Bagel Greats: Delicious Bagel Recipes by Jo Franks

By Jo Franks

You'll love this publication, the recipes are effortless, the constituents are effortless to get and so they don't take lengthy to make. Foodlovers flip to Bagel Greats for info and inspiration.

Everything is in right here, from the proverbial soup to nuts: Apricot-Cream Cheese unfold, Armenian Eggplant Dip, highly spiced Black Bean Dip, Turkey Sandwiches With Berry Cream Cheese, Water Bagels, entire Wheat Bagel Bread, complete Wheat Bagels ...and a lot a lot more!

This is a really pleasurable publication, although i'd suggest you devour whatever prior to you learn this publication, otherwise you won't be ready to make it via with no achieving for a skillet or saucepan!

Bagel Greats is filled with additional information than you'll think. forty scrumptious dishes protecting every thing, every one utilizing components that are meant to be easy to discover and contain Bagel. This cookbook deals nice price and may make a superb gift.

This ebook also will offer you sufficient concept to scan with diverse components seeing that you'll locate the broad index to be tremendous helpful.

The recipes are great. splendidly effortless to place jointly and also you don't need to make or buy a ton of condiments earlier than you will have an opportunity to play with them.


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Additional resources for Bagel Greats: Delicious Bagel Recipes

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Baking powder  tsp. ground ginger  tsp. salt  cup sugar  cup brown sugar, packed Sugar Glaze (recipe follows) Whisk together the butter, pumpkin, and eggs. Mix together the flour, baking powder, ginger, salt, sugar, and brown sugar and add to the pumpkin mixture until just combined. Do not overmix. Divide batter between two greased loaf pans and bake at 375° for 50-55 minutes. Cool for 10 minutes and then turn out on a rack to cool completely. Glaze with Sugar Glaze, if desired. Sugar Glaze ½ cups powdered sugar - T.

Stir occasionally. To store, stir it down and put into a jar. Cover and keep in the refrigerator. In order to keep starter a long time, it’s necessary to replace some of the starter with fresh. You can do this by taking out 1 cup starter and replenishing with 1 cup flour and 1 cup water; mix and let stand until bubbly, cover, and store in refrigerator. The longer you keep feeding and using your Sourdough Starter, the more “sour” the taste will become. indd 61 10/28/09 9:32:24 AM Notes: Sourdough English Muffins BREADS, ROLLS, AND DOUGHNUTS For Sourdough Starter, see p.

Sourdough Rye Bread  cup Sourdough Starter, room temperature  cup warm water  cups rye flour  T. active dry yeast  cup warm water  T. salt  T. caraway seeds ½ tsp. poppy seeds  cups whole wheat flour  cups white flour cornmeal  egg, beaten  tsp. water Mix the Sourdough Starter, 1 cup warm water, and rye flour together and let stand overnight.

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