Bagels - easy and delicious! (TMX)

First off these are NOT gluten free (sorry coeliac & gluten intolerant readers).

however, they were soooooooooooooooo easy and very delicious! they take just over 1.5 hours to make, but there's only about 10 minutes of work in that ;) they were chewy on the outside, soft and fluffy on the inside.

Next time i would probably lower the sugar a little - I'll try 25g and then 20g. they weren't REALLY sweet but still a little sweet for my liking. I also felt that they needed a wash or glaze of some sort too - I'll try egg perhaps (only to keep them dairy free). Original recipe came from here :)

it would be easy to put cheese on before baking if you desired, and probably not hard to make variations such as cinnamon & raisin, or blueberry (with dried & soaked berries)


Bagels (makes 8)
290g warm water
480g bakers flour
5-10g yeast (i usually add it slowly so it wavers between the 2 to get approximately a sachet worth)
25g sugar
1 tspn salt

add all ingredients into the thermomix. mix on speed 5-6 for around 10-15 seconds until it just starts to come together into a ball.
then put on closed lid, knead setting for 2 minutes

place in an large oiled bowl, cover with cling wrap and leave to rise for an hour.

heat oven to 240'c (or 200' in my stupid oven lol)

divide in half (i found it easiest to use my hands and twist it into pieces), then half again and half again. roll each of the 8 pieces into a ball, then use your thumb/s to create a hole in the middle. i also did a bit of a twist in the doug, sort of pulling the inside towards the outside in a few places. place on a greased tray (i also lined with baking paper), cover with a damp tea towel and leave for 15 minutes.

in the meantime bring a large pot of water to the boil. add in bagels one at a time. cook 30 seconds per side - i generally added a second straight after turning the first and it was fine having 2 in at a time. drain (mine stuck to paper towel, so put them on a strainer over the original bowl used for the dough) then place back on the tray.

bake for 15 minutes.

let cool slightly and then go for it!!!!!!!!!!



originally posted by Karen at http://brazen20au.blogspot.com/

Pizza Crust (GF, TMX)

Last night I made my first gluten free pizza dough from scratch (up til now i had been using the Laucke Meals & Grains bread mix which I always keep in the pantry to make a quick loaf of bread or pizza base). This time i used one of Bette Hagman's recipes - Yeast-Rising Thick Pizza Crust from her Everyday Gluten-Free Cooking book. I changed it slightly and converted it for the thermomix of course ;) it gives a texture very much like the tupperware one i posted a while ago (a bit solid and doughy) but was nice enough. I will make up a batch of the dry ingredients and have them ready to go in the pantry...

i forgot the xanthan gum and had a totally runny dough and wasn't sure how i was supposed to 'spread' the dough out with my hands! then i remembered the gum and voila, it came together in a dough ball like magic!!!!

Hope you enjoy the photos, they were taken for me by Ryan (hence the lower perspective) as my hands were all covered in oil and dough lol



260g brown rice flour
200g tapioca flour
45g dry milk powder
3 1/2 tspns xanthan gum
2 tspns pizza seasoning (optional)
10g white chia seeds

2 tablespoons dry yeast granules (oops, i think i only added 2 tspns)
330g water
1 tab sugar (ooops i forgot this altogether!)
30g olive oil
4 egg whites, at room temperature (i accidentally had one yolk slip in lol)

place all dry ingredients except yeast into the thermomix bowl. mix on reverse speed 4 for 10-20 seconds or until all ingredients are well mixed. place in a bowl, or keep this dry portion in an air tight container for quicker making if you like! or move on...

put water in thermomix bowl and heat on 50' reverse speed soft until it reaches 50' (took 2.5 mins for mine). add yeast, sugar, oil and egg whites through the lid and turn speed up to 4 for 5 seconds.

remove lid and add dry ingredients. mix on Reverse speed 4 for 20 seconds. scrape down sides and mix on reverse speed 4 for a further 10 seconds.

Place half dough on each of 2 baking trays lined with baking paper or a baking sheet. oil your hands well and start to flatten dough out to desired shape and thickness. I had to add a second lot of oil to my hands and found it worked best to smooth with the palm in a slight rocking motion.

let rise for 10 minutes then bake in a 200'c oven for 5-7 minutes. remove and top with desired toppings. bake for a further 20 or so minutes.

this made 2 large pizzas.



as you can see the kids have garlic and parmesan and won't eat anything else on their pizza, while we had a supreme type. you can also see that i need to try this one again to see if actually adding all the ingredients in the right amounts makes a difference lol

Crumpets

oooh i've been wanting to try these! we hardly eat crumpets because you can't buy them without the dreaded 282 preservative.

1 lb flour
1 egg
1/2 pint milk
1/2 oz compressed yeast *
1/2 tspn salt

crumble yeast into a bowl
add slightly warmed milk and egg
gradually beat in flour and salt until smooth
add extra milk
stand in a warm place and allow to rise for 1 1/2 hours
heat frypan to 380'F (?) and grease lightly
pour into crumpet rings in heated frypan
cook until brown underneat and firm on top