| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Breads, Bread machi | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Water |
| 2 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 3 | c | All-purpose flour |
| 2 | ts | Yeast |
| 1/3 | c | Raisins |
| (added at the end of kneading) |
INSTRUCTIONS
Don't try this recipe without flour in hand. Well, disappointingly this recipe was soooo wet that I ended up having to add an additional 7 Tablespoons of flour and still the dough was somewhat slack - very different than Meilach describes bagel dough should be in her Best Bagels book. The cinnamon raisin bagels turned out the best, as they were very close to the texture of the best bagels I have purchased in bakeries. German states not to give a second rise after the bagels are shaped - to proceed right away to boiling. This produced the closest thing to a real bagel. [Angela] From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Cookbook,VI; Donna German(Angela Fox)
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