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FOOD & NUTRIENT GUIDE: BREAD
BAGELS - CINNAMON RAISIN
Bagels come in dozens of varieties and are a popular breakfast-on-the-run. These doughnut-shaped yeast rolls have a dense, chewy texture and shiny crust. Bagels are boiled in water before they are baked, which reduces the starch content and creates a chewy crust. The traditional water bagel is made without eggs and, because it does not contain fat, is chewier than an egg bagel.
Bagels come in dozens of varieties, from sweet to savory, and may contain dried fruit, nuts, seeds (usually poppy or sesame), herbs, spices, or sweeteners. They are available in whole-wheat, white, and multi-grain varieties.
Buy bagels in the bakery, bread, or refrigerated- or frozen-food sections of most health food and grocery stores. Choose the whole-grain variety whenever possible. Store in a plastic bag at room temperature, and use within a couple of days. Bagels are available year-round.
Preparation, uses, and tips include toasting bagels, spread with low-fat cream cheese, and top with thinly sliced red onion and cucumber.
NUTRITION GUIDE: BAGELS, CINNAMON RAISIN
Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com.
NUTRIENT UNITS 1 Bagel (4 inch diameter)
PROXIMATES Water g 28.480 Energy kcal 243.860 Energy kj 1019.940 Protein g 8.722 Total Lipid (Fat) g 1.513 Carbohydrate, By Difference g 49.128 Fiber, Total Dietary g 2.047 Ash g 1.157 MINERALS Calcium, Ca mg 16.910 Iron, Fe mg 3.382 Magnesium, Mg mg 24.920 Phosphorus, P mg 89.000 Potassium, K mg 131.720 Sodium, Na mg 286.580 Zinc, Zn mg 1.006 Copper, Cu mg 0.145 Manganese, Mn mg 0.780 Selenium, Se mcg 27.590 VITAMINS Vitamin C, ascorbic acid mg 0.623 Thiamin - B-1 mg 0.342 Riboflavin - B-2 mg 0.247 Niacin - B-3 mg 2.741 Pantothenic Acid - B-5 mg 0.453 Vitamin B-6 mg 0.055 Folate - B-9 mcg 80.100 Vitamin B-12 mcg 0.000 Vitamin A, IU IU 64.970 Vitamin A, RE mcg_RE 0.000 Vitamin E mg_ATE 0.136 LIPIDS Fatty Acids, Saturated g 0.244 4:0 Butyric g 0.000 6:0 Caproic g 0.000 8:0 Caprylic g 0.000 10:0 Capric g 0.000 12:0 Lauric g 0.001 14:0 Myristic g 0.003 16:0 Palmitic g 0.223 18:0 Stearic g 0.018 Fatty Acids, Monounsaturated g 0.156 16:1 Palmitol g 0.012 18:1 Oleic g 0.143 20:1 Eicosen g 0.000 22:1 Erucic g 0.000 Fatty Acids, Polyunsaturated g 0.597 18:2 Linoleic g 0.562 18:3 Linolenic g 0.035 18:4 Stearidon g 0.000 20:4 Arachidon g 0.000 20:5 EPA g 0.000 22:5 DPA g 0.000 22:6 DHA g 0.000 Cholesterol mg 0.000 AMINO ACIDS Tryptophan g 0.101 Threonine g 0.254 Isoleucine g 0.327 Leucine g 0.597 Lysine g 0.212 Methionine g 0.159 Cystine g 0.187 Phenylalanine g 0.422 Tyrosine g 0.242 Valine g 0.377 Arginine g 0.336 Histidine g 0.193 Alanine g 0.296 Aspartic Acid g 0.426 Glutamic Acid g 2.884 Glycine g 0.305 Proline g 0.961 Serine g 0.428
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
CINNAMON RAISIN BAGEL INFORMATION & RECIPES
3/4 cup Raisins
1/2 cup Water
3 tablespoons Sugar
1 package Dry Yeast
1-1/2 cups Warm water (105 to 115°F)
4-1/2 to 5-1/2 cups All Purpose Flour, divided
1 teaspoon Ground Cinnamon
1 teaspoon Salt
Vegetable Cooking Spray
1 Egg White, lightly beaten
1 teaspoon Skim Milk
Combine raisins and water in a saucepan; bring to a boil. Reduce heat; cover and simmer 1 minute. Remove from heat, and let stand covered 30 minutes. Drain and set raisins aside. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in 4 cups flour, cinnamon and salt to form a soft dough.
Turn dough out onto a lightly floured surface. Gradually knead in raisins until dough is smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 20 minutes or until almost doubled in bulk.
Punch dough down; cover and let rest 5 minutes. Divide dough into 19 equal portions; shape each into a ball. Pat each ball into a 3 inch disk; poke a hole through the center. Gently lift each disk, and twirl on index finger until hole is 1-1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 20 minutes or until puffy. (Dough will not double in bulk.)
Bring water to a boil in a large Dutch oven; reduce heat and simmer. Add 1 bagel to water. Immediately turn bagel over, and remove from water with a large slotted spatula. Place bagel on a sheet of wax paper coated with cooking spray to drain. Repeat with remaining bagels.
Place bagels on baking sheets coated with cooking spray. Combine egg white and milk; brush over bagels. Bake at 375°F. These are excellent and easy!
CINNAMON RAISIN BAGELS #2
2 packages Dry Yeast
1-1/2 cups Water, very warm (not hot)
2 tablespoons Sugar or Honey
1 teaspoon Salt
4 cups Flour, approximately
2 tablespoons Cinnamon
1-1/2 cups Raisins
1 gallon Water
1 tablespoon Honey
Dissolve yeast in water, add sweetener and salt. Beat in 2 cups of flour and cinnamon. Knead in about 2 cups of the flour, until dough in smooth and moderately stiff. Knead in raisins. Divide dough into 12 parts. Roll each part into a ball and poke a finger through the center. Allow to rise 35 minutes.
Heat water and 1 tablespoon honey to simmer. Boil bagels (2 to 3 at a time) for 7 minutes, turning once. Drain on absorbent towels.
Bake on greased cookie sheet at 350°F for 30 minutes.
NO-BOIL CINNAMON RAISIN BAGELS
2 envelopes Active Dry Yeast
2 cups Warm Water (105-115°F)
1/4 cup Carnation Malted Milk Powder
1 heaping tablespoon Granulated Sugar
4-2/3 cups All-Purpose Flour
1 heaping tablespoon Cinnamon
1 teaspoon Salt
1-1/2 cups Raisins
2 teaspoons Malted Milk Powder
1/4 cup Water
Mix yeast, water, malted milk powder and sugar in large bowl; let stand until foamy 10-15 minutes. Mix 3 cups flour, cinnamon and salt in medium-sized bowl. Add to yeast mixture; stir with wooden spoon until blended. Stir in raisins and remaining 1-2/3 cup flour, about 1/2 cup at a time, until stiff dough forms.
Turn onto floured surface; knead about 5 minutes until smooth and elastic, adding more flour if dough is very sticky. Turn dough into oiled bowl, turn dough to oil top. Cover and let rise in warm, draft-free place until doubled.
Lightly grease 2 large baking sheets. Punch dough down and turn onto work surface. Cut dough in half; cut each half in thirds, then in thirds again, to make 18 pieces. Roll each piece into a ball; using thumb and forefinger push a hole through. Arrange 9 on each baking sheet. Lightly cover; let rise at room temperature 40 minutes.
Fill a 9 x 13-inch pan with water and place on floor of gas oven or lowest rack in electric oven. Heat oven to 400°F.
Prepare glaze: Mix malted milk powder with 1/4 cup water; brush onto bagels. Bake one sheet at a time for 20 minutes or until lightly browned; additional rising time will not hurt the second batch. Only 157 calories. 0 mg. cholesterol.
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