* 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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