Bagels Bagels….

We love bagels. Unfortunately we have a family with well a cultivated palate. So they expect to eat bagels with cream cheese and smoked salmon of course. I am more content with honey, hummus or a homemade jam. These little baby bagels are as easy as making your standard bread dough, which in my book is a super easy,  simply no knead recipe. (snk) The addition of milk, butter and egg whites help them to be super creamy and soft.

No Knead Bagels
Makes 12 bagels

800grams No Knead untreated flour 
3 teaspoons salt 
1 tablespoon No Knead natural improver 
1 tablespoon caster sugar 
1 tablespoons No Knead dry active yeast 

500mls milk
100grams butter
2 egg whites unbeaten

2 egg yolks
1 tablespoon water

1.Bring the milk to the boil either in the saucepan or in the microwave, remove from the heat and add butter. Set aside until temperature reduced to quite warm.
2.Mix all the dry ingredients together thoroughly, make a well.
3.Pour in the unbeaten egg whites, add of the cooled milk and butter mixture, mix thoroughly, add enough of the remaining liquid until you have a moist stiff dough. Place a piece of cling wrap on the dough and allow to rise.
4.Turn out onto a floured board and shape until smooth, cut into quarters and then cut each quarter into three pieces this will give you 12 bagels.
5.Roll out each piece to approximately 300mm or 12inches in length. Join together to form a circle and pinch ends together, place on a tray lined with Gladbake. Do not allow the bagels to touch one another. Brush with egg glaze, sprinkle with sesame seeds, poppy seeds and give them a grind of rock salt, set aside to double in size.
6.Pre-heat oven, when well doubled place into oven and cook for 20-25 minutes or until golden brown.

Electric 200oC Fan Forced 180oC Gas 195oC

Baking Bread this weekend…..

What a great thing to do this weekend…make bread together with those you love.
This first recipe is one I have literally been making for 15 years. Simply No Knead was a local company that sold ingredients, products and held classes. I have learnt so much since then and now tend to make it by feel,adapting flours and water as required. The company appear about Nanna-ish, but it is a good basic staring point.

The second recipe is such a find. A good friend stumbled upon this great book and she shared!  Artisan Bread in 5 minutes a day by Jeff hertz berg and Zoe Francois is simply amazing and a tested family favourite. There is page after page of inspiration here. And the recipe link has a step by step guide with pictures….always helpful.

Basic White Bread Loaf
600grams (or 4 metric cups) No Knead untreated flour          
2 teaspoons No Knead natural improver  
1 teaspoons salt 2 teaspoons No Knead cold pressed oil 
1 teaspoons sugar
1 tablespoons No Knead dry active yeast (slightly rounded)

500mls very warm water (you will probably not use all of this water

1. Mix all the dry ingredients together in a large bowl, make a well. 
2. Pour in of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. NOTE: 50 to 100mls maybe left over
3. Cover the dough with CLING WRAP and allow the dough to double in size. 30 minutes 
4. Turn to the dough out onto a well-floured board or flat bench.
5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin.
7. Place both halves of dough into the tin, spray with water and sprinkle with Sesame or Poppy Seeds.
8. Allow the dough to double in size.
9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.
10. To clean your bread tins, wait till cool then wipe out with paper towel
11. To make a grain loaf, add 3 to 4 TABS of your favourite grains.

Electric- 220oC Fan Forced- 200oCGas- 215oC

** Olive oil is a viscous oil becomes sticky when heated and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil.