Charlescraft NBR BBM3 Instruction Manual page 27

B A G E LS
1 Lb 1 1/2 Lb 2 Lb
Water 8 oz 10 oz
12 oz
White Flour
2 cups 3 cups 4
cups
Whole Wheat Flour 1/4 cup 113 cup 1/2 cup
Butter 1 1/2 Tbsp 2 Tbsp 3 Tbsp
Dry Milk
1 1/2 Tbsp 2 Tbsp 3 Tbsp
Sugar
1
Tbsp 1
1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 112 tsp
2 tsp
Yeast 1 1/2 tsp 1 1/2 tsp
1 1/2 tsp
TOPP ING: 1 egg (beaten)
1 lb- Makes 8 bagels, 1 1/2 lb - Makes 12 bagels, 2 lb- Makes 16 bagels
1. Cut dough into separate pieces and roll into balls.
2 .
Make a
1"
hole in the ce ntre of each ball with finger and form a ring shape.
3. Cover and let rise for 30 minutes.
4. Bring 2 quarts of water and 2 Tbsp sugar to a gentle boil. Add bagels 2 at a time and boil uncovered for
2 minutes, turning once.
5. Place bagels on a greased cookie sheet and brush with egg.
6 . Bake at 375cF for 30 minutes until golden brown.
Q U ICK BREAD
These breads use baking powder and baking soda for rising instead of yeast. As a result, they are usually
small and cake-li ke .
Rising starts when kneading is finished and baking starts.
It is normal for the top of a quick bread to crack or split.
IRISH SOD A BRE A D
Buttermilk 2 cups
White Flour 4 cups
Sugar
1/2 cup
Salt 11 / 2tsp
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Raisins (optional) 1/2 cup