BAGELS
BAGELS
MAKES 1 DOZEN LARGE BAGELS
- 4 teaspoons active dry yeast
- 2 tablespoons sugar
- 2 cups (16 fI oz/500 ml) warm water (105°-115°FI 40°-46°C)
- 2 tablespoons canola oil, plus extra for greasing
- 1 tablespoon salt
- 5½ cups (27 ½ oz/ 860 g) bread flour, plus extra as needed
- 2 tablespoons vital wheat gluten Vegetable-oil cooking spray
- 1 tablespoon baking soda (bicarbonate of soda)
- 1 egg white beaten with 1 tablespoon water until foamy
- Sesame seeds, poppy seeds, caraway seeds, coarse sea salt, minced
dehydrated onion flakes, minced garlic, or a combination for topping
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BLACK OLIVE BREAD
BLACK OLIVE BREAD
MAKES I OBLONG LOAF
FOR THE SPONGE:
½ cup (4 fI oz/125 ml) lukewarm water (100°F/38°C)
1 cup (8 fl oz/250 ml) milk, at room temperature
1 tablespoon honey
1 tablespoon active dry yeast
½ cup (2 ½ OZ/75 g) whole-wheat (Wholemeal) flour
½ cup (2 oZ/60 g) medium-grind rye flour
1 teaspoon salt (use
½ teaspoon salt if olives are very salty)
2 tablespoons olive oil, plus extra for greasing
2-2¼ cups (10-12 oz/ 315-375 g) bread flour, plus extra as needed
1 ½ cups (7 ½ oZ1235 g) pitted black olives, whole or chopped, patted dry
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SWEDISH RYE
SWEDISH RYE
MAKES TWO 8½-BY-4½ -INCH (21.5-BY-I1.5-CM) LOAVES
For The Sponge
- 2 cups (16 fl 02/500 ml) lukewarm water (100°F/38°C)
- 1 tablespoon active dry yeast
- 1¼ cups (6 02/185 g) medium-grind rye flour
- ¼ cup (2 ¾ OZ/180 g) unsulfured light molasses
- 3 tablespoons firmly packed dark brown sugar
- 1½ teaspoons fennel seeds, crushed
- 1½ tablespoons canola oil, plus extra for greasing
- 2 teaspoons salt
- 3 ½-4 cups (17½ -20OZ/ 545-625 g) bread flour, plus extra as needed Rye
flour or brown rice flour for dusting
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GRISSINI BAKING
GRISSINI
MAKES 32 GRISSINI
- 2½ teaspoons (1 package) active dry yeast
- ½ teaspoon sugar
- 1½ cups (12 fl oz/375 ml) warm water (105°-115°FI 40°-46°C)
- 3 tablespoons olive oil, plus extra for greasing
- 1½ teaspoons salt
- 1½ teaspoons dried rosemary
- ½ cup (2½ ozl 75 g) semolina flour, plus extra for sprinkling
- 3-3½ cups (15-17½ ozl 470-545 g) unbleached all-purpose (plain) flour,
plus extra as needed
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