It’s time to dust off that breadmaker and get creative by making some amazing things besides leavened loaves.
This handy machine from Conair (though other companies do make their own models, too) takes the work out of mixing, kneading, and punching that dough.
Just toss all the ingredients into the machine, select the required settings, push start, and voila — you’ve got dough for making some all-time favourites such as pretzels, bagels and doughnuts!
2/3 cups of milk (slightly warmed)
¼ cup water (room temperature)
¼ cup butter, soft
1 egg, slightly beaten
¼ cup sugar
1 teaspoon salt
3 cups bread flour
2 ½ teaspoons bread machine yeast
vegetable oil for deep frying
Start off by accurately measuring all the ingredients! Butter, water and egg should be at room temperature, warm milk slightly in microwave.
1 cup water
1 ½ teaspoon sugar
1 teaspoon salt
3 cups bread flour
1 teaspoons bread machine yeast
1. Place all ingredients in order listed into bread machine pan.
2. Do not mix!
3. Insert baking pan securely into baking unit, close lid.
4. Select dough setting on breadmaker, push start button.
5. When cycle is complete, remove dough from pan and transfer to lightly floured surface.
6. Divide dough into 10 -12 equal portions.
7. Roll into balls, then using thumbs make a hole in the center of each ball, working dough until hole is about 1 inch.
8. Place on a greased baking sheet.
9. Grease top of each bagel with soft butter. Cover with wax paper and dry towel, let rinse for 30 minutes.
10. Meanwhile, bring 3 quarts of water and 1 tablespoon sugar to a boil.
11. Reduce heat, lower bagels into water, as many as can fit
12. Simmer 1-2 minutes per side.
13. Drain on paper towel, then, place on greased baking sheet.
14. Brush lightly with egg wash.
15. Bake 400º F for 25 to 30 minutes until golden brown.
Optional — sprinkle with sesame seeds, poppy seeds, diced onion, coarse salt, cinnamon sugar prior to baking.
Makes: 10-12 bagels
1 cup water (room temperature)
1 tbsp. butter (room temperature)
2 tbsp. sugar
1 tsp. salt
2 ¾ cups white flour
1 tbsp. dry yeast
For Water Bath – 6 cups water, 1/3 cup baking soda.
Egg wash (1 egg, whisked with 1-2 teaspoons water)
1. Place first 6 ingredients into bread pan fitted with kneading paddle in the order listed! Do not mix.
2. Insert pan securely into baking unit, close lid.
3. Select DOUGH setting and press start.
4. When cycle is complete, remove dough and transfer to lightly floured surface.
1. Divide into 12 equal portions.
2. Roll each piece of dough into a thin rope about 18-20 inches long.
3. To shape pretzel - shape dough rope into a large U, take the 2 ends in your fingers and cross one over the other about 3 inches from the ends. Bring twisted end toward you, fold down leaving ends over-hang a bit. Press dough down a bit where it intersects at the bottom.
Prepare water bath
1. In large wide pot bring 6 cups of water to rapid simmer, add baking soda, stir to dissolve the baking soda, reduce heat to maintain a simmer.
2. Place 1 to 2 pretzels into water bath (or as many that will fit without crowding). Simmer for 30 seconds, flip pretzels and simmer for another 30 seconds.
3. With large slotted spoon remove pretzels and transfer to baking sheet that has been lined with parchment paper and lightly sprayed with cooking spray.
1. Preheat oven to 400 degrees.
2. After all pretzels have been dipped in the water bath, brush with egg wash.
3. Sprinkle with coarse salt.
4. Bake 400 degrees for 10 -12 minutes until golden brown.
Makes: 12-16 pretzels
Get the full recipe at Diana Dishes.
Get the recipe at The Blind Cook.
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