Celery Dill Bagels
Whole Wheat Orange Scones
Here are a couple of vegetarian recipes to try.
Reggie
* Exported from MasterCook *
Celery Dill Bagels
Recipe By : Veggie Life, May 1998
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Ethnic
Low Fat Vegetarian
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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4 C Bread Flour
1 1/2 C Whole Wheat Flour
2 Pkg Active Dry Yeast
3 Tbsp Sugar -- Or
Barley Malt Syrup
2 Tsp Salt
1 Tsp Dill Seed
1 Tsp Celery Seed
2 C Lukewarm Water
1 Tbsp Cornmeal
Egg Wash -- Optional
Dill Seed -- Optional
To Sprinkle On Top
In a mixing bowl, stir together flours, yeast, sugar (if using), salt, dill
seed, and celery seed. If using barley malt syrup, stir it into water. Add
to bowl with dry ingredients and mix to form a stiff dough. (Mixture will
seem dry and shaggy at this point, but light kneading will bring it together.)
On a lightly floured surface, knead dough lightly into a smooth ball and
return to bowl. Cover with plastic an set aside in a warm place for an
hour to rest. (At this point the dough may be refrigerated for several
hours. Set out at room temp for about 2 hrs before proceeding to step 3.)
Preheat oven to 400F. Lightly spray or brush a baking sheet with oil and
sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar to boil.
On a lightly floured surface, turn out dough and divide in half. Return
one half to bowl and divide the other into 6 equal pieces. Roll each piece
into smooth ball. Flatten balls slightly, push thumbs through center,
place index fingers inside, and roll into a smooth, open bagel shape.
(Dough will rise to fill in hole if it isn't large enough.)
Drop 3 bagels into boiling water and boil gently, turning often, for 5 min.
Using a strainer or slotted spoon, remove bagels carefully. Rest spoon
briefly on towel to remove excess water and set bagels a few inches apart,
on prepared sheet. Repeat with remaining 3 bagels.
Brush bagels with egg wash and sprinkle with seeds, if desired. Bake for
about 30 min, until glossy and well browned. Repeat with second half of
dough.
Makes 12 bagels.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 1582 0 0 0 0
* Exported from MasterCook *
Whole Wheat Orange Scones
Recipe By : Vegetarian Times, May 1998
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Low Fat
Vegetarian Want To Try
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable Oil
1 1/2 C Flour -- Unbleached
1/2 C Whole Wheat Flour
2 Tbsp Brown Sugar
1/2 Tsp Baking Soda
2 Tsp Baking Powder
4 Tbsp Lowfat Margarine -- Or
Butter, Cut Into Small Pieces
2/3 C Unsweetened Applesauce
2 Tbsp Finely Chopped Orange Zest
1/3 C Raisins
1/3 C Buttermilk
Granulated Sugar -- For Sprinkling
This recipe can be a springboard for creativity, providing a basic dough to
which you can add lemon, blueberries or dried cranberries.
Preheat oven to 400F. Lightly coat a baking sheet with cooking spray.
In med bowl. mix both flours, brown sugar baking soda and baking powder.
Using a pastry blender or two knives, cut in margarine or butter until
mixture resembles coarse meal. Stir in applesauce, orange zest, raisins and
just enough buttermilk to form a stiff dough.
Turn dough out onto a lightly floured surface. With floured hands, pat
dough to 3/4" thickness. Using a 2" round cookie cutter, cut out circles
of dough. Put scones on prepared baking sheet, brush tops with buttermilk
and sprinkle with granulated sugar. Bake until golden, about 15 min.
Serve warm or at room temp.
Makes 12 scones
LACTO
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1012 0 0 0