Bagels

(oven 375)


Ingredients:
4 ¼ to 4 ¾ cups flour
4 ½ tsp yeast
1 ½ cup warm water
3 Tbsp sugar
1 Tbsp salt
1 Tbsp sugar


Step 1: Combine 1 ½ flour and yeast.

Step 2: In the water, add sugar and salt. Then pour over flour mixture and beat. Add remaining flour and knead until dough forms unto a still and smooth ball. Place in greased bowl and cover for 10 minutes.

Step 3: Shape into balls. Punch hole in centre. Pull each to make 1 ½ -2 inch holes. Place on greased pans and cover and let rise for 20 minutes.

Step 4: Broil 5 inches from heat for 4 minutes turning once. (Tops should not brown)

Step 5: Heat 1 Gallon water and 1 Tbsp sugar to boil; Reduce heat. And cook 3-4 bagels at a time for 7 minutes, turning once; drain.

Step 6: Place on greased pan. Bake for 25-30 minutes.



Flavored Bagels:
Herb Bagel:
Prepare as above; add tsp dried marjoram; or 1 tsp dried dill weed; or 1 tsp tarragon; or ½ garlic powder to the flour mixture.

Onion Bagel:
Prepare as above; cook ½ cup finely chopped onion in 3Tbsp butter till tender but not brown. Brush onion mixture over bagels after 15 minutes of baking.

Poopy seed or Sesame seed Bagels:
Prepare as above; before baking, brush tops with beaten egg; sprinkle with seeds.


Recipe taken from Better Homes Cookbook

French Bread

(oven 375)

Ingredients:

5 ½ – 6 cups flour

4 ½ tsp of dry yeast

2 tsp salt

2 cups warm water

cornmeal

1 beaten egg white (optional)

1Tbsp water (optional)

Step 1: Combine 2 cups of flour, yeast and salt. Add warm water and beat.

Step 2: Stir in remaining flour and continue to mix. When mixing with a spoon becomes hard, knead the remainder flour with hands until dough is elastic and smooth. Shape into ball and placed in greased bowl to rise and cover for 1-1 ¼ hours)

Step 3:Punch down and divide into half (or as many pieces as you want.). Cover and let rise 10 minutes.

Step 4: Shape and taper ends. Place on greased baking sheets and sprinkle with cornmeal. Press down ends of loaves. Brush with egg mixture. Cover and allow to rise 45 minutes.

Step 5: Make 3 cuts along top. Bake for 25-30 minutes. (Brush again after 15 minutes if desired)



Recipe taken from Better Homes Cookbook.

Corn Bread

For this recipe, I have also tried substituting the milk for vanilla rice milk. I enjoyed the added flavour and will continue to use this when baking corn bread.

(Preheat oven at 425)

Ingredients:

1 cup flour

1 cup yellow cornmeal

¼ sugar

4 tsp baking powder

¾ tsp salt

2 eggs

1 cup milk

¼ cup oil, or melted shortening

Stir flour, corn, sugar, baking powder and salt. Add in wet ingredients (egg, milk and oil) and beat until smooth.However avoid overbeating. Turn into greased pan and bake for 20 to 25 minutes.

Recipe taken from Better Homes Cookbook.

Cinnamon Buns

Cook time: 20 minutes

The Rolls:
3 1/4 tsp yeast
1/4 cup water (warm)
1/2 cup shortening
1/3 cup sugar
1 tsp salt
1 cup milk
1 egg
4 to 5 cups of sifted flour

melted butter
brown sugar
cinnamon

Vanilla Frosting:
2 cups icing sugar
1 Tbsp butter melted
1 tsp vanilla
2 to 4 Tbsp milk


Cinnamon Buns
Step 1:
Add warm water to yeast and soak 10 mins.

Step 2:
Scald milk and pour over shortening. Add sugar and salt and cool. Add yeast and beaten egg. Add 4 cups flour, one at a time until firm to handle.

Step 3:
Knead on flowered board until elastic and smooth. Turn dough into well oiled bowl. Let rise for 1 1/2 hours.

Step 4:
Press dough down, in workable size, roll into rectangle. Cover with melted butter. Then layer with a thick coating of brown sugar. Sprinkle cinnamon.
Roll up

Step 5:
Cut up slices, add to VERY WELL GREASED pan, placing one in the middle and the others around it. Press down together, then let rise for 1 hour.

Step 6:
Bake at 350 for 15-20 minutes. If rolls get brown, cover with tin foil until the end of baking. "Don't Over bake"

Step 7:
Remove immediately from pan by tipping onto plate, then again onto another.

Step 8:
Add frosting while they are still warm.

Frosting
Beat sugar, butter and vanilla. stir in enough milk to reach thick frosting. (It should be hard to stir).


**Recipe taken from Better Homes cookbook.