Post by Silly Yak on Jan 15, 2011 16:42:39 GMT
Re: Bagels
Posted by Fiona on 27/3/2005
GF board
Ingredients
225ml milk - hot
50g butter
25g castor sugar
2 tsp dried instant yeast - came with bread mix
0.5 tsp salt
1 egg white -save yolk and brush on top of bagel
450g Glutafin Bread Mix
2 tsp xanthum gum
Method
1. Heat Milk until hot, add butter and sugar and leave to melt.
2. Add flour, yeast, xanthum gum and salt to a bowl.
3. Add egg white to milk mixture then add to dry ingredients, using a dough hook mixer mix well for about 5 mins. The dough should be smooth and well kneaded. Cover the bowl with clingfilm and leave to rise for about an hour in a warm place.
4. After the hour the mixture will have risen, knock it back down again and have another knead, great for working out tension!
5. Shape into doughnuts and then with a floured thumb make a hole in the middle - think of a hula hoop! I was able to make 8 bagels with this recipe.
6. Place on a tray and cover with cling film, leave to rise for about 10 mins, they will rise a bit but not much. Meantime pre heat your oven to 200 degrees or Gas Mark 6.
7. Place a large pan of water on the boil and after the 10 mins rising time gently place about 3 bagels in the pot. Leave for 2 mins on one side and then flip them over for another 2 mins and then using a slotted spoon remove and place on a greased baking tray. Keep doing this until they have all been boiled and then brush with the beaten egg yolk.
8. Place in the pre-heated oven for about 20 mins, until golden brown and sound hollow when tapped - mine only took 17 mins.
9. Leave to cool and then fill with your filling! Great for freezing as well. Although if you are like me you'll eat them whilst warm!
Toppings like sesame seeds/poppy seeds can be added to the surface once you have brushed the bagel with beaten egg.
The dough mixture can be sweetened more by adding more sugar to the flour.
You can add sun dried tomatoes, raisins, onion to the bagel mixture after the first kneading and rising has taken place.
Happy Baking
Posted by Fiona on 27/3/2005
GF board
Ingredients
225ml milk - hot
50g butter
25g castor sugar
2 tsp dried instant yeast - came with bread mix
0.5 tsp salt
1 egg white -save yolk and brush on top of bagel
450g Glutafin Bread Mix
2 tsp xanthum gum
Method
1. Heat Milk until hot, add butter and sugar and leave to melt.
2. Add flour, yeast, xanthum gum and salt to a bowl.
3. Add egg white to milk mixture then add to dry ingredients, using a dough hook mixer mix well for about 5 mins. The dough should be smooth and well kneaded. Cover the bowl with clingfilm and leave to rise for about an hour in a warm place.
4. After the hour the mixture will have risen, knock it back down again and have another knead, great for working out tension!
5. Shape into doughnuts and then with a floured thumb make a hole in the middle - think of a hula hoop! I was able to make 8 bagels with this recipe.
6. Place on a tray and cover with cling film, leave to rise for about 10 mins, they will rise a bit but not much. Meantime pre heat your oven to 200 degrees or Gas Mark 6.
7. Place a large pan of water on the boil and after the 10 mins rising time gently place about 3 bagels in the pot. Leave for 2 mins on one side and then flip them over for another 2 mins and then using a slotted spoon remove and place on a greased baking tray. Keep doing this until they have all been boiled and then brush with the beaten egg yolk.
8. Place in the pre-heated oven for about 20 mins, until golden brown and sound hollow when tapped - mine only took 17 mins.
9. Leave to cool and then fill with your filling! Great for freezing as well. Although if you are like me you'll eat them whilst warm!
Toppings like sesame seeds/poppy seeds can be added to the surface once you have brushed the bagel with beaten egg.
The dough mixture can be sweetened more by adding more sugar to the flour.
You can add sun dried tomatoes, raisins, onion to the bagel mixture after the first kneading and rising has taken place.
Happy Baking