| 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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