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39
Bagels
Menu ‘19’ (2hr 20min)
Bread flour 450 g
Salt 1 tsp
Powdered milk 2 tbsp
Sugar 1 tbsp
Butter or oil
2 tbsp
Water 250 mL
Dry yeast 2 tsp
Method:
1
Divide dough into 12–16 equal portions.
2
Roll each portion into a log approximately 20 cm long.
3
Form into a ring, sealing both ends together tightly. Place on
a lightly greased tray and cover with glad wrap. Leave to rise
in a warm place (30–35°C) for 30 minutes.
4
Bring a large saucepan of water to the boil.
Using a slotted spoon place 3–4 bagels into the water at a
time. Boil for 1 minute turning once. Lift out and drain well.
5
Brush with the beaten egg and sprinkle over seeds.
6
Bake at 200°C for 20–30 minutes.
Whole Wheat Raisin Rolls
Menu ‘23’ (3hr 15min)
Bread flour 200 g
Whole wheat flour 200 g
Salt 2 tsp
Powdered milk ѿWEVS
Sugar 1 tsp
Butter 20 g
Cinnamon 1 tbsp
Water 280 mL
Bread improver, optional ¼ tsp
Dry yeast 1½ tsp
* Raisins ѿFXS
Method:
1
Divide the dough into 16 equal portions.
Shape each portion into a roll.
(Follow instructions on P. 35.)
2
Place on a greased baking tray. Cover and let rise in a warm
place (30–35°C) for 30–40 minutes until almost doubled in
size.
3
Brush rolls with beaten egg, garnish with sliced almonds and
sugar, if desired.
4
Bake in a preheated 190°C oven for 15–20 minutes.
Recipes
•
For addition of ingredients with*, see the instructions on P. 14.
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