I made a commitment to bake a new bread every month for the 101 in 1001 project.  I started in February with one I thought would be a huge hit for a Super Bowl party.  Pretzel bread.  Supposedly, this is a bread that was developed by the head bread baker for Daniel Boulud.  The description of this bread toted it as little football shaped breads.  Footballs?  Ah ha!  I go to a Super Bowl party every year.  Not sure why I go since I really don’t like football, but I do like my friends and there is wine there so it’s all good.

I usually take a fat and cholesterol laden bean dip.  It is yummy and people like it, but this time I thought I’d change it up a bit.  I was going to make pretzel breads and gouda cheese fondue.  It was all lackluster at best.

The breads were nice… the day I made them.  However, I made them the day before the part (in essence of time) and by the second day they were already stale.

Would I make them again?  Probably not.  It was worth a try and I’m glad I gave it a shot.