Give your bread a name and tell us about your recipe.
Sweet French Toast Bagels and Savory Asiago Cheese Bagels. I had to upload a picture that showed that I made 1 dozen sweet (French Toast Bagels) with a recipe on the SAF Yeast website, and 1 dozen savory (asiago cheese) bagels. This was my first time ever making bagels. It wasn’t terribly difficult – and the reason is because I have an awesome bread machine. I don’t use the bread machine to bake bread; rather I use the bread machine to knead the dough and proof it. So with the sweet breads, it always rises so nicely in the Zojirushi bread machine, and then I take it out and shape it into a braid or a pan, or into rolls. The savory dough took a lot longer. It was far less stickier and it took longer to rise, so I did that one overnight in the Zo, and boiled and baked them up before work one morning. Now that I know how to make my own bagels and know that it’s not too difficult – and the taste is far superior now to what you get in the grocery…I am a fan! I am very proud of the outcome.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
When it’s exact science and chemistry – like bread making – I always adhere to the recipe.
Tell us about how you added a Wisconsin twist to your bread creation.
Wisconsin cheese of course…however I do grow my own eggs, and I used them in the french toast bagels.
How did you do?