Westbend HI-RISE Manual De Instrucciones página 22

For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 7, "Dough."
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter
the butter or margarine and add to the corners. Make an impression in the center of the
dry ingredients and add the yeast. Close the lid, select "Menu," choose setting desired.
1.5 Pound Loaf
3 Cups
2 tbsp.
1½ tsp.
1½ tbsp., cut into 6 pieces
1½ tsp.
3 Quarts
1 tbsp.
After dough is formed and breadmaker shuts off, remove the dough from the bread pan and
place into a lightly greased bowl. Cover bowl and place in the refrigerator for 20 minutes.
After the dough is cooled, remove from the bowl and place on a lightly floured surface. Roll the
dough into a ½ inch thick rectangle. Divide the dough into 8 equal sections, roll each piece into
a ball and punch a hole through the center with your finger. Stretch the hole until it is about 1-2
inches in diameter. Place formed bagels onto a greased cookie sheet about 2 inches apart.
Brush lightly with cold water, cover and set in a warm, draft free room to rise until they have
doubled in size.
Bring 3 quarts of water to a boil in a 5 qt dutch oven. Add the sugar and stir to dissolve. Reduce
heat to low and carefully add 2-3 bagels to hot water. Let simmer for 3-4 minutes on each side.
Remove with a slotted spoon, drain, then place on the greased baking sheet about an inch
apart. Sprinkle with garnish, if desired, and bake bagels in a preheated 450° F (232
12-15 minutes or until golden brown. Let cool slightly before serving.
1 cup
2 tsp.
-or-
D
OUGH
Basic Bagel
INGREDIENTS
Water, 80° F
Butter or Margarine
Active Dry Yeast
Bread Machine/Fast Rise Yeast
Poppy or Sesame Seeds, for garnish
22
Bread Flour
Sugar
Salt
-or-
Water
Sugar
° C
) oven for