Sun Dried Tomato Basil Bagels Food

SUN-DRIED TOMATO BASIL BAGELS

Steps:

• Measure ingredients into bread machine in the order recommended by the manufacturer. Select Dough Cycle.
• When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
• Shape the dough into a round cylinder about a foot long.
• Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
• Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
• Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
• Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
• Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
• Before baking, you can brush the tops with egg white for crispier outer layer.

SUN-DRIED TOMATO BAGELS

Steps:

• BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
• When the dough sequence completes, stop the machine and remove the dough.
• BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
• Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
• Stir in as much flour as you can mix with a spoon.
• Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
• Cover with a clean towel and let rest 10 minutes.
• FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
• Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
• Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
• Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
• Preheat your oven to 400 F at this time.
• In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
• Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
• Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
• Bake at 400 F until lightly browned, about 20 minute.

SUN-DRIED TOMATO/BASIL SPREAD

Steps:

• Throw it all in a processor and mix until well blended. Will keep very well covered for a week or more. A bit easier if the cream cheese is room temperature. Enjoy!

SUN-DRIED TOMATO BASIL BAGELS RECIPE

Steps:

• 1. Measure ingredients into baking pan in the order recommended by the manufacturer. Place pan in oven chamber. Select Dough Cycle. 2. Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes. Shape the dough into a round cylinder 12 inches (30 cm) long. Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the centre of each piece and pull into a bagel shape, rounding all the surfaces. 3. Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. 4. Bring a large pot of water and 1 tbsp (15 mL) sugar to a gentle yet full boil. Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy. 5. Bake on the preheated baking stone or prepared baking sheet in preheated over for 15 minutes or until the bagels sound hollow when tapped on the bottom. Tip: Snip soft sun-dried tomatoes into large 1/2 (1 cm) pieces for extra bursts of tomato goodness. Variation: Use dried tarragon, thyme or oregano in place of basil.

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

BREAKFAST BAGEL WITH TOMATO, BASIL, AND RED ONION

Steps:

• cut the bagels in half lenght wise and toast to desired done-ness.
• spread cream cheese on each half, then layer tomatoes, red onion and basil on top of each half. Sprinkle with fresh ground pepper.

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
• In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
• Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, eggs, and hot pepper sauce.
• Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
• With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
• With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
• When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).