TWD: Bagels

Knowing that this past weekend was going to be a busy one, Sarah and I worked on the dough for the bagels on Thursday evening.  There was plenty of time to rise for the one hour and then I placed into the refrigerator for it's two and a half day rest.



We bought high-gluten flour from King Arthur Flour. We didn't add the pepper to the dough because I was thinking we might make a few cinnamon ones, which we did end of doing.



As with every yeast bread, I had to stop Sarah from pinching too many bites of the dough.




First rise at room temperature.





The dough rose substantially in the refrigerator by the time we were ready for the second half of the project on Sunday.  The dough had a wonderful texture and was easy to work with.  The first batch, Sarah and I shaped into the rings and the second batch we had help from two of our wonderful neighbor friends.



Boiling was the most fun.  So easy! And they really expanded in the water.



Sarah's friend, La'Shion helped sprinkle the poppy seeds on some of the bagels.




Baked, yummy, chewy goodness.




I sliced up a few and we ate right away.




The next day we sliced some up and ate out of the toaster.  

I think bagels are well-worth the time spent to make home-made.  I strongly suggested others to splurge on the high-gluten flour. Not sure if I can eat a Dunkin Donuts bagel ever again.  Simply not worth the calories in comparison to this recipe.

Look out for our re-wind recipe near Halloween.

Until next time,

Broad Brook Bakers

TWD: Cranberry Walnut Pumpkin Loaves

My husband was a full-fledged Broad Brook Baker for this recipe.  He procured the mini loaf pans at the King Arthur on-line store and saw to it that the loaves went in and out of the oven before our son's travel soccer game. Tuesdays with Dorie has become a wonderful family affair.  His assistance on this go around made a lot of sense because this combination of flavors is one of his favorites.



Sarah did the stirring.  Loves this job.



Cranberries are beautiful fruit.  The ones I bought were incredibly tangy and tart; this is the way Jason loves them!



The description that the bread would be somewhat like a brioche was very accurate.  The texture was wonderful and you could easily pick up the hint of pumpkin.



This bread is jammed packed with fruit and nuts.



It took almost 3 hours to get to the proper temperature for the second rise.



I ended up dividing the bread into four and they still rose great.



I love the mini loaves; they are just so darn cute.



I had some out of the oven but I very much preferred toasted the next day.  I froze a couple of the loaves and will enjoy all throughout October. I loved this combination of flavors but I want to try and make this same bread to make a pumpkin cinnamon swirl version.  I've almost made up my mind that this will be my end of October rewind recipe.

Until bagels....Broad Brook Bakers signing off.