* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Sun-Dried Tomato and Black Olive Bagels
 Categories: Crs96, Makebagel, Breads
      Yield: 1 servings
MMMMM--------------------------1 POUND-------------------------------
    3/4 c  Water
      1 tb Vegetable oil
      1 tb Malt syrup, molasses or
           Brown sugar
    3/4 ts Salt
    1/4 c  Cornmeal
    1/2 c  Whole wheat flour
      2 c  Bread flour
      2 ts Vital gluten, optional
  1 1/2 ts Vital gluten, optional
  1 1/2 ts Active dry yeast
    3/8 c  Slivered sun-dried tomatoes,
           At beep*
    3/8 c  Black olives, drained,
           Sliced~
MMMMM------------------------1 1/2 POUND-----------------------------
  1 1/8 c  Water
      1 tb Vegetable oil
      2 tb Malt syrup, molasses or
           Brown sugar
      1 ts Salt
    1/2 c  Cornmeal
    3/4 c  Whole wheat flour
      2 c  Bread flour
      1 tb Vital gluten, optional
  2 1/2 ts Actie dry yeast
    1/2 c  Slivered sun-dried tomatoes,
           At beep*
    5/8 c  Black olives, drained,
           Sliced~
  *Or five minutes before the end of the kneading phase, or work into
  dough.
  ~Work into dough.
  Sun-dried tomatoes are a delicacy of recent vintage. Fiind them where
  dried foods and specialty foods are sold. Sliver them to add to the
  machine, and then add rings of sliced black olives while
  hand-kneading for a delicious combination with eye appeal.
  The Best Bagels are made at home by Dona Z. Meilach
  ISBN 1-55867-131-5
  Carolyn Shaw April 1996
MMMMM
Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Oxymoron:  slightly pregnant
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