Bread and Bagels, thanks to Ann T

annie1992

14 years ago

I just couldn't help it, after I saw Ann T's beautiful bagels this morning I had to make some. Elery's daughter cannot have gluten, so I've been messing with gluten free baked goods. I haven't tasted them yet, but they look pretty good, half have sesame seeds and half have poppy seeds:

Last night I baked granola bread, with whole wheat, honey, oatmeal, rye, cornmeal, 10 grain cereal and walnuts. Oh, and some flaxseed, lots of grains. It was good hot from the oven and is also pretty good toasted with peanut butter!

Ashley and Cooper each had a slice with peanut butter and they appear happy:

Annie

Comments (16)

bons
14 years ago
If those are gluten-free bagels, and they are even half as good as they look, please post the recipe!

Bonnie
caliloo
14 years ago
Looks yummy! Now all you need is a schmear, some salmon and a few capers!

Alexa
Related Discussions
AnnT's amazing bread pudding
Q
Comments (22)
As Cookie mentioned Bread And Butter Pudding is a very forgiveable recipe. I like to have a little custard ribboned through the bread so I use less bread or increase the custard if I am making it for a crowd. Sometimes I cut the crusts off and sometimes I don't. Other times I leave the slices whole, butter and layer and sometimes I butter the bread and then cut it into cubes before tossing with the custard. You can use just about any bread you want. Regular White, French, Italian, raisin, etc... I've made it using a Chocolate bread too and instead of the caramel sauce I served it with a cream anglaise sauce. I've also used leftover gingerbread cake and a spice cake to make this pudding. It was amazing with the caramel sauce.
...See More
Question about AnnT's Bread Pudding
Q
Comments (4)
I usually make it with homemade Italian or French because that is what I usually have around. And I do prefer it made with a white bread. But I also make it out of gingerbread or spicy loaf cake or even a chocolate bread. Just about any bread will work. I don't add raisins or other dried fruit, but it you like raisins or currants just add them. Nancy, Actually, even grocery store white will work. The bread totally absorbs the egg custard and holds up well in bread and butter putting. My mom wasn't a very good cook, but she made a great Bread and Butter pudding and all she ever used was grocery store bread. Ann
...See More
Ann T's chickpea flat bread
Q
Comments (8)
Sleevendog, no it is a different recipe. I use chickpeas, not chickpea flour. A google search using Thibeault's Table will bring up all the recipes I've posted to the blog. Was the naan baked on your wood stove? I love Naan bread, but I'm always a little disappointed in homemade Naan. Never quite tastes the same as naan baked in a tandoori oven. Chickpea Flatbread Source: Souvlaki for the Soul 1 cup of all-purpose flour 1 cup of wholewheat flour 1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can 1/2 to 3/4 a cup of warm water 1/4 cup of olive oil 1 teaspoon of cumin 1 teaspoon of turmeric 1 teaspoon of cayenne pepper (Omitted) 1/2 a teaspoon of salt Edited: Note: This recipe can be cut in half, by leaving out the Wholewheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half. Place the flour and spices in the bowl of a food processor. Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water. Process until the dough comes together and a ball forms. The dough should be soft. Add more water if necessary. Process for approximately 60 seconds. Wrap dough in plastic wrap and set a side to rest for at least 30 minutes. Divide dough into balls about the size of a golf ball. Roll each ball into a circle approximately 6 to 8 inches. Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked. Here is a link that might be useful: Link
...See More
Looking for AnnT's Bagel Recipe
Q
Comments (2)
Here ya go.... Bagels ====== Source: Hors d'oeuvres Cook Book Pics http://thibeault.smugmug.com/gallery/1421770/1 I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one. 2 cups warm water 2 packages active dry yeast 3 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted 3 quarts water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water about 2 tablespoons poppy or sesame seeds. . Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour). Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces. to shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a dtime) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400 oven for 20 minutes or until richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels. Note: Here is what I did to make Onion Cheese Bagels: I sauted some onions in butter just until tender. Not brown. After the dough had risen, I divided it into three parts. I took one of the parts, flatten it out and topped with some of the onions and some grated three year old white cheddar. Then I formed a log and divided it into 6 parts. Then I just proceeded to make 6 bagels and let them rise for about 20 minutes. After they were boiled I brushed them with the oil that the onions were cooked in and then topped them with some of the onions. The onions got a little more brown then I would have liked so next time I would wait until half way through baking before adding the onions. I sprinkled some grated cheddar on top about 5 minutes before they were finished baking. AnnT
...See More
Carol Schmertzler Siegel
14 years ago
The bagels look perfect!

and those two look mighty content :)
ann_t
14 years ago
Annie, I hope they taste as good as they look. The granola bread looks great too.

Please keep posting pictures of Cooper. You know I have a soft spot in my heart for shelties. He looks just like my first sheltie "Sabre".

Ann
doucanoe
14 years ago
I bow to you and Ann, and anyone that can make a decent bagel! LOL

I have tried and have so far successfully made doorstops.

Linda
mustangs81
14 years ago
I don't know which is prettier, Ahsley, Bagels, or Cooper. A,B,C...I pick A.
althetrainer
14 years ago
Annie, impressive! Can't believe those are gluten free bagels! Wouldn't mind to have the recipes, hint hint... LOL Great looking breads; bet they are delicious too! Al
trudy_gw
14 years ago
Delicious looking bagel and breads.

Were do you get all your energy.....you are always whipping something up. Takes me days just to even think about a recipe let alone make it!
Terri_PacNW
14 years ago
Me either...GF bagels...purty please..
annie1992
Original Author
14 years ago
Well, I'm having one at lunch, so I'll let you know how they are.

As for recipes, I'm going to confess straight up. Elery bought some gluten free flour mix from a company called Pamela's for his daughter. He brought a package to me so I could see "how hard" it would be to make baked goods from it, there were recipes on the package. So, dump in the flour mixture (I think it was 3 cups), add 1/4 cup of oil and 1 1/3 cup of water and a package of yeast (I used 2 1/2 tsps of the stuff in the fridge), mix with the whip on the electric mixer for three minutes. No salt, which I thought was odd, but maybe not. Shape 1/2 cup amounts into bagel like circles on a greased sheet with greased hands, let it set for an hour. The dough is REALLY sticky. Poke a hole in the middle so it looks like a bagel, boil for 25 seconds, sprinkle with seeds and bake on a greased sheet at 400 for 25 minutes.

Voila! It's bagels. The package says it has sorghum flour, three kinds of rice flour, some xanthan gum, millet, I forget what else, but it appears to be a basic fluten free flour mix. Oh, it also had molasses in it.

Annie
annie1992
Original Author
14 years ago
OK, I had a sandwich out of one of the bagels for lunch. It wasn't bad.

It didn't have the chewy texture that bagels traditionally have, probably the lack of gluten. You think? :-) The flavor was good but a little bit sweeter than I would want for a bagel. They rose nicely and were good cold, I could see that they would toast up pretty well.

Elery bought the baking mixture because he found recipe after recipe that took different mixes of different flours, and finally just gave up an bought the flour mixture already mixed instead of some of every kind.

Annie
loves2cook4six
14 years ago
Annie

Thanks for sharing. DH buys the Bob Mills all purpose gluten free flour and the only recipe on that bag is for banana bread so I sure do appreciate you sharing the Bagel recipe you made.

I am going to try it with ye old BM AP GF flour (LOL) and will see how it works out.
Terri_PacNW
14 years ago
Was it the bread mix or the general baking mix? I keep the baking mix in the pantry...(it's like biscuick kinda)..I've never tried any other Pamela's mixes..but here they are great.
lakeguy35
14 years ago
I guess I missed Ann's post....you both are just a couple of carb teasers. You know I'm lovin' it!!

Cute pic of Ashley and Cooper.

David
annie1992
Original Author
14 years ago
Teri, it was the bread mix, the package says it makes batgels, pizza and pie crust too. Also has directions for cheese bread, whole "wheat", three seed bread, cinnamon bread and herb bread. The ingredient list says:

Sorghum Flour, Tapioca Flour, White Rice Flour, sweet rice flour, brown rice flour, organic evaporated cane sugar, chicory root, millet flour, molasses, rice bran, sea salt, xanthan gum and yeast packets.

So, it appears to be a gluten free flour mixture, although it does contain salt and molasses in addition to the flours. It has enough ingredients to make 6 loaves, I think, in the package.

I didn't use the yeast packet because I didn't realize they was in there until I'd already measured in my own. LOL.

LC46, I don't see any reason why your basic GF bread dough wouldn't make bagels, the directions for "egg free" bread are basically the same as the directions for bagels, except they get boiled for 25 seconds, then drained with a slotted spoon and baked on a greased baking sheet.

Be sure to let us know how they turn out, because when I run out of this stuff, I'll probably buy something else, Elery got this on-line, I think from Amazon.

Thank you David, I'll tell Ashley you said she's cute. (grin)

Ann T, Cooper is smart and friendly and handsome, but what in the world did you do about all that hair? It's everywhere and I brush him every day.

Annie
Terri_PacNW
14 years ago
I guess I'll have to pick up a package of it..Thanks Annie..

Oh make sure you are storing all not to be eaten in a day gluten free baked goods well wrapped in the freezer by day 3 or so they are so hard and yucky.

Bread and Bagels, thanks to Ann T

Comments (16)

bons

caliloo

Related Discussions

Carol Schmertzler Siegel

ann_t

doucanoe

mustangs81

althetrainer

trudy_gw

Terri_PacNW

annie1992
Original Author

annie1992
Original Author

loves2cook4six

Terri_PacNW

lakeguy35

annie1992
Original Author

Terri_PacNW

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Bread and Bagels, thanks to Ann T

Comments (16)

Related Discussions

annie1992Original Author

annie1992Original Author

annie1992Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

annie1992
Original Author

annie1992
Original Author

annie1992
Original Author