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Bagels & broth mix

Hi, all,  

Especially for Jan (nice to see you posting!) here are two of the recipes from
Veggies Unite! that seem to fit the bill.  There was a third one called Vegan
Bagels which called for baking at 550 for 15 minutes.  No surprise that
someone commented that their first batch burned, lol.

 From Kim Scott 
Chewy Breadmachine Bagels

1 1/2 teaspoons of yeast 
2 cups of all-purpose flour 
1 tablespoon of sugar 
1 teaspoon of salt 
3/4 cup of very warm water 

Place ingredients in your bread machine. Select dough or manual cycle. When
cycle is finished, remove the dough from the machine and roll into 6 snakes
about a 10 inches long. Press the ends tightly together to form a doughnut
shape. Bring a large pot of water to a boil. Place bagels in the boiling water
for 2 minutes. (The longer they boil the chewier they are.) Remove from the
water and place on a lightly greased cookie sheet. Bake at 350 degrees for 20
minutes until golden in color. 

Try: half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon,
1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels

Serves: 6 Bagels 

 From Julie 
Fantastic Fat-free Bagels

2 packages of yeast 
4 1/4 cups of unbleached flour 
1 1/2 cups warm water (115 to 120 degrees F) 
3 T of sugar 
1 T of salt 
1/2 T of cinnamon (optional) 
1 T sugar (optional) 
1/2 cup of raisins (optional) 
brown sugar, non-dairy milk, molasses (for a glaze) 

Combine the yeast and 1 cup of the flour. In a seperate bowl, combine water, 3
T of sugar and salt. Add to flour mixture. Stir in raisins, 1 T of sugar, and
cinnamon, if using. Beat with electric mixer or stir vigourously until no
lumps remain and the mixture is sort of splashy. Add the raisins and remaining
flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8
minutes. Cover and let rise for ten to fifteen minutes. 

Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions,
rolling each into a ball and pulling a hole through in the middle with your
fingers. [OR roll into a snake and press the ends together, which is the
traditional way.]  Place the bagels on the cookie sheet, cover and let rise in
a warm place for at least 20 minutes and no more than 2 hours (or you'll have
dough coming out of your ears). 

Meanwhile, put one gallon of water and one tablespoon of sugar in a large pot
to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes
(depending on the toughness of the skin you prefer - the longer they boil, the
tougher they get), turning once. Preheat oven to 375 degrees F. Mix the brown
sugar, molasses, and non-dairy milk. Drizzle onto the bagels for a sweeter
taste. Bake the bagels for 31 minutes, or until golden brown. 

Serves: 12 - 24 

Nutrition Information: With raisins and brown sugar - 12 bagels: 201 calories,
0 g fat Without raisins and brown sugar - 12 bagels: 163 calories, 0 g fat 

Also, I know there is a 'chicken broth' mix recipe at the fatfree.com website.
Too bad the recipes aren't being archived anymore so people who have to miss
the digest periodically can catch up.  :(