Hi all,
I made the Sunflower Seed Bread yesterday and it is wonderful!
I am also reposting the bagel recipes as I love to make these too, and
they're something anyone can do.
Gerry
* Exported from MasterCook II *
Sunflower-Seed Whole Wheat Bread
Recipe By : Norman Garret - quick & Delicious BM recipes66
Serving Size : 1 Preparation Time :0:00
Categories : Norman Garrett Yeast
Zo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
1 cup water -- warm
1 tablespoon olive oil
2 1/4 cups flour, whole-grain wheat
1/2 teaspoon salt
2 tablespoons coconut shreds
2 tablespoons sunflower seeds
3/4 cup bread flour
2 teaspoons yeast
Add ingredients to machine in order listed. Select white bread and press start.
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* Exported from MasterCook II *
Carrot Poppy Seed
Recipe By : Fleishmann's Yeast BM Favorites
Serving Size : 1 Preparation Time :0:00
Categories : Fleishmann's Yeast
Zo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1 cup carrot -- finely shredded
1 tablespoon butter
1 teaspoon salt
2 cups wheat flour, whole-grain
1 cup bread flour
1 tablespoon brown sugar, packed
2 teaspoons yeast
1 1/2 teaspoons poppy seeds
Add ingredients to machine in order listed. Select white bread and press start.
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* 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.
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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
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* 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.
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NOTES : These are really excellent.