Orange Cranberry Bagels
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 3/4 ts salt
- 1/4 c water
- 1/2 c orange juice
- 1 1/2 ts active dry yeast
- for how well i measure
- 1 1/2 tb orange peel grated
- 2 3/4 c bread flour; (see my note
- 1 tb brown sugar; or molasses
- Carbohydrate 34.1064500036 g
- Cholesterol 0 mg
- Fat 2.3447000000288 g
- Fiber 11.2145000395542 g
- Protein 17.581750000216 g
- Saturated Fat 0.325920000003456 g
- Serving Size 1 1 Serving (209g)
- Sodium 25.378750000432 mg
- Sugar 22.8919499640458 g
- Trans Fat 0.7411600000144 g
- Calories 200 calories
(dont follow this recipe without water in hand) This recipe has a total of 3/4 c. liquid as written. I have a Breadman Plus machine. After 11 minutes of kneading, the dough was so stiff the machine almost quit working and sounded very overworked (never had this problem with any recipe before). I added 1 T water, which was not enough and continued until I had added 3 T additional water total. The dough was still very stiff, but as this was my first experience with bagels I did not add anymore water. The resulting dough was so dry that it was almost separating in layers as I was trying to form bagels. Another thing was that Meilach suggests a second 20 minute rise after the bagels are formed. This produced a very airy light non-bagel like bagel when I applied it to the cinnamon raisin bagels below. [Angela] From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Best Bagels are Made at Home, D. Meilach (Angela Fox)
