The New Zealand Bread Book

Discover the joys of bread-making, by hand or in a bread machine. Make great-tasting white & brown breads, no-knead breads, gluten-free breads, croissants, sourdough breads and much more! Step by step instructions and colour photos. Sample Recipe: Bagels Bagels (pictured) Let the plane to New York leave without you! Make your own wonderfully chewy bagels for about a tenth of the price of bought ones in a surprisingly short time. Spoil yourself with traditional toppings of cream cheese and smoked salmon. Bliss! Makes 8 plump bagels: 3 tsp Surebake yeast 1¼ cups warm water 2 Tbsp honey 1½ tsp salt 1 cup (140g) wholemeal flour 2 Tbsp gluten flour 2 cups (280g) high-grade flour Bread Machine Instructions Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer. Set to the DOUGH cycle and START. Stop the machine and remove the dough 40 minutes after mixing starts, even though the cycle is not complete. Shape and bake by hand following the instructions below. Hand-made Bread Instructions Measure the first five ingredients into a large bowl and mix thoroughly. Cover and leave for 15 minutes or longer in a warm place. Stir in the gluten and high-grade flour, adding extra flour or water if necessary, until you have a dough just firm enough to knead. Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes until you have a soft, smooth, satiny dough that springs back when gently pressed. Turn the dough in 2-3 teaspoons of oil in the cleaned dry bowl. Cover with cling film and leave in a warm draught-free place for 30 minutes. Shaping and Baking Lightly knead the dough for 1 minute, then cut into eight equal pieces. Roll each into a 26cm long “snake”. Working with one length at a time, dampen each end with water and press together firmly to form a ring. Place the rings on a sheet of oiled baking paper and leave for 10-15 minutes. Meanwhile, bring a large pan containing 5-10cm water to the boil. Carefully lower three bagels at a time into the boiling water (slide them into the water from the paper to avoid burning your hands), lift away the paper, and cook for 30-45 seconds per side. Drain on paper towels, then put the bagels on a large baking sheet lined with baking paper or a Teflon liner, leaving space between them for rising. Brush as far down the sides as you can with egg glaze (page 87) and sprinkle with poppy or toasted sesame seeds. Bake at 220°C for 10-12 minutes until browned top and bottom. Cool on a rack and serve warm or toasted within 24 hours of making or freeze in an airtight container as soon as they are cold.