2 ¾ - 3 ¼ cup flour 1 tablespoon yeast 1 ¼ cup warm water (110 degrees) ¼ cup dry milk 1 tablespoon sugar 1 ½ teaspoons salt 1 ½ tablespoons margarine (melted) Cooking oil
1. Sprinkle yeast into 1 ¼ cup warm water. 2. Add dry milk, sugar, salt, and melted margarine to the yeast mixture. 4. Stir in 1 cup flour. Beat mixture until smooth (about 1 minute). 5. Stir in remaining flour gradually with a heavy spoon. Use enough flour to make a soft dough which leaves sides of bowl and is tacky. Turn out onto floured countertop. 6. Knead 8-10 minutes or until dough is smooth, elastic, and no longer sticky 8. Let rest for 10 minutes on countertop with bowl placed upside down over top. 9. Place dough smooth-side down on lightly floured board. Roll into an 8x10 inch rectangle of uniform thickness. Roll out all bubbles in outer edges of dough. 10. Roll dough toward you beginning with upper 8-inch. Seal dough with heel of hand or thumbs after each turn. The final seam should be well sealed. 11. Seal ends of loaf by pressing firmly with side of hand to make a thin, sealed strip. Be careful not to tear the dough. 12. Fold sealed ends neatly under loaf. 13. Place in greased 8 ½ x 4 ½ x 5/8-inch pan. Correct pan size is important for best results. 14. Brush surface of dough with oil. Cover pans loosely with oiled plastic wrap.
Day 2: 17. Puncture any surface bubbles which may have formed on dough during refrigeration. 18. Let stand for 10 minutes while preheating oven to 400 degrees. 19. Bake at 400 degrees for 30-40 minutes or until done. Bake on lower oven rack position for best results. 20. Remove from pan immediately onto wire rack. Brush tops with margarine if desired.
BAGELS Sponge: ½ tsp instant yeast 2 cups bread flour 1 ¼ cups water, room temperature
1 tsp malt powder or ½ Tbsp malt syrup, honey or brown sugar
Day 1: 1.To make the sponge, stir the yeast into the flour in a 2 qt-mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
Day 2: 2.To make the dough, in the same bowl, add the additional yeast to the sponge and stir. Add half of the flour and all of the salt and malt. Stir until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough. 3.Transfer the dough to the counter and knead for at least 10 minutes. The dough should be firm, but still pliable and smooth. There should be no raw flour—all the ingredients should be hydrated. The dough should pass the windowpane test. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not tacky. 4.Immediately divide the dough into 4 ½ ounce pieces for standard bagels. Form the pieces into rolls as shown. 5.Cover the rolls with a damp towel and let rest for approximately 20 minutes. 6.Line a baking sheet with parchment and brush lightly with oil. Shape bagel as shown in demo. 7.Place each bagel 2 inches apart on the pan. Brush bagels lightly with oil and cover pan loosely with plastic wrap. Let sit out on counter for 20 minutes or until floats when dropped in water. Place in refrigerator overnight.
Rich dough: 2 ¼ teaspoons dry active yeast ¼ cup warm water (about 110 degrees) ¼ cup sugar 3 tablespoons margarine, melted (micro 20 seconds) 1 ½ teaspoon salt ¾ cup milk 1 egg 3 ¼ cups all-purpose flour
Filling: ¼ cup margarine ¾ cup brown sugar
1.Soften yeast in warm water. 2.In mixing bowl, combine sugar, margarine, salt, and milk. 3.Stir in egg and yeast mixture. 4.Gradually add flour to form a stiff dough. 5.Knead on floured surface until smooth and satiny, 5-8 minutes. 6.Place in a greased bowl, turning dough to grease all sides. 7.Cover; let rise for about 10 minutes.To shape the cinnamon rolls:
Roll the dough into a large rectangle—about ¼ inch thick.
Spread with softened butter or margarine. (DO NOT melt the butter)
Sprinkle with brown sugar, cinnamon, as desired.
Starting at one of the long sides, roll the dough into a cylinder.
Place on a cutting board and slice into cinnamon rolls about 1 inch thick.
Place in a buttered baking pan and allow to double. At this point we will refrigerate the rolls to rise and bake them during our next class meeting.
The next morning:
Let rolls rise approximately 1 hour at room temperature.
Preheat oven to 375 degrees. Bake 15-20 minutes, or until nicely golden brown.
Frost as desired: 1 cup powdered sugar 1-2 tbsp soft butter or margarine ¼ teaspoon vanilla Milk-add 1 tbsp at a time-until frosting is of the desired consistency.