Home Bread-Bakers v096.n068.1
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some recipes

gerrymc@ix.netcom.com
Mon, 16 Dec 1996 14:17:34 -0500
v096.n068.1
Hi all, 

I made the Sunflower Seed Bread yesterday and it is wonderful!

I am also reposting the bagel recipes as I love to make these too, and
they're something anyone can do.

Gerry

                    *  Exported from  MasterCook II  *

                     Sunflower-Seed Whole Wheat Bread

Recipe By     : Norman Garret - quick & Delicious BM recipes66
Serving Size  : 1    Preparation Time :0:00
Categories    : Norman Garrett                   Yeast
                Zo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           honey
   1      cup           water -- warm
   1      tablespoon    olive oil
   2 1/4  cups          flour, whole-grain wheat
     1/2  teaspoon      salt
   2      tablespoons   coconut shreds
   2      tablespoons   sunflower seeds
     3/4  cup           bread flour
   2      teaspoons     yeast

Add ingredients to machine in order listed.  Select white bread and press start.

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


                    *  Exported from  MasterCook II  *

                            Carrot Poppy Seed

Recipe By     : Fleishmann's Yeast BM Favorites
Serving Size  : 1    Preparation Time :0:00
Categories    : Fleishmann's                     Yeast
                Zo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           milk
   1      cup           carrot -- finely shredded
   1      tablespoon    butter
   1      teaspoon      salt
   2      cups          wheat flour, whole-grain
   1      cup           bread flour
   1      tablespoon    brown sugar, packed
   2      teaspoons     yeast
   1 1/2  teaspoons     poppy seeds

Add ingredients to machine in order listed.  Select white bread and press start.

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

                    *  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.