Let rise for 1/2 hr. Form into rolls and let rise another 1/2 hr. Bake 375 for 12-20 minutes.

Apple cinnamon bread

I made this quick bread the other day. We really liked it. Hope you do too!

Apple Cinnamon Bread

1 1/2 cups all purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce (I didn't have applesauce so I mashed a banana and it was great)
1 teaspoon vanilla
1 cup granulated sugar
2 cups Granny Smith apples, chopped

Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.