| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Bagels, Breads | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1 | tb | Vegetable oil |
| 1 | tb | Malt syrup, molasses or |
| White sugar | ||
| 3/4 | ts | Salt |
| 1 1/2 | ts | Cinnamon |
| 2 3/4 | c | Bread flour |
| 1 1/2 | ts | Active dry yeast |
| 1/2 | c | Dark or golden raisins, at |
| Beep* | ||
| 1 1/4 | c | Water |
| 2 | tb | Vegetable oil |
| 2 | tb | Malt syrup, molasses or |
| White sugar | ||
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 3 1/3 | c | Bread flour |
| 2 | ts | Active dry yeast |
| Dark or golden raisins, at | ||
| Beep* |
INSTRUCTIONS
1 POUND 1 1/2 POUND *Or five minutes before the end of the kneading phase, or work into dough. The familiar, or old-fashioned, raisin cinnamon white bagel is a "can't miss" appetite-pleaser. Knead in another tablespoon or so of cinamon before shaping the bagel for a marbleized look. The Best Bagels are made at home by Dona Z. Meilach ISBN 1-55867-131-5 Carolyn Shaw April 1996 Posted to MM-Recipes Digest by muddy@ibm.net on May 20, 1998
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