SMALL (8
2/3 cup water
1 tbsp honey
1 tsp salt
2/3 cup whole wheat flour
1 1/3 cup bread flour
1 tsp yeast
MEDIUM (12
1 cup water
1 1/2 tbsp honey
1 1/2 tsp salt
1 cup whole wheat flour
2 cup bread flour
1 1/2 tsp yeast
LARGE (16
1 1/3 cup water
2 tbsp honey
2 tsp salt
1 1/3 cup whole wheat flour
2 2/3 cup bread flour
2 1/2 tsp yeast
Directions
Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes 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.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only
15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum
pan", (Donna German uses a cast iron frying pan) about 2 inches of
water. 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 or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes.
This recipe is from Donna German's first Breadmachine Cookbook, pages
160- 161.
Servings: 12 servings
Bagels (Breadmaker) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
We are able to read the history of `recipes` far back into antiquity, at least as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just basic hieroglyphic instructions for preparing meals.
Later, there are two interesting cookery books dating from the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food eaten by the nobility of that period. By the time we get to the 1900s, recipe publications were increasing in popularity mostly due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Bagels (Breadmaker) recipe.
