I don’t know why one of my most favorite breads isn’t baked more often here. Possibly because of the planning involved in making bagels. Now that strawberry bagels have been baked, this won’t be the last time they will be seen in my kitchen!
Because they are AMAZING!!
I have shared a couple bagel posts here already. I used the same dough I used in my whole wheat sea salt bagels last year. If you don’t want to use any whole wheat flour, just use all bread flour.
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
Read more at http://magnoliadays.com/2014/strawberry-almond-quick-bread/#9eZiKYvF2vfPSbBk.99
#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
- 1 ½ c warm water (a little warmer than your body temperature- 110 degrees)
- 4 ½ t active dry yeast (or 2 packets)
- 3 T sugar
- 2 t salt
- 2 c bread flour
- 1 ½ – 2 c whole wheat flour
- 1/2 cup strawberries-cleaned,hulled and sliced in small pieces
- Egg wash: 1 egg white and 1T water
- Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes.
- Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. (this time I used my mixer and the dough hook attachment until it was time to add the strawberries).
- Turn onto a lightly floured surface knead for about 5 minutes, adding extra whole wheat flour as needed. Gently knead in the strawberries.
- Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
- Divide dough in half.
- Cover 1/2 of the dough with a towel. With the other half, divide dough into small pieces with a bench scraper/knife.
- Shape each piece into a ball and allow to relax for a few minutes.
- Flatten each round with the palm of your hand.
- With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
- Repeat process with other part of dough.
- Preheat oven to 400.
- Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
- Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
- Bake for 30-35 mins or until browned.