Food recipes
Whole Wheat Bagels
Whole Wheat Bagels Ingredients: wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched salt, table butter, without salt molasses water, bottled, generic leavening agents, yeast, baker's, active dr...
Whole Wheat Bagels
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, poppy seed
seeds, sesame seeds, whole, dried
Directions:
Place first 4 ingredients inside the bread pan.
Add molasses and water.
Close cover and place dry yeast into the yeast holder.
SELECT: WHOLE WHEAT DOUGH MODE.
Press start.
(Breadmaker completes the basic dough mode 3 hours and 15 minutes later)
Rest in a greased covered bowl in refrigerator for 20 minutes.
Divide the dough into 6 equal portions.
Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand.
Seal the ends together tightly to make a ring with a 1 1/2 to 2 inch hole in the center.
Place on a greased baking pan.
Spray water on top.
Proof at 90 deg.
for 30 minutes 6.
Bring 1 gallon water with 1 tablespoon sugar to a boil.
Reduce to a simmer.
Cook 4 or 5 bagels at a time for 7 minutes, turning once.
Drain well.
Place on a greased baking pan.
Sprinkle tops with poppy seeds or sesame seeds, if desired.
Bake in 45 deg.
oven for 25 to 30 minutes until golden brown, turning them over after half the baking time.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, poppy seed
seeds, sesame seeds, whole, dried
Directions:
Place first 4 ingredients inside the bread pan.
Add molasses and water.
Close cover and place dry yeast into the yeast holder.
SELECT: WHOLE WHEAT DOUGH MODE.
Press start.
(Breadmaker completes the basic dough mode 3 hours and 15 minutes later)
Rest in a greased covered bowl in refrigerator for 20 minutes.
Divide the dough into 6 equal portions.
Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand.
Seal the ends together tightly to make a ring with a 1 1/2 to 2 inch hole in the center.
Place on a greased baking pan.
Spray water on top.
Proof at 90 deg.
for 30 minutes 6.
Bring 1 gallon water with 1 tablespoon sugar to a boil.
Reduce to a simmer.
Cook 4 or 5 bagels at a time for 7 minutes, turning once.
Drain well.
Place on a greased baking pan.
Sprinkle tops with poppy seeds or sesame seeds, if desired.
Bake in 45 deg.
oven for 25 to 30 minutes until golden brown, turning them over after half the baking time.