Cranberry Whole Wheat Bagels Food

CRANBERRY ORANGE BAGELS

Steps:

• In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange zest, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly., Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels., Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 18-22 minutes or until golden brown. Remove to wire racks to cool.

WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

ORANGE CRANBERRY BAGELS BREAD MACHINE

Steps:

• Place orange juice, salt, sugar, flour, cardamon, and yeast in the bread machine in the order recommended by the manufacturer. Select dough setting or dough/raisin setting.
• Add the dried cranberries after the first mixing or at the "beep" of the dough/raisin setting.
• When cycle is complete, let dough rest on a lightly floured surface.
• Cut dough into 8 equal pieces for large bagels or 16 for mini bagels.
• Roll each piece into a small ball. Flatten balls.
• Poke a hole in the middle of each with your thumb. Enlarge the hole and even out the dough around the hole.
• Cover bagels with a clean cloth and let rest for 10 minutes.
• While dough is resting, Bring 3 quarts of water to boil in a large pot. Stir in 3 Tablespoons of sugar.
• Sprinkle an ungreased baking sheet with cornmeal.
• Carefully transfer bagels to boiling water a few at a time. Boil for one minute, turning half way through. Drain on a clean towel covered cooling rack.
• Arrange boiled bagels on prepared baking sheet.
• Bake in preheated 375 degree oven for 20-25 minutes until browned.