French Twists; Bagels - Toastmaster User Manual Bread Box Recipe Book

FRENCH TWISTS

Ingredients 18 Twists
water 3 ⁄ cup
4
lemon juice 1 tsp
bread flour 2 cups
salt 1 tsp
sugar 1 TBL
active dry 1 1 ⁄ tsp
2
yeast
Glaze:
butter, melted 1 ⁄ cup
3
Wash:
egg yolk(s) 1
water 1 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Punch down and divide into 18 (36) equal
pieces. On a lightly floured surface, roll into 14
to 16-inch ropes. Fold each rope in half and
twist, starting at fold. Place on 2(4) greased bak-
ing sheets and brush French twists generously
with melted butter. Let rise in warm, draft-free
place until doubled in size. Brush combined
Wash ingredients over twists. Bake in preheated
400°F oven 12 to 15 minutes, or until golden
brown.
18 (36) twists
36 Twists
Ingredients
1 1 ⁄ cups
water
3
1 tsp
lemon juice
4 cups
salt
1 1 ⁄ tsp
sugar
2
2 TBL
bread flour
2 tsp
active dry
yeast
Glaze:
1 ⁄ cup
egg, beaten
2
Toppings:
2
Sesame seeds, poppy
2 TBL
seeds, cracked wheat,
wheat flakes or dried
onion flakes (optional).
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place dough on a floured surface and
knead for 5 to 10 minutes, until smooth.
Cut the dough into 6 equal pieces. Form each
piece of dough into a ball. Make a hole in the
center of each ball with thumbs and stretch until
smooth and hole is about 1-2 inches.
Place bagels on a greased baking sheet. Cover
and let rise for 10 minutes.
In a 3-quart saucepan, combine 2 quarts water
and 2 tablespoons sugar; heat to boiling. Place a
few bagels at a time in boiling water. Simmer 3
minutes, turning once. Remove with slotted
spoon. Place on greased cookie sheet. Brush
tops with 1 egg, slightly beaten; sprinkle with
desired topping. Bake in a preheated 400°F
oven for 20 to 25 minutes or until deep golden
brown. Cool on a wire rack.

6 bagels

20
BAGELS
6 bagels
1 cup
1 tsp
1 tsp
1 ⁄ TBL
1
2
3 cups
2 ⁄ tsp
1
4
1