The Bread Baking Babes' task for September 2011 was to make Soft Pretzels. Have you made soft pretzels yet? If not, you need to as soon as possible. They're fabulous.
I'm not sure what one is SUPPOSED to eat soft pretzels with, but we had them for dinner. And what a great dinner it was!
To go with roasted chicken thighs, we had zucchini fritters, stir-fried beet greens and oven-roasted fennel all made from vegetables that had been harvested the day before. And just in case this wasn't enough, we rested the chicken and fennel on reduced chicken stock sauce. Oh my.
We went to our friend's farm to get just two dozen eggs and ended up with this bounty of salsify, yellow and red beets with the most amazing lush greens, green and yellow zucchinis, an English cucumber, leeks, spaghetti squash, butternut squash, delicata squash, pattypan squashes, jalapeno peppers and a rather large fennel plant.
leeks and salsify
beets
candy-stripe beet top
squashes, fennel, cucumber, peppers
Biscotti Picanti . Broa . Brunkans Långa . Challah . Chinese Steamed Flower Rolls . Coccodrillo . Cornucopia . Croissants and Pains au Chocolat . Cuban Bread . Fougasse . Dan's Garlic Bread . Ensaimadas . Five-Grain Bread with Walnuts . Hamburger Buns . Herbed Soda Bread . Italian Knots . Kaiser Rolls . Mary's Dark Onion Rye . Naan . Rewena paraoa . Royal Crown Tortano . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Taralli Pugliesi . Whole-Wheat Pita . Yeasted Sprouted Wheat Bread
