2020-03-06

OK the bagels all disappeared so I'm making more today; I'm in a hurry so I'm using commercial yeast.

Into the bread machine: 1½ c warm (100°F) water, 1 tsp sugar, 1 tbl regular fleishman's yeast. Let it sit 10 minutes until it's dissolved and starting to grow.

Then 4c flour, 1tsp salt, ¼ c of the candied citron peel, ¼ tsp nutmeg & cinnamon each, ¼ c splenda.

So: less salt than usual because I'm in a hurry. The quick rise time would affect the texture of granny bread, but no one cares with bagels.

And no milk because that's the expected flavour of a bagel, and no fat because we don't need them to have any shelf lif.

Select "dough" cycle, it's kneading at 8:45.

They should be through their first rise at 9:30, I'll shape them and boil & bake at 10:30.

Today's ingredient topic: salt. What I wrote and was going to paste here, I pasted into a blog page.

OK Students, today I introduce your [[Yeast_Bread_Roll_Recipe?|Desert Island Yeast Bread Recipe]]. If you only know or have one yeast bread recipe, this could be it.

This can be used to make any kind of dinner roll, cinnamon rolls, crusty rolls, crescent rolls (NOT croissants which are a totally different thing) cloverleaf, plain pan rolls. It's from and old Joy of Cooking and notice like many old recipes, it makes really tiny rolls. Realistically plan to get 16 modern size rolls out of this.

I'd recommend pan rolls as your first yeast bread recipe as the're easy to shape and are crowd pleasers. I'll be around this weekend if anyone wants to try this and ask for help along the way.

^^ that's what they look like