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
Food historians have tracked the existence of recipes back into antiquity, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these old cookbooks were just primitive pictorial instructions for preparing meals.
Moving our culinary historical trip onwards, there were a couple of books from the 14th Century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is served today, but instead accounts of the types of meals enjoyed by the rich people of the period. When we get to the 20th century, cookery books were starting to become popular due to more people being able to read, more free time and having more money. |
We hope you enjoy this Bagels (Breadmaker) recipe.
