We have been enthusiastic readers of the bread Digest and have found
it to be a source of lots of useful information. My wife has prepared
the following submission to help repay those who have provided good
tips on breadmaking in past issues.
Al Sherman firstname.lastname@example.org
To Roberta Jean Long and Bread Digest Readers in general
Re: Bread machine recipes for bagels and other breadmaking
In response to your request for bagel recipes that can be made in
your bread machine, the following is taken from an absolutely
wonderful cookbook by Donna Rathmell German, called The Bread Machine
Cookbook, a Nitty Gritty cookbook published by Bristol Publishing
Enterprises, P.O. Box 1737, San Leandro, CA 94577 (800) 346-4889 or
(415) 895-4461. This book is priced at $8.95 and provides 130
foolproof and tested recipes in small, medium, and large sizes to
adapt to the capacity of various machines; it also supplies some very
worthwhile comparisons among the different machines, hints on better
bread making, nutritional information of various grains and bread
ingredients, as well as a list of sources for ordering the more
esoteric grains and supplies. I strongly recommend it.
BAGEL RECIPE: OOOOOOOOOOO
Small (8) Medium (12) Large (16)
water 2/3 cup 1 cup 1-1/3 cup
honey 1 Tbs. 1-1/2 Tbs. 2 Tb
salt 1 teasp. 1-1/2 teasp. 2 teasp.
whole wheat flour 2/3 cup 1 cup 1-1/3 cup
bread flour 1-1/3 cup 2 cups 2-2/3 cups
yeast 1 teasp. 1-1/2 teasp. 2-1/2 teasp.
Let the machine knead the dough once, and then let the dough rise 20
minutes only in the machine. Even if your cycle runs longer, simply
remove dough after 20 minutes and turn off the machine. Divide the
dough into the appropriate number of pieces. Roll each piece into a
rope and make it into a circle, pressing the ends together. You may
find it necessary to wet one end slightly to help seal the ends
together. Place shaped dough on a well greased baking sheet, cover
and let rise only 15 to 20 minutes. Meanwhile, bring about 2 inches
of water to a slight boil in a non-aluminum pan. Carefully lower
about 3 or 4 bagels at a time into the water, cooking for about 30
seconds on each side. Remove bagels, drain on a towel, sprinkle with
poppy seeds, sesame seeds, dried onion bits, etc., and place on the
greased baking sheet. Bake in a pre-heated 550 degree oven for 8
I haven't made this recipe yet; let me know how it turns out!
My favorite recipe is derived from this cookbook, with a few small
changes. It is an Orange Cinnamon Bread that is sensational.
ORANGE CINNAMON RAISIN BREAD |_______|
Small Medium Large
orange juice 1/2 cup 2/3 cup 1 (1-1/8)* cup
margarine/butter 1 Tb 1-1/4 Tb 2 Tb
cinnamon 1 teasp. 1-1/4 teasp. 2 teasp.
grated orange peel 1/2 teasp. 2/3 teasp. 1 teasp.
salt 1/3 teasp. 1/2 teasp. 3/4 teasp.
sugar 1 teasp. 1-1/4 teasp. 2 teasp.
bread flour 1-1/2 cups 2 cups 3 cups
yeast 1 teasp. 1-1/2 teasp. 2-1/2
raisins 1/4 cup 1/2 cup 1/2 cup
I microwave the OJ and margarine for 1 minute, to warm it.
* We have the Hitachi machine that makes a loaf of a little less than
1-1/2 pounds. It handles 3 cups of flour very well, but seems to
have a harder time forming a dough ball with greater amounts of
flour. One thing that I noticed with the recipes in this cookbook is
that frequently the "Large" recipe calls for a total of more than 3
cups of flour/oatmeal/wheat germ. The Hitachi has difficulty in
dealing with this. (If I am around when I start the bread, I can
help it get started; however, most often I bake bread on the timer,
so that it is ready for breakfast.) The "Medium" recipe, however,
often produces a short loaf that lasts for about 10 minutes around
here. What I have found is that a larger loaf is produced by using
the proportions of liquid to flour that the Hitachi cookbook
suggests: use 1-1/8 cup of liquid to 3 cups of flour for a loaf that
rises to the top of the baking pan.
** I have also found that there is absolutely no difference in volume
of the bread or how well it rises if I use 1-1/2 teaspoons of yeast
rather than 2-1/2 teaspoons. The most critical element to producing
a good loaf seems to relate to the temperature of the ingredients.
If you keep your yeast in the refrig, allow it to warm up for about
1/2 hour before making the bread. (Could that be the cause of the
Welbilt/DAK gooey centers?)
I should comment that we had begun our breadbaking with the DAK (R2D2
model of Welbilt with no side post) machine. After we had 2
different machines lock up several times due to electric power
glitches [this model of the DAK has no memory backup], (and after
experiencing some gooey center problems as well), we took a refund on
DAK #2, even though the technical service department (when I finally
managed to get through to that forever-busy or non-answering line)
swore that the lock up problem had been fixed. I really was fed up
with DAK by that point; let's just say that they had a real
credibility problem, in that I couldn't believe anything they told
me, whether it pertained to the causes for failures or to the
availability of replacement machines (try being put on back-order for
2 months after having been promised that the machines were in stock).
This is not a class operation that we are talking about here.
In any case, the DAK failures turned out to be a blessing in
disguise, as we absolutely LOVE the Hitachi that we bought through
the Compuserve Shopper's Advantage buyers' service. It is well-
engineered, produces rectangular loaves, and does what it is supposed
to do VERY well. Hitachi doesn't supply too many recipes (although
if you write to them when you return your warranty card and request
more recipes, they'll send some, including a 100% whole wheat bread
that was suggested by one of their users. [Write to Hitachi Home
Electronics (America), Inc.; National Headquarters; 3890 Steve
Reynolds Boulevard; Norcross, Georgia 30093]. Anyway, together with
The Bread Machine Cookbook, the Hitachi is a winner.