| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread machi, Bagels |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1/2 |
c |
Orange juice |
| 1 1/2 |
tb |
Grated orange peel |
| 1 |
tb |
Brown sugar; or molasses |
| 3/4 |
ts |
Salt |
| 2 3/4 |
c |
Bread flour; (see my note |
|
|
For how well I measure flour) |
| 1 1/2 |
ts |
Active dry yeast |
INSTRUCTIONS
(don't follow this recipe without water in hand) This recipe has a total of
3/4 c. liquid as written.
I have a Breadman Plus machine. After 11 minutes of kneading, the dough
was so stiff the machine almost quit working and sounded very overworked
(never had this problem with any recipe before). I added 1 T water, which
was not enough and continued until I had added 3 T additional water total.
The dough was still very stiff, but as this was my first experience with
bagels I did not add anymore water. The resulting dough was so dry that it
was almost separating in layers as I was trying to form bagels. Another
thing was that Meilach suggests a second 20 minute rise after the bagels
are formed. This produced a very airy light non-bagel like bagel when I
applied it to the cinnamon raisin bagels below. [Angela]
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Best Bagels are Made at Home, D. Meilach (Angela Fox)
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”