Fruit-Oatmeal Bagel #BreadWorld
Be sure to use the bread flour with good quality because you need it to develop the gluten in these bagels. Be sure to use dried fruit, they will rehydrate during the process of making these bagels. There are also a wide variety of dried fruits out on the market now, so feel free to change it up! Mango, apricot, cranberry, your choices are unlimited.
Ingredients:
1 tbsp instant yeast
2 1/2 cups bread flour
1 1/2 cups oat flour
2 tsp salt
1 tbsp brown sugar
1 1/2 cups lukewarm water
1-3.5 oz package dried blueberries/fruit choices
2 quarts water
2 tbsp brown sugar
1 tbsp granulated sugar
1 egg
1 tbsp water
rolled oats
Procedures:
1) Combine the first 6 ingredients in a large bowl, or bowl of your stand mixer, and mix. Knead for about 10 minutes. Add dried blueberries and knead for 5 more minutes. The dough should be stiff and smack the sides of the bowl.
2) Coat a large bowl with cooking spray and add dough. Roll the dough ball around to coat it in oil. Loosely cover with plastic wrap and let the dough sit in a warm place for about 1 hour. The dough should be roughly doubled in size.
3) Grease your work surface with cooking spray and turn dough ball out onto the surface. Divide the dough into 8 equals portions (I used my kitchen scale to weigh out equal lumps of dough). Roll each lump into a ball and loosely cover the balls with plastic wrap. Allow the ball to rise for 30 minutes.
4) In a wide, shallow pan, combine water with the sugars. Bring to a boil then reduce to a simmer. Preheat oven to 425.
5) To shape the bagels, poke a hole in the middle of each dough ball. Twirl the dough around the index fingers of your two hands until the hole stretches to about 2 inches. Place the newly formed bagel on a parchment covered baking sheet. Shape the remaining dough balls.
6) Drop the bagels, 3-4 at a time, into the simmering water. Boil the bagels for 2 minutes and flip over to boil for another minute. Remove from the water bath with a skimmer/strainer and let cool for a few minutes on the parchment-lined baking sheet.
7) Whisk together egg and water, brush each bagel with the egg wash and sprinkle with rolled oats.
8) Bake the bagels for 20-25 minutes, or until your bagels are golden brown. Remove from the oven and allow cooling on a rack.
Ciabatta Bread #BreadWorld
Ciabatta means “slipper” in Italian. The loaves are fairly flat and oblong, with large air holes and a nice crust. Noted for making sandwiches or eaten with a dipping sauce of your choice.
Ingredients:
• 1 cup lukewarm water
• 1 (¼-ounce) package active dry yeast
• ⅓ cup milk
• 2 tablespoons olive oil
• ¼ cup whole-wheat flour
• ½ cup oat bran
• 2 to 2½ cups bread flour
• ½ teaspoon salt
• 2 tablespoons cornmeal
Procedures:
1. In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
2. Add enough remaining bread flour to make soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
3. Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
4. Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20–30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
5. Yields 2 loaves; 8 servings
Rye Bread (Light) #BreadWorld
Ingredients:
¼ cup honey
¼ cu light molasses
2 tsp salt
2 tbsp butter or margarine
2 tbsp caraway seeds
1 cup boiling water
2 packages active dry yeast
¾ cup warm water (105F to 115F)
2 cups rye flour
3.5 to 4 cups all-purpose flour
Procedures:
• Place honey, molasses, salt, butter, caraway seeds, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix until well mixed, about 1 minute. Stop and scrape bowl if necessary.
• Continuing on seed 2, add remaining all-purpose flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
• Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.
• Bake at 350F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.
• Yield 32 servings (16 slices per loaf)
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