Title: Basic Bagels
Categories: Breadmaker Bread Jewish
Yield: 16 Servings

8	oz	Boiling milk
2	oz	Butter
2	tb	Superfine (castor)sugar
2	ts	Dried yeast
	pn	Salt
1		Egg
14	oz	Flour
2	tb	Cold milk

Pour the boiling milk into a mixing bowl. Stir in the butter and the sugar and leave mixture until lukewarm. Sprinkle over the crumbled yeast and let stand for 5 minutes (ifusing fresh yeast) or 15 minutes (if using dried yeast). Stir in the salt an

From the recipe files of Carole Walberg

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