I asked Mom what kind of food I should make her while she went to visit my grandfather. She said cinnamon raisin bread. Since I have made cinnamon raisin bread twice - and it's tricky - I decided to try a different form of cinnamon and raisins. I noticed that my favorite blog had a recipe for them, but in the spirit of branching out and trying new things today, I checked out another of my frequeently-visited blogs and found a different, quicker, easier recipe. I went for that. Once the dough was made and resting in the refrigerator, I started to doubt my decision. I have now made bagels 3 times, and they always require a lot of time to rise. In fact, every yeast bread I have ever made needs time to rise, because that is the whole point of yeast. And yet, this recipe calls for no rise time. It calls for the dough to be made, formed into rolls, rolled into ropes, pressed into bagel shapes, and off they go into the fridge overnight. Since the dough has to be warm to rise, the refrigerator time does not count as rising time. And I like the other way to form bagels: make a roll, then press your thumbs through the middle and slowly widen the hole. Making ropes and then cinching the end seems... not so bagel-like. So, I used the old way. Still no time to rise though. I guess we will see how it all goes tomorrow after I bake them, but I have my doubts. Unfortunately, this all went through my mind when it was too late. I wish I had looked into the recipe a bit closer before I started! Next time, I stick to Annie's Eats.
cinnamon raisin bagels
strawberry chocolate cupcakes