47.
46.
Bread Maker Use and Care Guide
Bagel Dough
8 bagels
Water 80°F/27°C
1 cup
Sugar
1
1
⁄
2
TBL
Salt
1 tsp
Bread Flour
3 cups
RED STAR
®
Active Dry Yeast
2
1
⁄
4
tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
1
1
⁄
2
tsp
or
Bread Machine Yeast
1
1
⁄
2
tsp
Program: DOUGH
Glaze
Egg, beaten
1
Toppings (optional)
Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes
Banana Wheat Bagel Dough
12 bagels
Egg, room temperature plus
1
enough Water 80°F/27°C to equal
1 cup
Oil
2 TBL
Honey
1 TBL
Salt
1
1
⁄
2
tsp
Banana, mashed
1
⁄
2
cup
Whole Wheat Flour
2
1
⁄
2
cups
Bread Flour
1 cup
RED STAR
®
Active Dry Yeast
2
1
⁄
4
tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
1
1
2 tsp
or
Bread Machine Yeast
1
1
⁄
2
tsp
Program: DOUGH
Glaze
Egg White, beaten
1
Water
1 TBL
Toppings (optional)
Poppy Seeds, Sesame Seeds
Bagel Recipes Method
1. Place on a lightly floured surface. Divide into pieces. Roll each in a small ball, making a hole in
the center of each with thumbs. Gently pull to make a one-inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double
in size.
3. In a 3-quart sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels
at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put
back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or
until done; cool on a wire rack.
Whole Wheat Pizza Crust Dough
1 thick or 2 thin crusts
Water 80°F/27°C
1 cup
Oil
2 TBL
Sugar
1 TBL
Salt
1 tsp
Whole Wheat Flour
1 cup
Bread Flour
1
1
⁄
2
cups
RED STAR
®
Active Dry Yeast
2
1
⁄
4
tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
1
1
⁄
2
tsp
or
Bread Machine Yeast
1
1
⁄
2
tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges.
Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork.
For one 12 inch thick crust do not divide.
2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown.
Remove, add toppings and return to oven to bake an additional 15-20 minutes.
Pizza Crust Dough
1 thick or 2 thin crusts 2 thick or 4 thin crusts
Water 80°F/27°C
3
⁄
4
cup
1
1
⁄
2
cups + 3 TBL
Oil
1 TBL
2 TBL
Sugar
1 TBL
2 TBL
Salt
1
⁄
2
tsp
1 tsp
Dry Milk
1 TBL
2 TBL
Bread Flour
2
1
⁄
4
cups
4
1
⁄
2
cups
RED STAR
®
Active Dry Yeast
1 tsp
2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
3
⁄
4
tsp
1
1
⁄
4
tsp
or
Bread Machine Yeast
3
⁄
4
tsp
1
1
⁄
4
tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.