Title: Bagel Bread
Categories: Breadmaker Bread Jewish
Yield: 1 Loaf
| | | 1 LB. LOAF |
| 1 | c | Water |
| 1 | tb | Vegetable oil |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 1 | ts | Poppy seeds |
| 1 | ts | Sesame seeds |
| 2 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| 3 | tb | Sauteed onions |
| | | 1 1/2 LB. LOAF |
| 1 1/2 | c | Water |
| 1 1/2 | tb | Vegetable oil |
| 1 1/2 | tb | Sugar |
| 2 | ts | Salt |
| 1 1/2 | ts | Poppy seeds |
| 1 1/2 | ts | Sesame seeds |
| 3 | c | Bread flour |
| 2 1/2 | ts | Yeast |
| 1/4 | c | Sauteed onions |
SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright 1993,
ISBN #0-425-13733-3.
Although the bread machine cannot, by itself, make a bagel-textured
bread, by putting my favorite bagel toppings into the dough, I can at least
approximate the flavor of a chewy New York Bagel. Serve this one with
smoked salmon and cream cheese for brunch if you cannot get good bagels
nearby.
Bake according to manufacturer's instructions, adding the onions during
the raisin-bread cycle, or five minutes before the final kneading is
finished...