B A G E
LS
1
Lb
1 1/2
Lb
2
Lb
Water 8 oz 10
oz
12 oz
White Flour
2 cups 3 cups
4 cups
Whole Wheat Flour
1/4 cup
113
cup 1/2 cup
Butter
1 1/2 Tbsp 2 Tbsp
3 Tbsp
Dry
Milk
1 1/2 Tbsp 2 Tbsp 3 Tbsp
Sugar 1 Tbsp
1 1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 112 t
sp
2 tsp
Yeast 1 1/2 tsp 1 1/2 tsp
1 1/2 tsp
TOPPING: 1 egg (beaten)
1 l
b-
Mak
es
8 bagel
s,
1 1/2 lb - Makes
12
bagels, 2
lb-
Makes 16 bagels
1. Cut dou
gh
in
to separate pieces and ro
ll
into balls.
2. Make a 1" hole in the centre of each ball with finger and
fo
rm a ring shape.
3. Cover and let rise for
30
minutes.
4. Bring 2 quarts of water a
nd
2 Tbsp sugar to a gent
le
boi
l.
Add bagels 2 at a time and boil uncovered for
2 minu
te
s, turning once.
5.
Place bagels
on
a greased cookie sheet and brush with egg.
6. Bake at 375cF for 30 minutes until golden brown.
Q U
ICK
BREAD
These breads use baking powder
an
d baking soda for rising instead of yeast.
As
a resul
t,
they are usually
small
an
d cake-li
ke
.
Rising starts when kneading is finished and baking starts.
It is normal for the top of a quick bread to crack or spli
t.
IRISH
SOD
A
BRE
A D
Bu
tterm
il
k 2 cups
White Flour
4 cups
Sugar
1/2 cup
Salt
11
/
2tsp
Baking Powder 1 tsp
Baking
Soda 1/2 tsp
Raisins (optional)
1/2 cup
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