Yield: 1 servings
|1¾ teaspoon||Active Dry Yeast|
|3 cups||Bread Flour|
|2 teaspoons||Dark Brown Sugar|
Machine Procedure: All ingredients must be at room temp. Set bread machine on dough or manual setting. At the end of the first Kneading, press clear/stop. Let dough rise for 60 min. Check after 30 min. to be sure that dough does not overrise and touch lid. Press start and let machine run for 60 sec. to punch dough down. Remove and let dough rest 5 min before hand shaping.
Hand Shaping: Lightly cover work surface with some cornmeal. cut dough into 10 equal pieces. Rolldough into 10 inch long ropes. Form each rope into a circle, overlapping slightly. Fold right end of left end.
Tuck under and pinch gently to hold together. Place shaped bagles on baking pans sprinkled w/ corn meal. cover and let rest 30 min.
Preheat oven to 425* F. bring 3 quarts of water to boil in a large pot . Add 1 Tablespoon of DK. brown sugar . Using a large slotted spoon, drop bagels, three at a time into the boiling water. Boil 3 min. turing periodically. Gently remove with slotted spoon and let dry on wire rack. Bake 15 min. Turn over and bake 10 more min. or until golden brown. Remove and cool on wire wire rack.
Shared by: Stuart Fleck
Submitted By SHARON STEVENS On 02-11-95