West Bend Automatic User Manual

BAGELS
Homemade bagels are fun to make and are great fresh from the oven. Makes 8 large bagels or 16 bagelettes.
INGREDIENTS
8 ounces (1 cup) WATER, 80°F
3 cups BREAD FLOUR
2 tablespoons SUGAR
11/2 teaspoons SALT
1 '/2 tablespoons, cut into 6 pieces BUTTER or MARGARINE
2 teaspoons ACTIVE DRY YEAST
-Or- -Or-
11/2 teaspoons FAST RISE YEAST
3 quarts WATER
1 tablespoon SUGAR
POPPY or SESAME
SEEDS for garnish
BREAD SELECT SETTING TO USE: Dough
1. Add water to bread pan.
2. Add bread flour, 2 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level dry
ingredients, pushing some of the flour mixture into the corners. Place pieces of butter around outer edges
of pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough and place into a lightly greased bowl, cover and
refrigerate for 20 minutes.
5. Remove dough from refrigerator and place on lightly floured surface. Roll out into a rectangle, about
y2-inch thick. For bagels, divide dough into 8 equal pieces; for bagelettes, divide dough into 16 equal pieces.
6. Form each piece of dough into a ball. Punch hole in center with finger, then stretch dough until center
hole is 1 or 2-inches in diameter, depending on size bagel being made. Place formed bagels on greased
cookie sheet about 2-inches apart. Brush lightly with cold water, cover and let rise in warm, draft-free
place for 30 to 45 minutes or until almost double in size.
7. Bring 3 quarts water to a boil in 5 quart Dutch Oven. Add sugar and stir to dissolve. Reduce heat to
simmer and carefully add 2 to 3 bagels or 4 to 5 bagelettes to hot water. Simmer for 3 to 4 minutes on each
side. Remove with slotted spoon, drain, then place on greased baking sheet, about 1-inch apart. Sprinkle
with poppy seeds or sesame seeds if desirhd, or leave plain. Bake in preheated 450°F oven for 12 to 15
minutes. Remove, turn bagels over and bake on second side for 12 to 15 minutes or until golden brown.
Cool slightly before serving.
Notes;
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West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake