West Bend L5811A Dough, Basic Bagel, Basic Dinner Rolls/Bread Sticks, Pound Loaf, Ingredients

DOUGH

For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 8, “Dough.”

	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.

Basic Dinner Rolls/Bread Sticks

1.5 Pound Loaf	INGREDIENTS
¾ cup + 1 tbsp.	Water, 80°F
3 tbsp.	Butter or Margarine
3 cups	Bread Flour
3½ tbsp.	Sugar
2 tbsp.	Dry Milk
1 tsp.	Salt
2 tsp.	Active Dry Yeast
-or-	-or-
1½ tsp.	Bread Machine/Fast Rise Yeast
	Softened Butter or Slightly Beaten Egg White

After dough cycle has completed, remove bread pan from breadmaker and then remove dough. Place dough onto a slightly floured surface for 15 minutes. Shape dough into desired roll shape, place on greased baking sheet, cover and place in a warm, draft free area for 45 minutes to rise. Once dough has doubled in size, lightly brush the tops with butter or egg white and bake in a 350°F oven for 15-20 minutes, or until golden brown. Serve warm.

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