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There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth
the time to make. Recipe makes 1½ dozen.
7 ounces (¾ cup + 2 Tbsp.) MILK, 95°F/35°C
2½ ounces (⅓ cup) WATER, 95°F/35°C
1 EGG, large
3½ cups ALL PURPOSE or BREAD FLOUR
¼ cup SUGAR
1 teaspoon SALT
4 tablespoons VEGETABLE SHORTENING
2 teaspoons BREAD MACHINE/FAST RISE YEAST
VEGETABLE OIL, for frying donuts
BREAD SELECT SETTING TO USE: Dough
1.Add warm milk, lukewarm water and egg to bread pan.
2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some
of the mixture into corners. Place shortening into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough
onto floured surface. Let rest 15 minutes.
5.Roll dough into rectangle, about ⅜ to ½-inch thick. Cut with doughnut cutter. Leave on counter to rise,
covered. Knead together scraps of dough, let rest 10 minutes and re-roll. Cut into doughnuts. Let
doughnuts rise, covered, in warm, draft-free place for 30 to 45 minutes or until double in size.
6.Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375° F. Turn doughnuts over
as they rise to the surface. Fry 2 to 3 minutes until golden brown on both sides. Remove and place on
paper towel to drain. Continue frying doughnuts. Frost or sugar as desired.
**For best results, use FAST RISE or BREAD MACHINE YEAST for lighter, fluffier doughnuts. If
Active Dry Yeast is used, additional rising time may be necessary. Use 3 teaspoons active dry yeast
for this recipe.
Homemade bagels are fun to make and are great fresh from the oven. Makes 8 large bagels or 16
9 ounces (1 cup + 2 Tbsp.) WATER, 95°F/35°C
3 cups ALL PURPOSE or BREAD FLOUR
2 tablespoons SUGAR
1½ teaspoons SALT
1½ tablespoons BUTTER or MARGARINE
2 teaspoons ACTIVE DRY YEAST
1½ teaspoons BREAD MACHINE/FAST RISE YEAST
3 quarts WATER
1 tablespoon SUGAR
POPPY or SESAME SEEDS for garnish