|600g||Laucke Crusty White Bread mix||3-3/4 cups|
|2g||Barley Malt (ex Brew Shop)||0.5 teaspoon|
- Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand. The dough will be quite firm and some bread machines may struggle to mix it.
- Place the dough in an oiled bowl, cover with cling film and allow to rest for 20 mins.
- Tip the dough out onto a lightly floured bench and divide the dough into desired sized pieces between 50g – 150g.
- Lightly round the pieces and roll into short sausage shape. Place on and cover with damp cloth for 10 minutes to let the gluten relax.
- Starting with the first shaped dough piece extend the sausage shape long enough to form a nice circle leaving a hole in the centre. Form a small point on each end touch on damp cloth, overlap slightly and mould together to form the bagel shape.
- Place the bagels on a pre-greased tray or a board sprinkled with semolina, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment. Don’t allow the dough to develop a “skin” on the surface. Covering them with plastic will help prevent this.
- The bagels should be ready after approximately 40 mins. To determine if it is ready, gently poke your finger into a bagel. The dough should spring back slowly and still leave a small indentation.
- If you wish to boil your bagels they can be carefully placed in boiling water with some maple syrup in it and boiled for 2 minutes and then drained and transferred to a baking tray for baking.
- Pre heat the oven to 225°C. Place the bagels into the oven then lightly spray (mist) them with water. Turn the oven temperature down to 200˚C and bake for 15-20mins.
- Another way of generating steam in the oven is to place a baking dish with a pizza stone in it in the bottom of the oven before pre-heating. After placing the bagels in the oven pour some near boiling water (a few cups) into the baking dish and close the oven door.
- It is safer to leave the baking dish and stone in the oven until cooled down.
- Tepid water will help your dough to rise.
- The amount of water suggested should produce a firm, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water.
Other Bread Mixes
This gluten free bread mix is an egg, dairy and soy free mix that kneads and tastes like a real wheat based dough. Baking this bread is simple and you have the flexibility to cook the traditional way in an oven or use a bread maker.
A gluten free bread mix that has many uses
You can easily make pizza bases, bagels, ciabatta, vienna, baguettes and challah bread. Each box makes two loaves which is excellent value for money! There is no limit when it comes to the Crusty Bread mix so get creative!
The crusty bread mix is best eaten fresh but can be frozen for your convenience.