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Receta No - Boil Cinnamon Raisin Bagels
by CookEatShare Cookbook

No - Boil Cinnamon Raisin Bagels
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Ingredientes

  • 2 env. active dry yeast
  • 2 c. hot water (105-115 degrees)
  • 1/4 c. Carnation malted lowfat milk pwdr
  • 1 heaping T granulated sugar
  • 4 2/3 c. all-purpose flour
  • 1 heaping T cinnamon
  • 1 teaspoon salt
  • 1 1/2 c. raisins
  • 2 teaspoon malted lowfat milk pwdr
  • 1/4 c. water

Direcciones

  1. Mix yeast, water, malted lowfat milk pwdr and sugar in large bowl; let stand till foamy 10-15 min. Mix 3 cups flour, cinnamon and salt in medium-sized bowl. Add in to yeast mix; stir with wooden spoon till blended. Stir in raisins and remaining 1 2/3 cup flour, about 1/2 cup at a time, till stiff dough forms.Turn onto lightly floured surface; knead about 5 min till smooth and elastic, adding more flour if dough is very sticky. Turn dough into oiled bowl, turn dough to oil top. Cover and let rise in warm, draft-free place till doubled.
  2. Lightly grease 2 large baking sheets. Punch dough down and turn onto work surface. Cut dough in half; cut each half in thirds, then in thirds again, to make 18 pcs. Roll each piece into a ball; using thumb and forefinger push a hole through. Arrange 9 on each baking sheet. Lightly cover; let rise at room temperature 40 min.
  3. Fill a 9x13 inch pan with water and place on floor of gas oven or possibly lowest rack in electric oven. Heat oven to 400 degrees.
  4. Prepare glaze: Mix malted lowfat milk pwdr with 1/4 cup water; brush onto bagels. Bake one sheet at a time for 20 min or possibly till golden brown; additional rising time will not hurt the second batch. Only 157 calories. 0 mg. chol.