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re: bagels

Gerard_Mcmahon@ftdetrck-ccmail.army.mil
Fri, 14 Jun 96 08:49:02 EST
v096.n019.5
      Hi all,
        Here's the basic bagels recipes again - enjoy!

        Gerry

              *  Exported from  MasterCook II  *

                              Apricot bagel

Recipe By     : The Best Bagels are made at home Dona Z. Meilach
Serving Size  : 15   Preparation Time :0:00
Categories    : Bagels                           Machine
                Yeast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/8  cups          water
   2      teaspoons     orange extract -- optional
   1      tablespoon    olive oil
   2      tablespoons   malt powder -- or honey / sugar
   1      teaspoon      salt
   3 1/3  cups          bread flour
   1      tablespoon    wheat gluten -- optional
   2      teaspoons     yeast
     3/4  cup           dried apricots -- diced

Place ingredients in the bread machine in the order listed.  Use the dough 
setting. Add the apricots 5 minutes before the end of the kneading phase or work
into the dough before shaping.  If you don't have a dough setting stop the 
machine after the rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle 
about 14 x 18.  Divide into equal pieces and shape into bagel form or use a 
cutter.  Place the bagels on the sheets and let them rise again.  I put them in 
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is 
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep.  You can add 2 T of malt 
syrup, honey, sugar or non-diastatic malt powder.  Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water.  Boil only 3 or 4 at a 
time so they don't crowd.  Simmer each side for a minute and return to the 
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven.  The book calls for 
20 to 25 minutes.  I usually start at 15 minutes for the 1st sheet and less for 
the second.

These are best eaten while they are still warm.  They can be frozen - you may 
want to slice them first so you can defost them in the toaster.

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : for peach bagels sub dried peaches for the apricots

NOTES : I use orange oil instead of the orange extract.
These are really excellent.
                    *  Exported from  MasterCook II  *

                          Banana Nut Wheat bagel

Recipe By     : 
Serving Size  : 15   Preparation Time :0:00
Categories    : Bagels                           Machine
                Yeast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           water
   1                    banana
   1      tablespoon    olive oil
   2      tablespoons   malt powder
     1/4  cup           cornmeal
   1      cup           wheat flour, whole-grain
   2 1/3  cups          bread flour
   1      tablespoon    wheat gluten
   2 1/2  teaspoons     yeast
     3/4  cup           walnuts



                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Hawaiian bagels

Recipe By     : The Best Bagels are made at home Dona Z. Meilach
Serving Size  : 15   Preparation Time :0:00
Categories    : Bagels                           Machine
                Yeast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/8  cups          water
   1      teaspoon      coconut extract -- optional
   1      tablespoon    olive oil
   2      tablespoons   malt powder -- or honey / sugar
   1      teaspoon      salt
   3 1/3  cups          bread flour
   1      tablespoon    wheat gluten -- optional
   2      teaspoons     yeast
     1/2  cup           dried pineapple -- diced
     5/8  cup           dried coconut -- shredded or flaked

Place ingredients in the bread machine in the order listed.  Add the pineapple 
and coconut 5 minutes before the end of the Kneading phase or work into the 
dough before shaping.  Use the dough setting. Or stop the machine after the 
rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle 
about 14 x 18.  Divide into equal pieces and shape into bagel form or use a 
cutter.  Place the bagels on the sheets and let them rise again.  I put them in 
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is 
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep.  You can add 2 T of malt 
syrup, honey, sugar or non-diastatic malt powder.  Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water.  Boil only 3 or 4 at a 
time so they don't crowd.  Simmer each side for a minute and return to the 
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven.  The book calls for 
20 to 25 minutes.  I usually start at 15 minutes for the 1st sheet and less for 
the second.

These are best eaten while they are still warm.  They can be frozen - you may 
want to slice them first so you can defost them in the toaster.

                   - - - - - - - - - - - - - - - - - - 

NOTES : These are really excellent.


     >From: aa5458@freenet.lorain.oberlin.edu (AmyLynn Stotzner)
     >Subject: bagels,ciabatta
     >Date: Mon, 3 Jun 1996 13:27:31 -0400

     >I wrote in several weeks ago looking for recipes for bagels as the 
     >ones I have haven't worked at all.  They have come out looking more 
     >like spaetzels!