Tag Archives: yeast breads

Blueberry Bagels

Blueberry Bagels

Blueberry Bagels

Bagels!  Recipe for home made Blueberry Bagels

I remember when bagels were a rarity  in the Midwest.  A friend would bring them back from New Jersey when he went home  on school breaks. Well, it was w-a-y back in  1972.  Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market.  Better yet, I like make food without the unpronounceable ingredients.

A brief how-to make bagels.

Ready for the first rise.

Ready for the first rise.

This dough happens to be yeast bread dough.  Bagels also are a yeast dough,  the recipe I have is a small amount of yeast dough that makes 12 bagels.

 Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top.  The above bagels have white raisins, same dough as for the blueberry bagels.

Bagels in a boiling water bath.

Bagels in a boiling water bath.

Boiling the bagels sets the crust before going into the oven.  The interior texture is dense and  crust chewy. The bagels are in the water 45 to 60 seconds.

Enjoy Blueberry Bagels with cream cheese and jam.

Blueberry Bagels

Blueberry Bagels

Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.

Fresh Raisin Bagels

Fresh Raisin Bagels

Blueberry Bagels

Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Bread
Cuisine: American
Servings: 12
Author: Julia Ann

Ingredients

  • DOUGH
  • 1 1/2 cups of warm water 105-115F
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • 1/3 to 1/2 cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • WATER BATH
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • 1/2 teaspoon salt

Instructions

  • Add the warm water into a large bowl.
  • Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  • Add the honey, olive oil and 1 cup of flour mixed with salt.
  • Stir at low speed, blend briefly to mix.
  • Add remaining flour while mixer is going.
  • Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  • Roll into a large ball, put into well greased bowl and grease the ball of dough.
  • Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  • Prepare water bath to boiling.
  • Preheat over to 425 F.
  • Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  • When dough has doubled in size, punch dough down.
  • On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  • Flatten the dough piece, add 3-4 blueberries in the circle.
  • Fold the dough over the blueberries and seal on underside.
  • Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  • Cover bagels and let rise 15 minutes until puffy.
  • Drop into the seasoned boiling water. They rise to the top.
  • Let simmer for 45-60 seconds each side.
  • Lift out with skimmer.
  • Set on the baking sheet.
  • Brush with egg white and water.
  • Bake 425 F, 10 minutes, or until lightly brown.
  • Turn after 10 minutes and brown on the other side.
  • Remove upon rack to cool.

Notes

These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
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The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance,  though one cannot control oozing hot blueberries or resist the tantalizing aroma?

Join me for a cup of hot ginger tea.

Ginger Tea

Cup of Ginger Tea

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. Netta Belle's Choice cookbookinabox logo©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

 

Sweet Wheat Bread, Netta Belle’s Choice

Sweet Wheat Bread is a good winter time comfort food.  Like bears, we want to hibernate too with our tummies full on cold snowy winter days.  At our house, we like fresh homemade bread.  So the past 2 weeks I have been baking breads:  panettone, French bread, peasant bread, whole wheat bread and now looking for the next new recipe.  Hot bread and butter is such a good snack with tea or coffee for a mid-morning or mid afternoon break.

Sweet Wheat Bread

Sweet Whole Wheat Bread

I have a family hand-me down 8-inch cast iron skillet I like to use for the sweet whole wheat bread and for corn bread.  When I make corn bread I put 1/4 cup of olive oil in the skillet, then heat for a 2-3 minutes before pouring it into the batter.  The hot skillet and oil makes a crisper bottom on the corn bread, a good accent to soups.

French Bread

Classic French Bread

Classic French Bread recipe was taken from Cooking Light Annual Recipes, 1999, p 35.  It was good, only problem it was a small loaf.  It would not last long with a family that likes hot buttered bread.

Julia Child’s  recipe for French Bread took longer however,  made two loaves.  I used my electric mixer with the dough hook to get the dough formed, then hand kneaded.  I used the recipe from Julia Child, The Way To Cook, p.38.  Here are some photos to show few of the steps to make French Bread.  It does rise 2 times to double in volume before being formed into a loaf.

Pouring the yeast mixture into the electric mixer to stir into the flour and salt.

Pouring the yeast mixture into the electric mixer to stir into the flour and salt.

Kneading the dough

Kneading the dough

Ready for the first rise.

Ready for the first rise.

.Dough punched down after the first rise

Dough punched down after the first rise.

Second kneading before forming into loaf.

Second kneading before forming into loaf.

Forming the Frenchbread loaf.

Forming the French bread loaf.

French Bread using Julia Child's recipe.

French Bread using Julia Child’s recipe.

The Peasant Bread did not get its picture taken before cut and eaten.  The recipe was adapted from Bernard Clayton, Jr., The Complete Book of Soups and Stews, 1984, p 402. I took some liberties to change it by using half all-purpose flour, half whole wheat flour and added 2 tablespoons wheat germ.  I proofed the yeast in water hotter than the 70 degrees and let is rise in a warmer than room temperature.  The bread was a large loaf with a dense texture. It toasted well and was good for toasted cheese sandwiches.

Sweet Wheat Bread, Netta Belle's Choice

A rustic country sweet wheat bread when baked in a cast iron skillet. A good accompaniment to a casual meal or with soup.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Breads
Cuisine: American
Servings: 12
Author: Julia Ann

Ingredients

  • 1 1/2 cup whole wheat flour

Instructions

  • Use bread machine on the dough cycle or mix and let rise the first time.
  • Put all the ingredients in bread pan in the order given, except the egg white,water and turbinado sugar.
  • Set the bread machine to go through the dough cycle. This is the primary knead cycle and a rise cycle.
  • Prepare the pan for baking: oil 8-inch cast iron skillet or 5 x 9 x 3-inch loaf pan.
  • Remove the bread from the bread machine pan after the first rise.
  • Put on a lightly floured bread board to form into desired shape or pan.
  • Cover the bread dough with a towel, set in a warm and draft free location.
  • Let dough rise for 30 minutes or until doubled in size.
  • After the second rise, slash top of bread with sharp knife.
  • Brush the dough with the beaten egg white and water.
  • Sprinkle with turbinado sugar.
  • Bake 35 minutes or until brown; if it browns too fast, cover with foil.
  • Cool on rack before cutting.

Notes

This bread can also be formed into a long loaf or a round loaf to be baked on a cookie sheet or pizza pan. cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox®
“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experienc

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.