West Bend L5811A, 41400 instruction manual Dough, Basic Bagel, Basic Dinner Rolls/Bread Sticks

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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