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Granny White
Fat Free Bagels
Yield: 4 Bagels
7
1
1
1
7
7
oz water
/2 tb dried active yeast
ts sugar
/2 tb salt
oz strong wholemeal flour (wholewheat bread flour)
oz strong plain flour (white bread flour)
2
1
ts ground cinnamon
tb sugar
raisins
CONVERSIONS: 7 oz flour = 200 g flour = 1 1/2 cups
NOTES: The quantity of liquid given is approximate. The amount you
need depends on the flour. Basically make the dough very stiff −
much less water than if you were making an ordinary loaf.
Heat half the water, in a small saucepan, until hand−hot. Sprinkle
on the sugar and stir well with a wooden spoon. Sprinkle on the
yeast a teaspoon at a time, stirring well after each addition (this
avoids "lumps"). Cover and leave in a warm place 15 minutes until
40
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