Title: Apricot Bagel
Categories: Bread Breadmaker Jewish
Yield: 15 Servings

1 1/8	c	Water
2	ts	Orange extract -- optional
1	tb	Olive oil
2	tb	Malt powder -- or honey /
		Sugar
1	ts	Salt
3 1/3	c	Bread flour
1	tb	Wheat gluten -- optional
2	ts	Yeast
3/4	c	Dried apricots -- diced

Place ingredients in the bread machine in the order listed. Use the dough setting. Add the apricots 5 minutes before the end of the kneading phase or work into the dough before shaping. If you don't have a dough setting stop the machine after the rises.

Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second.

These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster.

Recipe By : The Best Bagels are made at home Dona Z. Meilach

From: Bread-Bakers-Errors@lists.Best.Codate: 20 Dec 96 Bread Bakers Digest (Ask Karen For Posting Access Ä

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