In a small bowl, dissolve yeast and 1 teaspoon
sugar in warm water. Let stand until creamy,
about 10 minutes.
In a large bowl, mix together
flour, ½ cup sugar, and salt. Make a well in the
center; add the oil and yeast mixture. Mix and
form into dough. If the mixture is dry, add one or
two tablespoons of water. Knead the dough until
smooth, about 7 to 8 minutes.
Lightly oil a large
bowl, place the dough in the bowl and turn to
coat with oil. Cover with plastic wrap and let rise
in a warm place until doubled in size, about 1
Preheat oven to 450˚.
In a large bowl, dissolve baking soda in hot water.
When risen, turn dough
out onto a lightly floured surface and divide into
24 equal pieces. Roll each piece into a rope. Cut a
small slit in each end, and twist into a small ball
on each side for the bone shapes.
Once all of the
dough is shaped, dip each pretzel into the baking
soda solution and place on a greased baking sheet.
Sprinkle with salt. Bake in preheated oven for 8
minutes, until browned.
Preheat an oven to 350°F (175° C). Grease 3 small loaf pans.
Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans.
Remove the loaves, and finish cooling on a wire rack.
Makes 10 servings
Nutrition Information: Calories 433; Total Fat 3g; Saturated Fat 1g; Cholesterol 41mg; Sodium 391mg; Total Carbohydrates 97g; Dietary Fiber 5g, and Protein 7g.