Challah Bread Dough; Bagel Dough - Breadman TR2700 Use And Care Book Manual

CHALLAH BREAD DOUGH

Ingredients
Eggs, large, at room temp.
Plus enough water (80°F/27°C) to equal
Oil
Sugar
Salt
Bread flour
Active dry yeast
Select Dough Course
Glaze:
Egg yolk, beaten
Water
Topping:
Poppy seeds
Method:
1. Place dough on lightly floured surface. Divide into thirds, making
3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes
together at 1 end, braid together. Pinch together at other end and secure
braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a
warm place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy
seeds. Bake at 375ºF/190ºC for 25 minutes or until done.
68
 lb. . lb.
Regular Large
1 1
¾ cup 1 cup + 1 tbsp.
2 tbsp. 3 tbsp.
1½ tbsp. 2 tbsp.
1 tsp. 1½ tsp.
2 cups 3¼ cups
1½ tsp. 2 tsp.
1 1
1 tbsp. 1 tbsp.
1 tsp. 1 tbsp.

BAGEL DOUGH

Ingredients
Water (80°F/27°C)
Sugar
Salt
Bread flour
Active dry yeast
Select Dough Course
Glaze:
Egg, beaten
Toppings (optional)
Method:
1. Place on lightly floured surface. Divide into pieces. Roll each in
smooth ball, making hole in center of each with thumbs. Gently pull
to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for
10 minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons
sugar to boil. Place few bagels at a time in boiling water. Simmer
3 minutes, turning each bagel once. Remove with slotted spoon and
put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at
400ºF/204ºC for 20 – 25 minutes or until done; cool on wire rack.
. lb.
8 bagels
1 cup
1½ tbsp.
1½ tsp.
3 cups
2 tsp.
1
Sesame seeds, poppy
seeds, cracked wheat,
dry cereal or dehydrated
onions
69