DOUGH
For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 7, “Dough.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired.
|
| Basic Bagel |
1.5 Pound Loaf |
| INGREDIENTS |
| ||
1 cup |
| Water, 80°F |
3 Cups |
| Bread Flour |
2 tbsp. |
| Sugar |
1½ tsp. |
| Salt |
1½ tbsp., cut into 6 pieces |
| Butter or Margarine |
2 tsp. |
| Active Dry Yeast |
| ||
1½ tsp. |
| Bread Machine/Fast Rise Yeast |
3 Quarts |
| Water |
1 tbsp. |
| Sugar |
|
| Poppy or Sesame Seeds, for garnish |
After dough is formed and breadmaker shuts off, remove the dough from the bread pan and place into a lightly greased bowl. Cover bowl and place in the refrigerator for 20 minutes.
After the dough is cooled, remove from the bowl and place on a lightly floured surface. Roll the dough into a ½ inch thick rectangle. Divide the dough into 8 equal sections, roll each piece into a ball and punch a hole through the center with your finger. Stretch the hole until it is about
Bring 3 quarts of water to a boil in a 5 qt dutch oven. Add the sugar and stir to dissolve. Reduce heat to low and carefully add
apart. Sprinkle with garnish, if desired, and bake bagels in a preheated 450°F (232°C) oven for
22