Fold each rope in half and twist, starting at fold. Place on greased baking sheet
and brush with
1
/3 cup melted butter. Cover and let rise in a warm place 25 – 30
minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC for 12
– 15 minutes or until golden brown.
If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of
following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.
Eggs, large, at room
temp.
1 1
Plus enough water
(80°F/27°C) to equal
¾ cup 1 cup + 1 tbsp.
Oil 2 tbsp. 3 tbsp.
Sugar 1½ tbsp. 2 tbsp.
Salt 1 tsp. 1½ tsp.
Bread our 2 cups 3¼ cups
Active dry yeast 1½ tsp. 2 tsp.
Select Dough Course 11 11
Egg yolk, beaten 1 1
Water 1 tbsp. 1 tbsp.
Poppy seeds 1 tsp. 1 tbsp.
1. Place dough on lightly oured surface. Divide into thirds, making 3 (10-inch
regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end,
braid together. Pinch together at other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm
place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds.
Bake at 375ºF/190ºC for 25 minutes or until done.
Water (80°F/27°C) 1 cup
Sugar 1½ tbsp.
Salt 1½ tsp.
Bread our 3 cups
Active dry yeast 2 tsp.
Select Dough Course 11
Egg, beaten 1
Toppings (optional)
Sesame seeds, poppy seeds, cracked wheat, dry cereal
or dehydrated onions
1. Place on lightly oured surface. Divide into pieces. Roll each in smooth ball,
making hole in center of each with thumbs. Gently pull to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for 10
minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each
bagel once. Remove with slotted spoon and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for 20
– 25 minutes or until done; cool on wire rack.
