About the author

Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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12 Comments

  1. Christine

    I have to try these. I am now not afraid of yeast. I made my very first batch of sticky buns over the weekend and they turned out pretty darn good.

    Reply
  2. Joe Goodwin

    Kevin–

    By “bread flour” do you mean all-purpose or cake flour?

    Thanks. I love soft pretzels!

    –Joe

    Reply
    1. Kevin

      I know Lovina uses King Arthur Flour, that would be all-purpose…see http://www.google.com/products/catalog?hl=en&gs_nf=1&tok=wXHnsYvWzXD2IsKxyY5uZg&cp=7&gs_id=r&xhr=t&q=bread+flour&gs_upl=&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&biw=1138&bih=525&um=1&ie=UTF-8&tbm=shop&cid=12163072126017821133&sa=X&ei=9VdMT8qPHIfy0gGGuvTeAg&sqi=2&ved=0CD0Q8wIwAQ

      Reply
  3. Christy

    King Arthur also makes a bread flour and I think that is what Lovina uses. My husband uses it for his bread machine.

    Reply
  4. Terri L.

    I am looking forward to trying this recipe. I already bake many different kinds of bread, cinnamon rolls, etc… and I only use
    King Arthur flour. Whole wheat, bread, and all purpose are just
    some of the varieties available. And most of them you can
    purchase at Walmart!!

    Reply
  5. Julie Stacey

    All Purpose flour and bread flour are two different things, and both are different from cake flour. King Arthur does make the best flour in my opinion. And like Terri said, they have many different varieties of flour.

    Reply
  6. Barbara Weber

    Try the pastry and pasta flours. They make a difference.

    Reply
  7. Cheryl

    my niece made the pretzels when a recipe was in one of your books. they were fantastic. she also sent snapshots of them after being baked and before hand.

    Reply
  8. Pam

    What is the difference between all-purpose flour and bread flour?

    Reply
  9. Terri L.

    All-purpose flour has less protein, and is a softer flour, so you
    get a more tender baked good. Bread flour has more protein
    and makes it a harder or stronger flour to bake with, to use
    more to get a chewy, thick crust. I think bread flour is to use more with yeast-risen baked goods. Depending on my bread recipe, I will use whole wheat bread flour or white bread flour, and for my cookies I will use all purpose flour.

    Reply
  10. Lynette Sowell

    sounds delicious! I last had an Amish pretzel at the Haiti Benefit Auction in Sarasota. It was so yummy and fresh, made by some sweet ladies visiting from Lancaster County. I’ll have to try these…

    Reply
  11. richard haase

    iwhat to know that you have a reicpe that was on mrfood it is hearty amish chicken stew

    Reply

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