RAISED DOUGHNUTS
There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth the time to make. Recipe makes 1½ dozen.
| INGREDIENTS |
7 ounces (¾ cup + 2 Tbsp.) | MILK, 95°F/35°C |
2½ ounces (⅓ cup) | WATER, 95°F/35°C |
1 | EGG, large |
3½ cups | ALL PURPOSE or BREAD FLOUR |
¼ cup | SUGAR |
1 teaspoon | SALT |
4 tablespoons | VEGETABLE SHORTENING |
2 teaspoons | BREAD MACHINE/FAST RISE YEAST |
| VEGETABLE OIL, for frying donuts |
BREAD SELECT SETTING TO USE: Dough
1.Add warm milk, lukewarm water and egg to bread pan.
2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place shortening into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.
5.Roll dough into rectangle, about ⅜ to
6.Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375° F. Turn doughnuts over as they rise to the surface. Fry 2 to 3 minutes until golden brown on both sides. Remove and place on paper towel to drain. Continue frying doughnuts. Frost or sugar as desired.
**For best results, use FAST RISE or BREAD MACHINE YEAST for lighter, fluffier doughnuts. If Active Dry Yeast is used, additional rising time may be necessary. Use 3 teaspoons active dry yeast for this recipe.
BAGELS 
Homemade bagels are fun to make and are great fresh from the oven. Makes 8 large bagels or 16 bagelettes.
| INGREDIENTS |
9 ounces (1 cup + 2 Tbsp.) | WATER, 95°F/35°C |
3 cups | ALL PURPOSE or BREAD FLOUR |
2 tablespoons | SUGAR |
1½ teaspoons | SALT |
1½ tablespoons | BUTTER or MARGARINE |
2 teaspoons | ACTIVE DRY YEAST |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST |
3 quarts | WATER |
1 tablespoon | SUGAR |
| POPPY or SESAME SEEDS for garnish |
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