User's Manual
Ba!els
Dough
I cup water I II2 tsp. salt
I
I/2 tbs. honey
2 cups bread flour
I
cup who/e
wheut
flour
I II2 tsp. yensf
DIRECTIONS:
Preheat oven to 450”.
Let the machine knead the dough once, and then let the cough rise for 20 minutes in the
the machine. Divide the dough into 12 pieces.
RON
each piece into a rope and then form into a circle,
pressing the ends together.
Place the circles on a well-greased baking sheet, cover, and let rise for 15 to 20
minutes. In a nonaluminum pan,
slightly
boil 2 inches of water. Slowly submerge about 3 or 4 bagels at a
time into the water, and cook approximately 30 seconds on each side.
Remove bagels; drain excess water:
For an extra touch, sprinkle with dried onion bits, sesame seeds, or poppy seeds.
Place bageA on a greased
cookie sheet, and bake for 8 minutes or until slightly browned.
Hint: When rolling dough into bagel shapes, slightly wet one end to seal the ends together.
12
medium bagels
Calzones
Dough:
Pesto
Filling:
I
cup water 6 sun-dried tomato halves
I tablespoon olive or vegetable oil (not oil-packed)
2 I/2 cups Gold Medal@ Better for
BreadTM
flour
6 tablespoons pesto
I teaspoon sugar I II2 cups shredded
I teaspoon salt
mozzarella or provolone
cheese (6 ounces)
2
l/4
teaspoons regular active dry yeast
4 ounces Canadian-sty/e
OR
bacon, cut info thin
2
l/4
teaspoons bread machine yeast
01
strips (about
1
cup)
quick-acting active dry yeast
I
cup sliced mushrooms
Freshly ground pepper
I egg, slightly beaten
DIRECTIONS:
1. Place all Dough ingredients in breadpan in the order
Listed.
Select WHITE DOUGH cycle.
2. Heat oven to 375”. Grease cookie sheet. Soak tomatoes in I cup very hot water about
5 minutes or until softened; drain and finely chop. Divide dough into 6 equal parts.
RON each
part into 7-inch circle on lightly floured surface with floured rolling pin. Spread I tablespoon pesto on
each
circLe
to within I inch of edge.
Layer cheese, bacon, mushrooms and tomatoes
on half of
each circle to
within
1
inch of edge. Sprinkle with pepper.
3. Fold dough overfilling; fold edge up and pinch securely to seal. Place on cookie sheet.
Brush with egg.
Bake 25 to 30 minutes or until golden brown.
6 calzones.
30