43
Large Batch
1-1/2 cups Water
4 cups All-purpose flour
2 tsp. Salt
1 Tbsp. Sugar
1 tsp. Quick-rise yeast
2 Tbsp. Poppy, caraway or
sesame seeds*
(Optional)
* Don't add to bread pan; reserve for garnish.
Small Batch
3/4 cup Water
2 cups All-purpose flour
1 tsp. Salt
2 tsp. Sugar
1/2 tsp. Quick-rise yeast
1 Tbsp. Poppy, caraway or
sesame seeds*
(Optional)
Measure all ingredients into bread pan in order listed. Select Dough setting.
Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop.
Remove to lightly floured surface and cover and let rise 5 minutes.
Shape dough into 8 balls for small batch and 15 for large batch;
make a hole in the centre of each ball with your thumbs, about the size of
a quarter. Place on greased baking sheet; cover and let rise in a warm place*
about 20 minutes. Fill a large, deep saucepan with water and 1 Tbsp. sugar
and bring to a boil. Force holes open again if they begin to close. Cook bagels
in water for about 30 seconds each side; remove with slotted spoon and drain
on wire rack. Return to greased baking sheet; brush with Egg Glaze (Page 36)
and sprinkle with seeds, if desired. Bake at 400°F/200°C for 25 – 30 minutes
or until browned. Serve warm.
T
IP
: Bagels are best eaten the same day.
*See Page 36 for Rising Tips
BAGELS
To Next Page
Loading...
