BALLPARK PRETZELS RECIPES

Steps:

• Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
• Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
• Cover the bowl and let the dough rise for one hour.
• Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
• While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
• Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
• Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
• Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
• Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
• Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
• Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
• Slice and serve.
• Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.

Steps:

• In a medium saucepan, whisk together the sugar, eggs, zest, cornstarch, and salt. Whisk in the orange juice. Set the heat to medium low and cook, stirring contantly, until the mixture begins to bubble and thicken, and reaches 170 degrees F. This should take about 7 minutes.
• Remove from the heat and strain the mixture into a heat proof bowl. Add the butter, a tablespoon at a time, and stir until incorporated.
• Once all of the butter has been incorporated, cover the top of the curd with plastic wrap (pressing it against the mixture) and let cool. Refrigerate up to one week.
• Heat the oven to 325 degrees F and line an 8 inch square cake pan with parchment paper and spray it with spray oil.
• Melt the chopped bittersweet chocolate in a double boiler along with the butter until smooth. Remove the chocolate butter mixture from the heat and stir in granulated and brown sugar and let the mixture cool.
• While the mixture is cooling, whisk together flour, cocoa powder, salt, and expresso powder.
• After that, add four eggs to the chocolate mixture, one at a time, and whisk them in, along with the vanilla extract.
• Finally, fold in the flour mixture to form the batter.
• Pour 835 grams (3 cups) of the batter into the pan and smooth over the top.
• Add the rest of the batter to a pastry bag with a 1/2 inch tip.
• Add the curd to another pastry bag with a 1/4 inch tip.
• Take the pastry bag with the batter and pipe it all around the edges of the pan. Next, draw 7 lines, one inch apart, perpendicular to each other. Fill in between the 7 lines of batter with 8 lines of the curd with the curd pastry bag.
• Use a toothpick and draw a line perpendicular to the piped lines about one inch from the edge of the pan. Lift the toothpick, move over one inch, and draw another line in the opposite direction. Continue to draw the lines, one inch apart, in opposite directions.
• Bake the brownies for 40 to 45 minutes. Under baking is better than over baking.
• Store in an airtight container in the refrigerator. Bring to room temperature before serving.