Food recipes
Apricot Bagel Recipe
Apricot Bagel Recipe Ingredients: water, bottled, generic orange juice, raw oil, olive, salad or cooking honey salt, table wheat flours, bread, unenriched vital wheat gluten leavening agents, yeast, baker's, active dr...
Apricot Bagel Recipe
Ingredients:
water, bottled, generic
orange juice, raw
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked
Directions:
Place ingredients in the bread machine in the order listed.
Use the dough setting.
Add in the apricots 5 min before the end of the kneading phase or possibly work into the dough before shaping.
If you do not have a dough setting stop the machine after the rises.
Prepare the baking sheets or possibly 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 pcs and shape into bagel form or possibly 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 min to 4 hrs depending on what else is going on in your life.
Fill a 4 to 6 quart soup pot with water 3 to 4 " deep.
You can add in 2 Tablespoons of malt syrup, honey, sugar or possibly non-diastatic malt pwdr.
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 possibly 4 at a time so they do not crowd.
Simmer each side for a minute and return to the baking sheet.
Add in glazes or possibly toppings as desired.
Bake just below the middle of a preheated 400 degree oven.
The book calls for 20 to 25 min.
I usually start at 15 min for the 1st sheet and less for the second.
These are best eaten while they are still hot.
They can be frzn - you may want to slice them first so you can defost them in the toaster.
Serving Ideas : for peach bagels sub dry peaches for the apricots
NOTES : I use orange oil instead of the orange extract.
These are really excellent.
Ingredients:
water, bottled, generic
orange juice, raw
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked
Directions:
Place ingredients in the bread machine in the order listed.
Use the dough setting.
Add in the apricots 5 min before the end of the kneading phase or possibly work into the dough before shaping.
If you do not have a dough setting stop the machine after the rises.
Prepare the baking sheets or possibly 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 pcs and shape into bagel form or possibly 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 min to 4 hrs depending on what else is going on in your life.
Fill a 4 to 6 quart soup pot with water 3 to 4 " deep.
You can add in 2 Tablespoons of malt syrup, honey, sugar or possibly non-diastatic malt pwdr.
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 possibly 4 at a time so they do not crowd.
Simmer each side for a minute and return to the baking sheet.
Add in glazes or possibly toppings as desired.
Bake just below the middle of a preheated 400 degree oven.
The book calls for 20 to 25 min.
I usually start at 15 min for the 1st sheet and less for the second.
These are best eaten while they are still hot.
They can be frzn - you may want to slice them first so you can defost them in the toaster.
Serving Ideas : for peach bagels sub dry peaches for the apricots
NOTES : I use orange oil instead of the orange extract.
These are really excellent.