Large
1 1/2 cups
1/2 cup
1 1/2 tsp.
1 1/2 tsp.
3 1/2 cups
3 tsp.
1/4 cup
1 tsp.
1/2 cup
9
Ingredient
Sour Dough Starter
Water
Sugar
Salt
White Flour
(1) Dry Yeast
Cornmeal
Cornstarch
Water
Use Setting
Ingredient
Skim Milk
Plain Yogurt
White Flour
(1) 1-1/2 qt. Ceramic or glass container
(with tight fitting lid)
SOUR DOUGH STARTER
To Prepare:
1 Heat skim milk to 90°F (32°C) to 100°F (38°C)
2 Remove from heat and stir in yogurt.
3 Let mixture stand at room temperature 18-24 hours
or until a curd forms. Stir once or twice with a
wooden spoon, to keep liquid mixed in.
4 Stir in flour gradually, mixing well.
5 Let stand 2-5 days until bubbly & spongy-looking
with a good sour aroma.
6 Refrigerate.
To use:
1 Bring to room temperature and allow to bubble.
2 Use amount recommended in recipe.
3 After each use replenish starter.
To replenish:
1 If 1 1/2 cups starter was used, add 3/4 cup flour
and 3/4 cup skim milk to remaining starter.
Note: total volume must remain same.
2 Allow mixture to stand at room temperature for
18-24 hours.
3 Refrigerate until needed.
BAGELS
METHOD
1 Measure water, sugar, salt, flour, and yeast into
baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting & push start
button.
4 When dough is ready, remove from pan and turn
dough out onto a lightly-floured surface.
5 Divide into 10 equal portions.
Roll into smooth balls.
Use thumbs to make a 1-1/2 inch hole in the centre
of each ball.
6 Place on a greased baking sheet.
7 Grease top of each bagel with soft shortening.
Cover with wax paper and dry towel.
Place in a warm area free of drafts and allow to rise
for 30 minutes.
8 Meanwhile, bring 3 quarts of water & 1 tablespoon
sugar to boil.
9 Simmer 3 to 4 bagels at a time in water for 5 to 6
minutes per side.
10 Turn once or twice. Remove with slotted spoon.
Drain on paper towels. Place on greased baking
sheet dusted with cornmeal.
11 Brush lightly with egg yolk and water mixture.
12 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded cheddar cheese,
if desired.
13 Bake at 400°F (200°C) 25 to 30 minutes.
Yield: Makes 10 bagels
SOUR DOUGH FRENCH
METHOD
1 Measure sour dough starter, water, sugar, salt,
flour, and yeast into pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 When dough is ready remove from pan, and divide
dough in half. Roll dough back and forth, elongating
it into a 14-inch log.
6 Place each loaf on a stiff piece of cardboard.
Sprinkle with 1/4 cup cornmeal. Cover lightly with
plastic wrap or damp cloth. Allow to rise in a warm
place free from drafts until putty or double in size
(about 45 minutes to 1 hour).
7 Adjust oven rack to the lowest position.
Place a 12 x 15-inch baking pan without sides on
top rack as oven is preheating to 400°F (200°C)
Then place a baking pan with sides on the bottom
rack. Add 1/4-inch boiling water.
8 Combine cornstarch and water.
Heat to boiling while stirring, allow to cool.
9 With very sharp knife, cut four, 1/2-inch deep
diagonal slashes on top of loaves.
Brush the entire surface of each loaf with
cornstarch mixture.
10 Slide each loaf off cardboard onto top baking sheet
in oven.
11 Bake at 400°F (200°C) for 25 minutes or until bread
sounds hollow when tapped. Brush every 5 to 7
minutes with cornstarch mixture.
Yield: Makes 2 loaves
1. Divide dough into 10 equal place
2. Hold ball with both hands, use thumbs to make a
hole in the centre of each ball. Continue to work with
dough until hole is about 1 1/2 inches and ball is
shaped like a doughnut.
3. With a metal spatula, place bagels into boiling water
and cook 5 to 6 minutes per side, turning once or
twice. (This helps to develop a chewy crust.) Remove
from water and drain on paper towels.
4. Place bagels on greased baking sheet dusted with
cornmeal. Brush lightly with mixture of water and egg
yolk. Sprinkle with your choice of seeds or salt.
23
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
RECIPES
Recipe
1 cup
3 tbsp.
1 cup
Ingredient
Water
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 1/2 tsp.
1 tsp.
3 cups
1 tsp.
9
