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D
OUGH
For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 8, “Dough.”
Basic Bagel
1.5 Pound Loaf INGREDIENTS
1 cup Water, 80° F
3 Cups Bread Flour
2 tbsp. Sugar
1½ tsp. Salt
1½ tbsp., cut into 6 pieces Butter or Margarine
2 tsp. Active Dry Yeast
-or- -or-
1½ tsp. Bread Machine/Fast Rise Yeast
3 Quarts Water
1 tbsp. Sugar
Poppy or Sesame Seeds, for garnish
After dough is formed and breadmaker shuts off, remove the dough from the bread pan and
place into a lightly greased bowl. Cover bowl and place in the refrigerator for 20 minutes.
After the dough is cooled, remove from the bowl and place on a lightly floured surface. Roll the
dough into a ½ inch thick rectangle. Divide the dough into 8 equal sections, roll each piece into
a ball and punch a hole through the center with your finger. Stretch the hole until it is about 1-2
inches in diameter. Place formed bagels onto a greased cookie sheet about 2 inches apart.
Brush lightly with cold water, cover and set in a warm, draft free room to rise until they have
doubled in size.
Bring 3 quarts of water to a boil in a 5 qt dutch oven. Add the sugar and stir to dissolve. Reduce
heat to low and carefully add 2-3 bagels to hot water. Let simmer for 3-4 minutes on each side.
Remove with a slotted spoon, drain, then place on the greased baking sheet about an inch
apart. Sprinkle with garnish, if desired, and bake bagels in a preheated 450°F (232
°C
) oven for
12-15 minutes or until golden brown. Let cool slightly before serving.
Basic Dinner Rolls/Bread Sticks
1.5 Pound Loaf INGREDIENTS
¾ cup + 1 tbsp. Water, 80° F
3 tbsp. Butter or Margarine
3 cups Bread Flour
3½ tbsp. Sugar
2 tbsp. Dry Milk
1 tsp. Salt
2 tsp. Active Dry Yeast
-or- -or-
1½ tsp. Bread Machine/Fast Rise Yeast
Softened Butter or Slightly Beaten Egg White
After dough cycle has completed, remove bread pan from breadmaker and then remove
dough. Place dough onto a slightly floured surface for 15 minutes. Shape dough into
desired roll shape, place on greased baking sheet, cover and place in a warm, draft free
area for 45 minutes to rise. Once dough has doubled in size, lightly brush the tops with
butter or egg white and bake in a 350° F oven for 15-20 minutes, or until golden brown.
Serve warm.