BREAD

So I have still been searching for a recipe that makes really good sandwich bread. Even though Allen likes most of them, some more than others, I haven’t really found one fit for a pb&j… (And I love pb&j sammies!) But I stumbled across one 2 days ago. I can’t believe one simple step made such a world of difference!

Here’s the recipe I used from food.com:

• 1 cup of hot water
• 2tsp yeast
• 3tbs sugar
• 1/4 cup olive oil
• 1tsp salt
• 3 cups white flour (not bread flour)

The trick is to put the hot water, yeast and sugar in the bread pan and let it sit for about 10 minutes. The yeast will foam a little. Then you add the remaining ingredients, set the machine to basic cycle with rapid crust. So. Delicious.

  

BAGELS

Also, I tried my hand at homemade bagels yesterday! I made them my version of Everything Bagels… I found the recipe on King Arthur Flour’s site (here). I cut the recipe in half since Allen isn’t a huge fan of bagels… Here’s my version and it made 4 normal size bagels.

• 1/2 tbs yeast
• 2 cups bread flour
• 1 tsp salt
• 1/2 tbs brown sugar
• 3/4 cup lukewarm water

Put all that in the bread machine and set it for bagel dough. Once it’s finished, cut the dough into 4 equal parts and shape into smooth, round balls. (Or try your best at smooth and round) Then place them on a baking sheet, lined with parchment paper, lightly greased, cover with plastic wrap and let them sit for about a half hour.

  During the half hour, mix together in a large, wide pan:

• 64oz. water
• 2tbs brown sugar
• 1tbs sugar

Bring all that to a boil then reduce it to a simmer. Preheat the oven to 425 (or convection oven to 400). Then poke a hole through the center of the doughball and twirl around your pointer finger until the hole is about 2″ in diameter. (Mine look perfect, right?)

Put the bagels into the water bath. Cook, simmering, for 2 minutes on one side then flip them over and cook for another minute.

Take them out and place them back on the parchment lined baking tray. Sprinkle with seasoning if desired… (It’ll stick better if you brush the tops of the bagels with an egg wash first – 1 egg white mixed with 2 tbs water)

  Bake them in the oven for 15 minutes, flip them over, bake 10 minutes more. Then if you still want them a little darker in color, flip them back over, right side up for about 5 minutes. Cool completely on a wire rack before slicing.

I couldn’t wait to try one this morning for breakfast. I flip flopped back and forth between topping it with avocado and crushed red pepper, or making a bacon, egg & cheese sandwich with it. I decided on the avocado, thinking maybe chicken salad would be delicious on it for dinner, then thought I should also do half with traditional cream cheese also.

 Yum! They are chewy and crunchy (after toasting) and they have that bagel flavor. The only thing I might change is my “everything” seasoning. I think it’s a little too salty. I want to hurry and eat these so I can make another batch!