Sunbeam Bread/Dough Maker User Manual download pdf (Page 42)

MULTI-GRAIN CINNAMON RAISIN BAGELS

(Dough Setting – Timer OK)

All ingredients at room temperature (70°F-80°/21°C-27°C)

1.5-Pound 2-Pound

Water 6 to 8 oz. 10 to 11 oz.

Salt 1-1/2 tsp. 2 tsp.

Olive Oil or Vegetable Oil 1 Tbsp. 2 Tbsp.

Bread flour 2 cups 2-3/4 cups

Quick cook oatmeal 1/2 cup 2/3 cup

Whole wheat flour 1/4 cup 1/3 cup

Brown sugar, packed 1 Tbsp. 1-1/2 Tbsp.

Cinnamon 1-1/2 tsp. 2 tsp.

Active Dry Yeast 1-1/2 tsp. 2 tsp.

Raisins 1/2 cup 3/4 cup

Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”.

When unit signals and display reads 0:00, press “Start/Stop” and remove dough.

Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around

four fingers, moisten ends, overlap and join ends. Turn circle inside out.

Place shaped

bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth.

Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts

water to a boil in Dutch

oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each

side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels.

Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in

preheated 400°F/212°C oven for 20 to 25 minutes or until golden brown. For crispier

crust, spritz bagels several times with water during baking.

AKES

6 - 10 B

AGLES

KEN’S BASIC EGG BAGELS

(Dough Setting – Not for Timer)

All ingredients at room temperature (70°F-80°/21°C-27°C)

1.5-Pound 2-Pound

Water 4 to 6 oz. 7 to 8 oz.

Salt 1-1/2 tsp. 2 tsp.

Vegetable oil 1-1/2 Tbsp. 2 Tbsp.

Bread flour 2-1/2 cups 3-1/3 cups

Sugar 1 Tbsp. 1-1/2 Tbsp.

Active Dry Yeast 1-1/2 tsp. 2 tsp.

Raisins 1/2 cup 3/4 cup

Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.

1 2 ... 37 38 39 40 41 42 43 44 45 46 47 ... 55 56

No comments

Sunbeam Bread/Dough Maker User Manual Page 42