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BREAD500.TXT
onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll
fashion and turn seam side down on cookie sheet. Brush with egg. Slice
crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with
remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25
mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly
and freeze. Thaw before baking. Source: Bon Appetit
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--------- Recipe via Meal-Master (tm) v7.05
Title: BAGELS
Categories: Breads
Servings: 12
1
pk Active dry yeast
/3 c Warm water
ts Salt
c All-purpose flour
tb Sugar
1 c Milk
1 Egg; beaten with a little
- water for glaze
1
1
4
2
Coarse salt, or poppy seeds
Sprinkle the yeast over the warm water, stir, and let dissolve. Put the
salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor
equipped with the dough blade. Pulse the mixture several times to mix it
well. (This action aerates the ingredients. Combine the yeast mixture and
milk in a measuring cup. With the motor running, pour the mixture through
the feed tube. Knead until the mixture balls together and is no longer
sticky, about 60 seconds. Lightly flour a large plastic bag, place the
dough in it, squeeze out the air, and close the end of the bag with a twist
tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At
this point, the dough can be refrigerated for up to 4 days. Bring it to
room temperature before proceeding.) Let the dough rest for 10 minutes.
Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the
ball, making a hole the size of a golf ball. With your fingers, shape the
bagel evenly. Put the bagels on a tray or cookie sheet, cover them with
oiled plastic wrap, and let them rise until puffy, about 30 minutes.
Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide
pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,
for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a
slotted spoon, let them drip briefly on a towel held under the spoon, and
place them 1 inch apart on baking sheets. Brush each bagel with a little of
the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or
sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.
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--------- Recipe via Meal-Master (tm) v7.05
Title: GARLIC BUBBLE LOAF
Categories: Breads
Servings: 6
3
1
1
1
/2 c Milk
/2 c Water
c Flour
pk Instant dry yeast
tb Sugar
2 tb Shortening
1 Egg
1/4 c Butter; melted
1 ts Paprika
1/2 ts Garlic powder
1 tb Sesame seed
ts Salt
1
1
In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well.
In saucepan heat milk, water and shortening until warm (shortening does not
need to melt); add to flour mixture. Add egg. Blend at low speed until
moistened; beat 3 minutes at med. speed. By hand, gradually stir in
remaining flour to make a soft dough. Knead on floured surface 25-30
strokes. Divide dough into 12 parts; shape into balls. Combine melted
butter, paprika and garlic powder; mix well. Dip balls into butter mixture;
place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with
seame seed. Cover; let rise in warm place until light and doubled, about 45
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