Lately we've been having toast once in awhile with Philadelphia Strawberry cream cheese (the light version). It's a nice alternative to an overly sweet and fat ladened dessert. Instead of the store bought breads, I thought I'd try and make my own type of bread - much healthier, without the unknown ingredients. I saw this bagel recipe/article on Chow's website weeks ago. Before I could start, I was in search of malt syrup - found it at whole foods. A little expensive but I didn't want to wait any longer. Don't have the time. There's something satisfying about creating your own baked good - especially bread.
The process was actually pretty simple. I would definitely do this again. Plus, bagels freeze very well. I did modify the recipe with some whole wheat flour and with less salt as some of the comments suggest. A pastry whole wheat flour must be used - the plain old whole wheat flour would just make it too heavy and dry. Pastry whole wheat flour is great for a lot of other baked goods. I like the one that Whole Foods sells under their brand - again, a bit pricey so I'll have to research some more on where I can get some cheaper pastry wwf.
No comments:
Post a Comment