Hi all,
Here's the basic bagels recipes again - enjoy!
Gerry
* Exported from MasterCook II *
Apricot bagel
Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups water
2 teaspoons orange extract -- optional
1 tablespoon olive oil
2 tablespoons malt powder -- or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten -- optional
2 teaspoons yeast
3/4 cup dried apricots -- diced
Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or work
into the dough before shaping. If you don't have a dough setting stop the
machine after the rises.
Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.
This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.
Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don't crowd. Simmer each side for a minute and return to the
baking sheet.
Add glazes or toppings as desired.
Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.
These are best eaten while they are still warm. They can be frozen - you may
want to slice them first so you can defost them in the toaster.
- - - - - - - - - - - - - - - - - -
Serving Ideas : for peach bagels sub dried peaches for the apricots
NOTES : I use orange oil instead of the orange extract.
These are really excellent.
* Exported from MasterCook II *
Banana Nut Wheat bagel
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 banana
1 tablespoon olive oil
2 tablespoons malt powder
1/4 cup cornmeal
1 cup wheat flour, whole-grain
2 1/3 cups bread flour
1 tablespoon wheat gluten
2 1/2 teaspoons yeast
3/4 cup walnuts
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Hawaiian bagels
Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups water
1 teaspoon coconut extract -- optional
1 tablespoon olive oil
2 tablespoons malt powder -- or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten -- optional
2 teaspoons yeast
1/2 cup dried pineapple -- diced
5/8 cup dried coconut -- shredded or flaked
Place ingredients in the bread machine in the order listed. Add the pineapple
and coconut 5 minutes before the end of the Kneading phase or work into the
dough before shaping. Use the dough setting. Or stop the machine after the
rises.
Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.
This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.
Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don't crowd. Simmer each side for a minute and return to the
baking sheet.
Add glazes or toppings as desired.
Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.
These are best eaten while they are still warm. They can be frozen - you may
want to slice them first so you can defost them in the toaster.
- - - - - - - - - - - - - - - - - -
NOTES : These are really excellent.
>From: aa5458@freenet.lorain.oberlin.edu (AmyLynn Stotzner)
>Subject: bagels,ciabatta
>Date: Mon, 3 Jun 1996 13:27:31 -0400
>I wrote in several weeks ago looking for recipes for bagels as the
>ones I have haven't worked at all. They have come out looking more
>like spaetzels!