Sunbeam Deluxe 2-Pound Bread & Dough Maker manual Cinnamon 2 tsp Tsp Active Dry Yeast Raisins Cup

MULTI-GRAIN CINNAMON RAISIN BAGELS

(Dough Setting – Timer OK)

All ingredients at room temperature (70°F-80°/21°C-27°C)

	1.5-Pound	2-Pound
Water	6 to 8 oz.	10 to 11 oz.
Salt	1-1/2 tsp.	2 tsp.
Olive Oil or Vegetable Oil	1 Tbsp.	2 Tbsp.
Bread flour	2 cups	2-3/4 cups
Quick cook oatmeal	1/2 cup	2/3 cup
Whole wheat flour	1/4 cup	1/3 cup
Brown sugar, packed	1 Tbsp.	1-1/2 Tbsp.
Cinnamon	1-1/2 tsp.	2 tsp.
Active Dry Yeast	1-1/2 tsp.	2 tsp.
Raisins	1/2 cup	3/4 cup

Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough. Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around four fingers, moisten ends, overlap and join ends. Turn circle inside out. Place shaped bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth. Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts water to a boil in Dutch oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels. Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in preheated 400°F/212°C oven for 20 to 25 minutes or until golden brown. For crispier

crust, spritz bagels several times with water during baking. MAKES 6 - 10 BAGLES

KEN’S BASIC EGG BAGELS (Dough Setting – Not for Timer)

All ingredients at room temperature (70°F-80°/21°C-27°C)

	1.5-Pound	2-Pound
Water	4 to 6 oz.	7 to 8 oz.
Salt	1-1/2 tsp.	2 tsp.
Vegetable oil	1-1/2 Tbsp.	2 Tbsp.
Bread flour	2-1/2 cups	3-1/3 cups
Sugar	1 Tbsp.	1-1/2 Tbsp.
Active Dry Yeast	1-1/2 tsp.	2 tsp.
Raisins	1/2 cup	3/4 cup

Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.

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