2 : c Starter
1 : Egg;beaten
1/2 : c Bacon;fried and crumbled
2 : tb Oil;bacon fat
2 : tb Sugar
Flour;as : Flour;as needed
1/2 : ts Baking soda
1 : lb Bacon; thick-sliced and lean
1 : Onion
1 : lb Baking potatoes
1/2 : lb Cheddar cheese
8 : Eggs
4 : c Diced potatoes
1 : Jar; (2-oz) bacon pieces
1 : Chopped onion
4 : tb Butter/margarine
1 : c Chopped celery
1 : c Chicken broth
1 : Sliced carrot
2 : c Milk
4 : md Potatoes
1 : tb Mayonnaise
1/4 : ts French mustard
2 : Rashers bacon
1 : tb Soured cream
Salt : Salt & pepper
1 : Egg yolk
3 : oz Butter
3 : lb New potatoes
1/2 : c Mayonnaise
1/4 : c Ranch dressing
1/4 : ts Salt
1/4 : ts Pepper
1/8 : ts Garlic powder
8 : sl Bacon, crisp, crumbled
1/2 : c Celery, sliced
1/2 : c Red bell pepper, sliced
1/2 : c Green onions, sliced
4 : c Cooked long grain rice*
2 : c Chopped celery
1/4 : c Chopped fresh parsley; -OR-
1/8 : c -Dried parsley
1/3 : c Butter; melted
1/4 : c White wine or chicken broth
1 : md Onion; chopped
1 : lb Bacon; crisply cooked
- : - cut into 1" pieces
1/4 : ts Salt
1/4 : ts Pepper
1 : lb Bacon (20 strips)
20 : sl White bread
20 : sl American cheese
1 : lb Bacon
1 : cn Cream of mushroom soup
1 : Loaf white bread
Toothpicks : Toothpicks
29: Sprinkle with poppy seeds or sesame seeds if desired, or leave plain
0: 1
1: Add water to bread pan
2: 2
3: Add bread flour, 2 tablespoons sugar and salt to pan
4: Tap pan to settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners
5: Place pieces of butter around outer edges of pan on top of dry ingredients
6: 3
7: Make a slight well in center of dry ingredients and add the yeast
8: 4
9: Place bread pan into oven chamber, twist to lock pan in place and close cover
10: Program Break Select for DOUGH, Press START-STOP button to turn bread maker on
11: Press LOCK button to lock program into control
12: When dough is done, audible alert will sound and bread maker will turn off automatically
13: Remove pan from bread maker, then remove dough and place into a lightly greased bowl, cover and refrigerate for 20 minutes
14: 5
15: Remove dough from refrigerator and place on lightly floured surface
16: Roll out into a rectangle, about 1/2 inch thick
17: For bagels, divide dough into 8 equal pieces: for bagelettes, divide dough into 16 equal pieces
18: 6
19: Form each piece of dough into a ball
20: punch hole in center with finger, then stretch dough until center hole is 1 or 2 inches in diameter, depending on size bagel being made
21: Place formed bagels on greased cookie sheet about 2 inchs apart
22: Brush lightly with cold water, cover and let rise in warm draft-free place for 30 - 40 minutes or until almost double in size
23: 7
24: Bring 3 quarts water to boil in 5 quart dutch oven
25: Add sugar and stir to dissolve
26: Reduce heat to simmer and carefully add 2 - 3 bagels or 4 - 5 bagelettes to hot water
27: Simmer for 3-4 minutes on each side
28: Remove with slotted spoon, drain, then place on greased baking sheet, about 1 inch apart
30: Bake in preheated 450 degree oven for 12-15 minutes
31: Remove, turn bagels over and bake on second side for 12-15 minutes or until golden brown
32: Cool slightly before serving
33: NOTES : I brown onions and garlic, drain good and put on bagels before cooking, great
34: Recipe by: Westbent Auto Dough Break and Dough Maker Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno
35: com (Katherine L Smith) on Sep 11, 1997