Soft Pretzels

1 pkg. dry yeast
1 1/2 cups warm water
1 Tbl. sugar
1 tsp. salt
4 - 5 cups flour
Coarse or Kosher salt
2 egg whites

Soak the yeast in the warm water. Add sugar and salt; gradually stir in flour until the dough is stiff. Knead dough until smooth.

Let dough rise until doubled or set in refrigerator to rise overnight.

Divide the dough into small pieces; roll into ropes and twist into pretzel shape. Brush with egg whites; sprinkle with salt.

Bake at 425 degrees until brown.

Batter Bread

1 c. milk
3 T. sugar
1 T. salt
2 T. butter, melted
1 c. warm water
2 pkgs. dry yeast
4 1/4 c. flour

Mix together milk, sugar, salt and butter. Pour warm water into large bowl. Stir in yeast, add milk mixture. Stir in flour, beat until well blended, about 2 minutes.

Cover and let rise in a warm place until more than doubled in bulk. This will take 30 minutes to an hour, depending on the warmth of your kitchen.

Stir batter down, continue to beat for about 1/2 minute. Spoon into a greased loaf pan. Bake at 375 degrees for about 50 minutes.

Turn out on wire rack to cool.

Makes one loaf.