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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Egg Bagels

1 package regular or quick-acting active dry yeast
1 cup warm water
4 cups all-purpose or unbleached flour (don't use self-rising flour)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 eggs
2 quarts water
2 tablespoons sugar
1 egg yolk
1 tablespoon water

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 1/4 cups of the flour, 2 tablespoons sugar, the oil, salt and eggs. Beat until smooth. Stir in remaining flour. Turn dough onto lightly floured surface: knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl: turn greased side up. Cover and let rise in warm place until double, about 45 minutes. (dough is ready if indentation remains when touched). Punch down dough; divide into 16 equal parts. roll each part into rope, about 6 inches long; moisten ends with water and pinch to form a bagel. Or shape each part into smooth ball; punch hole center and pull gently to enlarge hole and make uniform shape. let rise 20 minutes. Heat oven to 375 F. heat 2 quarts water and 2 tablespoons sugar to boiling in Dutch oven; reduce heat. Add 4 bagels. Simmer uncovered, turning once, 4 minutes; drain on towel. Repeat with remaining bagels, four at a time. Beat egg yolk and 1 tablespoon water slightly; brush over bagels. Bake on greased cookie sheet until golden brown, 30-35 minutes; cool.

16 bagels; 145 calories per bagel.