Moist Passover bagels that are soft and fluffy. They make matzoh take on a new light. You can still have a sandwich on Passover.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Remove from heat. Add 2 cups matzoh meal; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough.
Form 2 tablespoons of dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with the remaining dough. Poke a hole into the middle of each ball.
Bake in the preheated oven until lightly brown, 50 minutes to 1 hour.
Per Serving: 220 calories; protein 5.1g; carbohydrates 18.5g; fat 14.7g; cholesterol 93mg; sodium 231.2mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.