Cinnamon Raisin Bagels & Garlic Knots With Parsley And Olive Oil
As has been the practise with me for a while now, I don’t seem to have enough time to do all the things I’ve signed up for (blog-wise) including the bread baking from Artisan Bread In 5 Minutes! Its not that I have signed up for a lot of things, but that I end up pushing whatever little I have taken on to the last minute, and then find it tough to meet the deadline I have set for myself!
Guess I need to become a little more organized with my time and what I want to do with it, but there’s so much I want to do.
I haven’t been baking much this past month though you wouldn’t believe it looking at all my posts for the month! A lot of those were from the previous two months. As I was saying, I didn’t get around to making the scheduled ABin5/ HBin5 breads which were Whole Wheat Sandwich Loaf, Turkish-Style Pita Bread with Black Sesame Seeds or the Whole Grain Garlic Knots.
And for the 1st of June, the ABin5/ Hbin5 schedule was set for Cherry Black Pepper Focaccia, Cinnamon Raison Whole Wheat Bagels and the Moon and Stars Bread!
Given that I waited till the end of May to take a look at the schedule, that’s a tall bread baking order! So I decided to pick one bread from the first lot and one from the second to make. As it turned out, both the breads I decided to bake required the same master dough recipe.
The Garlic Knots and the Cinnamon Raisin Bagels were my breads of choice.
I changed the proportions given in the master recipe a bit. Since I halved the master recipe, I used 1 3/4 cups whole wheat flour and 2 cups all purpose flour and left out the gluten since I don’t get that here.
Otherwise I kept with the recipes, except that I left out the cheese in the garlic knots.
Now I don’t usually post my kitchen failures, because the idea is to share good food with you all and the recipes which have worked for me. The exceptions to this have been the occasional Daring Baker challenges.
While I wouldn’t exactly term this set of HBin5 breads as failures, I most definitely will not count them among my successes.
The Garlic Knots:
One of the things about the texture of some the breads in this book (not the enriched dough types) is that they tend to be very chewy in texture. Personally, we prefer our bread rolls, by and large to be softer and less chewy. Adding whole wheat flour (especially without the gluten) tend to make them even more chewier.
So these garlic knots are quite chewy which is not a bad thing provided they’re eaten straight out of the oven. But as far as we go, these are not the best bread knots we’ve eaten especially if you have eaten these Italian Bread Knots
So I guess I’ll not be making these again. If you would like to try your hand at them, there's a recipe for them here
Remember, this is just my opinion and that I did tweak the original recipe a bit and that I did not use gluten here. All of these could have (and probably did) contribute to the texture of my garlic knots. So do give them a try before deciding one way or the other.
A quarter of the given master recipe will give you 5 garlic knots.
The Cinnamon Raisin Bagels:
I have made bagels once before, a very long time ago probably around 3 BB (before blog!). I had never seen a bagel before and the idea of a bread which needs to be boiled in water before being baked was interesting. That exercise was a bit time consuming but we liked the bagels.
It was with that thought in mind that I decided to make these cinnamon raisin bagels. Except that this time, I found shaping the dough a little more challenging as the dough was stickier.
I have to say I was quite disappointed with my efforts. These bagels tended to spread out and flatten themselves a bit and by the time I had boiled them and baked them, they were a little to flat to be called bagels!
I took a picture of the only one of that lot which was a little taller than the rest, and as you can see, that wasn’t much!
I have had only a couple of disappointments in the breads I have baked so far from ABin5/ HBin5, and I am going to have to add these two breads to that list. Hopefully, my next attempt will be more of a success.
I know these breads, especially the bagels didn't work for me, but they have done extremely well for most of the ABin5/ HBin5 gang
Before I end this post, there are a couple of things I would like to mention.
All the links on the horizontal menu/ link list under my header no longer link to On My Menu, but to pages on this blog. I know some of you are following that blog and wanted to let you know I’m deleting that blog in a couple of days.
I am in the process of cleaning up my blog and have also removed the recipe index which was on the left side. For a complete listing of the recipes on my blog, please click on the recipes link on the horizontal menu/ link list right under my header.
I would also very much appreciate your opinion on something that has been on my mind. Would you prefer a “Print” option for recipes on my blog?
For me, print options don’t make much of a difference, as I don’t print out recipes from the net. I tend to scribble down recipes/ notes on pieces of waste paper printed on one side.
Many food blogs do offer a “print recipe” option and it seems to me that a lot of people do use it to print out recipes.
I would really like to know what your preference would be. Thank you.