I seem to have finally stumbled upon a great bread machine (Panasonic) mix.
400g white bread flour
100g spelt flour
1 free range bantam egg ** magic here **
1 tblsp sugar
1 tblsp veg oil
1/2 tsp salt
7g yeast
330ml warm water
1hr 55min rapid bake
Large rise, soft texture, great crust
Substituted 100g of the wholemeal with dark rye flour.
Divided into 10×150g rather than the 8×185g I've been doing recently.
Baked some sweet yeast bread. Of course it’s vegan and I’m eager to try it. But it has to cool down first.
#Weekend plans: #Wikipedia dinner , housing area cleaning day, bake #bread, cook mulligatawny soup for the neighbours, #boardgames night, put motor back on boat and boat into Baltic, open up mom's summer house for the season. What are yours?
I like the idea of making bagels at home but I've considered it too much bother. This guy persuaded me it could be pretty easy:
https://www.chainbaker.com/protein-bagels/
They came out pretty well! I've made a few batches now.
I find I can skip the egg wash; right after bagels come out of the boiling water bath, their gelatinized surface lets toppings stick readily.
I've found the dough on the dry side, I've always added a splash of water to get all the flour hydrated.
The recipe calls for honey in the boiling water, which is common in soft-crust "Montreal style" bagel recipes. I sometimes use a tablespoon of baking soda instead, which makes for a browner, crustier crust.
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Tom is now listening to Make It with You
https://open.spotify.com/track/7wWw7hBmErNg9u5w6Xx0vy