Breads

2 Ingredient Bagels
Freestyle Smart Points: 3
2 Ingredient Bagels
Ingredients:
  • 1 Cup Self-Rising Flour
  • 1 Cup Non-Fat Plain Greek Yogurt
  • (Optional) 1 egg yolk for egg wash
  • (Optional) Tony likes these with fennel seeds

Directions:
  1. Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet. Lightly coat with cooking spray to prevent the bagels from sticking. 
  2. In a large bowl, use a sturdy spatula to combine the self-rising flour and yogurt until the mixture clumps to a shaggy dough. Dump the mixture onto a lightly floured work surface. Knead the dough together by hand for about 5 minutes, until the dough is smooth and elastic. Dust with additional flour as needed if the dough is too sticky (see Recipe Notes below for tips).
  3. Divide the dough into 8 equal parts. Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. Gently pull and stretch until the dough is a uniformly sized ring. Repeat with remaining rounds. Flour your hands as needed. 
  4. Arrange the shaped bagels on the prepared baking sheet. Mix together the egg wash by whisking the egg, salt, and water in a small bowl until smooth. Brush the egg wash mixture over the bagels. Sprinkle desired toppings over bagels.
  5. Bake for 20 to 22 minutes, rotating the baking sheet midway through baking. Remove from the oven. Increase oven temperature to 450 degrees F. Return the baking sheet to the oven and bake for another 3 to 4 minutes until the tops of the bagels have browned. 


Banana Chocolate Chip (or just plain banana) muffns

Ingredients:
  • 1 1/2 Cups All Purpose Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 Cup sugar
  • 2-3 ripe (spotty) bananas
  • 1/3 Cup melted butter
  • 1 large egg
  • 1 tsp vanilla
  • (Optional) 1 Cup Chocolate Chips

Directions
:
  1. Preheat the oven to 375 degrees and put cupcake liners in cupcake tin 
  2. Combine dry ingredients and set aside
  3. Mash banana and add butter, egg and vanilla and mix
  4. Add dry to the wet and combine; add chocolate chips
  5. Bake at 375 degrees F for 17-20 minutes; they should be lightly browned


Jalapeño-Bacon Skillet Cornbread

Ingredients:
1 Cup Yellow Cornmeal
1/2 cup all-purpose flour
1/2 cup cake flour
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 slices bacon, finely chopped
1/2 sweet onion, diced
2 cloves garlic, minced
2 large eggs
1 1/2 cups buttermilk
6 Tbs unsalted butter, melted and slightly cooled
1/4 cup honey
2-3 Jalapeño peppers, seeded and diced

Directions:
1. Preheat oven to 400F. whisk the cornmeal, all-purpose flour, cake flour,
baking powder, baking soda and salt in a large bowl and set aside
2. Put the bacon in a 12 inch cast iron skillet on medium heat and cook, stirring
occasionally, until the bacon is browned and crisp, 7 to 8 minutes.  Transfer to
a paper towel-lined plate, leaving the fat in the skillet.
3.  Add the diced onion to the hot skillet and cook, stirring until translucent, about
4 minutes.  Add the garlic and cook 1 more minute.  Transfer mixture to a separate
plate and set aside.  Keep the skillet over low heat.
4. Whisk eggs, buttermilk, melted butter, honey and jalapeños in another large bowl;
add onion and garlic mix and whisk to combine; Add the wet ingredients to the flour
mixture and mix with a wooden spoon until combined. Do not over mix.
5. Brush bottom and side of skillet with the fat left in it.  (add more butter, if needed)
Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer
the skillet to the oven and bake until the top is deep golden brown and a toothpick
inserted into the center comes out clean, 20-25 minutes.  Let cool 15 minutes to serve.

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