West Bend L5778C instruction manual Basic Bagel, Dough

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
-or-	-or-
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 1-2 inches in diameter. Place formed bagels onto a greased cookie sheet about 2 inches apart. Brush lightly with cold water, cover and set in a warm, draft free room to rise until they have doubled in size.

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 2-3 bagels to hot water. Let simmer for 3-4 minutes on each side. Remove with a slotted spoon, drain, then place on the greased baking sheet about an inch

apart. Sprinkle with garnish, if desired, and bake bagels in a preheated 450°F (232°C) oven for 12-15 minutes or until golden brown. Let cool slightly before serving.

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