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WHOLE WHEAT BAGELS - PAN-1

Category:    Bread, Bread
Yield:1 servings
 
           XKGR41A Don Fifield               2/3 c  Water
  1 1/8 c  Whole wheat flour (5 1/4 oz)    1 1/2 ts Dry yeast
  1 1/8 c  Bread flour (5 1/4 oz)                   TOPPINGS:
      1 ts Salt                              3/4 tb Poppy seed (optional)
      1 tb Butter                            3/4 tb Sesame seeds (optional)
      2 tb Molasses                       
 
  1. Place first 4 ingredients inside the bread pan. Add molasses and water.
  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours
  and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for
  20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on
  a lightly floured surface into a log, approximately 3/4 inch thick and 8
  inches long, using the palm of your hand. 4. Seal the ends together tightly
  to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a
  greased baking pan.  Spray water on top. Proof at 90 deg. for 30 minutes .
  6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.
  Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
  Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame
  seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until
  golden brown, turning them over after half the baking time.
 

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