| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Breadmaker, Breads, Low-cal, Jewish | 6 | Servings |
INGREDIENTS
| -Judy Garnett pjxg05a | ||
| 1 | pk | Yeast Warm water; 110 deg |
| 3 | c | Flour |
| 1 | Egg white water |
INSTRUCTIONS
Place yeast and flour to bread pan of machine. Add egg white and warm water. Program for Manual, White Bread and press start. Allow bread to knead two times and then remove from pan. Shaping Bagels: Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes. In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and simmer for 5 minutes turning once. Drain. Beat egg white and water together lightly. Brush bagles with egg white and water glaze. For variety sprinkle with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375 deg oven 30 mins. or until brown. Makes 6. Adapted from: No Salt No Sugar No Fat Cookbook. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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