Bagels - Oster 4807 User Manual

Dough
I cup water
DIRECTIONS:
Preheat oven to 450". Let the machine knead the dough once, and then let the cough rise for 20 minutes in the
the machine. Divide the dough into 12 pieces. RON each piece into a rope and then form into a circle,
pressing the ends together. Place the circles on a well-greased baking sheet, cover, and let rise for 15 to 20
minutes. In a nonaluminum pan, slightly boil 2 inches of water. Slowly submerge about 3 or 4 bagels at a
time into the water, and cook approximately 30 seconds on each side. Remove bagels; drain excess water:
For an extra touch, sprinkle with dried onion bits, sesame seeds, or poppy seeds. Place bageA on a greased
cookie sheet, and bake
Hint: When rolling dough into bagel shapes, slightly wet one end to seal the ends together.
Dough:
I tablespoon olive or vegetable oil
2 I/2 cups Gold Medal@ Better for BreadTM
I teaspoon sugar
I teaspoon salt
O R
2 l/4 teaspoons bread machine yeast 01
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in breadpan in the order Listed. Select WHITE DOUGH cycle.
2. Heat oven to 375". Grease cookie sheet. Soak tomatoes in I cup very hot water about
5 minutes or until softened; drain and finely chop. Divide dough into 6 equal parts.
part into 7-inch circle on lightly floured surface with floured rolling pin.
each circLe to within I inch
within 1 inch edge. Sprinkle with pepper.
of
3. Fold dough overfilling;
Bake 25 to 30 minutes or until golden brown. 6 calzones.
8 minutes or until slightly browned.
for
edge. Layer cheese, bacon, mushrooms and tomatoes
of
edge up and pinch securely to seal. Place on cookie sheet. Brush with egg.
fold
I II2
tsp. salt
I II2 tsp. yensf
6 sun-dried tomato halves
(not oil-packed)
6 tablespoons pesto
I II2 cups shredded
mozzarella or provolone
cheese (6 ounces)
4 ounces Canadian-sty/e
bacon, cut info thin
strips (about 1 cup)
Freshly ground pepper
I egg, slightly beaten
Spread I tablespoon pesto on
each circle to
on half of
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