This recipe is best when eaten freshly baked right out of the oven. It is good bread for cheese Fondue also. When Halloween comes around, we use this recipe for our “Cider Spiders”. We will be making these this year and they are so cute. So be sure to come back and check them out!
Apple Cider Pretzel Bread
Yeast proofing:
*1 and 1/3 cups warm Apple Cider (105-115* F.)
*2 tablespoons Instant Yeast
*1/8 teaspoon Sugar
Combine in a mixing bowl of a stand mixer and let rise until bubbly and add to the following:
*2 tablespoons Granulated Sugar
*4 cups All-purpose Flour
*2 teaspoon Salt
*1/2 cup Butter, room temperature
Combine the above Ingredients, using a dough hook with stand mixer on medium speed. Knead 6 to 8 minutes and then cover with moist tea towel and let rise until double in size. Divide the dough into 2 balls, roll out each ball with your hands into a long snake/ropes the same in length and braid and shape into a beehive shape winding around, large at the bottom and smaller towards the top.
Egg Wash
*1 Egg
*1 tablespoon Water
Whisk together the water and egg and brush to the top of the bread dough right before baking. Top with Poppy Seeds if desired.
Bake in a 400*F. 45-50 minutes
Enjoy!
Jessica and Lindy
