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Apricot bagel
* Exported from MasterCook II *
Apricot bagel
Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast
Amount Measure Ingredient -- Preparation Method
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1 1/8 cups water
2 teaspoons orange extract -- optional
1 tablespoon olive oil
2 tablespoons malt powder -- or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten -- optional
2 teaspoons yeast
3/4 cup dried apricots -- diced
Place ingredients in the bread machine in the order listed. Use the dough
setting. Add the apricots 5 minutes before the end of the kneading phase or
work
into the dough before shaping. If you don't have a dough setting stop the
machine after the rises.
Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.
This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.
Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don't crowd. Simmer each side for a minute and return to the
baking sheet.
Add glazes or toppings as desired.
Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.
These are best eaten while they are still warm. They can be frozen - you may
want to slice them first so you can defost them in the toaster.
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Serving Ideas : for peach bagels sub dried peaches for the apricots
NOTES : I use orange oil instead of the orange extract.
These are really excellent.
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