Monday, November 7, 2011

Orange Cranberry Bagels

These were very good. I made them into 9 mini bagels and one small loaf of bread. I did not boil the bread but did the bagels. I substituted orange juice for 1/4 cup of water and eliminated the orange peel. I also did not put in the cloves and used cinnamon sugar instead. Very good!

Orange Cranberry Bagels
From: Healthy Cooking Magazine
1 cup plus 4 tablespoons water (70° to 80°), divided
1/2 cup dried cranberries
1/3 cup packed brown sugar
4-1/2 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 egg white
1 tablespoon cornmeal
In bread machine pan, place 1 cup plus 2 tablespoons water,
cranberries, brown sugar, orange peel, salt, cloves, flour and yeast
in order suggested by manufacturer. Select dough setting (check
dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed).
When cycle is completed, turn dough onto a lightly floured surface.
Shape into nine balls. Push thumb through centers to form a 1-in.
hole. Stretch and shape dough to form an even ring. Cover and let
rest for 10 minutes; flatten rings slightly.
Fill a Dutch oven two-thirds full with water; add sugar and bring to
a boil. Drop bagels, two at a time, into boiling water. Cook for 45
seconds; turn and cook 45 seconds longer. Remove with a slotted
spoon; drain on paper towels.
Whisk egg white and remaining water; brush over bagels. Coat a baking
sheet with cooking spray and sprinkle with cornmeal. Place bagels 2
in. apart on prepared pan. Bake at 400° for 18-22 minutes or
until golden brown. Remove to wire racks to cool. Yield: 9 bagels.

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