I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both sugar and salt. I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!
I have made these rolls, so many times now. They are great. I have frozen the dough, pre shaped as recommended by an earlier review, its a great idea, but I do find the dough does not rise as much as when you make them straight from scratch. I have now stared to brush the top of the rolls with milk, instead of egg. It seems to have a more crunchy finish and I would prefer the finished colour. I know I will be using this recipe for a long time!
I am sorry but I must be the only person who does not like this rice pudding. I have been brought up on traditional English creamy rice pudding, cooked the old fashioned way in the oven. I have used the same recipe for years, and everyone I have cooked it for has always adored it, but thought I would try something different. The recipe is very quick and easy to follow, but the taste for me was not good. I have given this 2 stars as maybe I have been far too spoilt in the past to enjoy this!!
Oh my goodness this bread is adorable, served with olive oil, herb’s, parmesan and garlic! I did make a few small changes to the recipe, I put dried rosemary in a Ziploc bag and crushed with the back of a spoon, so that I did not have long hard grains through the bread, but I still wanted the taste! Increased Italian seasoning to ½ teaspoon. After removing the dough from the bread machine, I kneaded dough and let sit in a covered bowl for 30 minutes. Shaped, placed on a baking sheet and cooked for 30 minutes, removed from the oven and glazed with olive oil and topped with crushed sea salt and Italian seasoning and baked for a further 1o minutes. Delicious!
Wow I was just so impressed with this very easy to follow recipe. I decided to make the dough in my bread maker. I dissolved the yeast in the warm water first, added this to the bread maker, and followed by the milk and egg. I then proceeded to add the dry ingredients and four large teaspoons of garlic. I then followed the recipe as stated, cooked on the electric riddle, but brushed lightly with olive oil instead of butter. They came out so well, tasted delicious too. My family was delighted!!
This bread made such a good impression on my family. Like most other reviews I found the dough to be incredibly sticky once it came out of the bread maker. I kneaded it with a little more flour to make it a bit easier to handle. I used my own Italian herbs, minced garlic and Parmesan cheese for the topping, I added this to the melted butter, which meant I only had to dip the dough once. Next time I think I am going to try using olive oil rather than butter, which I think is more traditional with the toppings I used. The bread was very easy to make, looked great and tasted amazing!
Wonderful large soft bread rolls. This was the first time I have ever baked bread using A.P Flour, so I was a little concerned as I have always been told only to use bread flour, but I should not have worried these were delicious. I will be using this recipe again and again. I did make a few little changes! Added the milk and yeast to the breadmaker first and let sit for 10 minutes before adding the butter and then the dry ingredients. I let my bread maker do all the mixing and kneeding. Put the 9 rolls in a buttered and floured square pan, covered with a damp cloth and let sit for 15 minutes before baking in the oven. Only thing I will do different next time, is use a round pan simply for the round roll shape.
These muffins are just so delicious, but I have made a few changes. For one batch I used ½ measure of white sugar and ½ measure of light brown sugar in the mixture. The 2nd batch I made I added, 4oz of chocolate chips and 2 tablespoons of cocoa powder. Both batches were absolutely gorgeous and I will certainly be making them again. I think it was the crumb topping that just finished them off, and made them taste superb.
Followed the recipe exactly but I had problems with the rise. It took close to 2 hours, ended up using the hot water method (hot water in a bowl in the oven when turned off with the bread above it), did this for an extra hour and it rised but still not as much as I had expected.
This soup really is delicious and so easy to make. It was an instant hit with all the family. Apart from doubling the ingredients I followed the recipe exactly, just adding a few left over mushrooms that I had. I will certainly be making this soup again, perfect think chunky soup to ward off the cold weather!!!
This was the perfect recipe to use up some left over potatoes and onions. So easy to make and tasted great.
I am not going to say this is the most amazing meal and you must try, from the list of ingredients and the simplicity of this recipe you know that will not be true, but it’s a good base if like me you have ingredients that need using up and rather short of time. I followed the recipe exactly only adding mushrooms and onions to the skillet when cooking the sausage, glad I did for the extra flavor and texture. My Gnocchi was cooked to perfection and the meal was ok, nothing spectacular. Not sure its something I would make again in a hurry, if I did I think I would use mature cheddar cheese instead of Mozzarella for extra taste.
