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p 10 the tribune tuesday november 11 1997 stux drink savour aroma of freshlybaked bread caroline dewar correspondent there is something special about a freshlybaked loaf of bread no matter how you slice it homemade bread is irre sistible whether youre making a yeast bread a quick bread or simply pushing the buttons on a bread machine the rewards are always the same delicious freshlymade bread is a perfect accom paniment to any meal whether its break fast lunch or dinner a slice of homemade bread is sure to please everyone at your kitchen table for some people homemade bread is a labour of love it begins early in the day and continues until the final baking stage with the introduction of bread machines homemade bread is a possibil ity at anytime of the day i can set my machine at night and wake up to the smell of freshlybaked bread just in time for breakfast if time is limited- quick breads are a great alternative you can prepare a deli cious quick bread late in the afternoon and serve it warm with your meal try one of the following bread recipes who could resist the fragrant aroma of freshlybaked honey wheat bread the fun of making bagels or the ease of a quick corn bread whats for dinner when your family comes home and sniffs the delicious smell of fresh lybaked breads that daily question whats for dinner will have a tasty answer you can even make a variety of bagels at home just ask cody wells becky landry and their friend kody brake if theyd like to munch on one of these bagels p by sjoerd witteveen honey wheat bread bread machines will be working doubletime with this recipe 12 tsp 7 ml active dry yeast 1 tsp 5 ml sugar 3 14 cups 800 ml whole wheat or multigrain bread flour 1 tsp 5 ml salt legg 1 12 tbsp 20 ml oil butter or margarine 14 cup 50 ml ontario honey 2 tbsp 30 ml dried powdered milk 1 cup 250 ml warm water put all ingredients into bread machine in order as directed by your bread machine manu facturer makes a 1 12 pound loaf corn bread try this delicious quick bread with your next pot of chili its a real winner 13 cup 325 ml allpurpose flour 23 cup 150 ml cornmeal 23 cup 250 ml sugar 12 cup 125 ml cornflour 5 tsp 25 ml baking powder 12 tsp 2 ml salt 1 13 cups 325 ml milk 5 tbsp 75 ml unsalted butter melted 1 egg beaten combine first six ingredients stir together combine liquid ingredients and beat lightly mix liquid ingredients into dry ingrpdicnts and mix together pour bread batter into a lightly- greased souffle dish or 8 square pan bake in 350 f oven for 55 minutes bagels tsp 5 ml granulated sugar 23 cup 150 ml lukewarm potato water 1 pkg active dry yeast or 1 tbsp 15 ml 2 eggs 3 tbsp 45 ml vegetable oil 3 cups 750 ml approx allpurpose flour 2 tbsp 25 ml granulated sugar 1 12 tsps 7 ml salt poaching liquid 16 cups 4 l water 2 tbsp 25 ml granulated sugar glaze 1 egg yolk 1 tbsp 15 ml water poppy or sesame seeds in large bowl dissolve 1 tsp 5 ml sugar in water sprinkle in yeast and let stand for 10 minutes or until frothy stir eggs and oil into yeast mixture stir together 1 cup 250 ml of the flour 2 tbsp 25 ml sugar and salt using electric mixer gradually beat into yeast mix ture beat until smooth about 2 minutes with wooden spoon gradually stir in enough of the remaining flour to make soft sticky dough turn out onto lightlyfloured surface knead until smooth and elastic 5 to 10 minutes place in greased bowl turning to grease all over cover with plastic wrap or greased waxed paper and tea towel let rise for 1 to 1 12 hours or until doubled in bulk and imprint remains when poked punch down dough knead several times divide into 12 equal portions shape each piece into ball keep pieces covered while shaping bagels poke finger through centre and twirl around finger to form ring place on floured baking sheet cover and let rise for 1 5 minutes meanwhile in dutch oven or large kettle bring water to boil add sugar slip bagels into poaching liquid 4 to 6 at a time cook over medium heat for 1 minute turn bagels cook for another minute use slotted spoon remove bagels to greased foillined baking sheet glaze stir together egg yolk and water brush over bagels sprinkle with poppy seeds bake in 400 degree f 200 degree c oven for 20 to 25 minutes or until tops are golden brown and bot toms sound hollow when tapped cool on wire rack makes 1 2 bagels save water used to boil potatoes cover and refrigerate for up to 3 days or freeze for up to 4 months or dissolve 1 tbsp15 ml potato flour in 23 cup150 ml lukewarm water bagel variations whole wheat bagels when mixing dough substitute 14 cup 50 ml packed brown sugar for the 2 tbsp 25 ml granulated sugar and 2 cups 500 ml whole wheat flour plus 1 cup 250 ml allpurpose flour for the 3 cups 750 ml allpurpose flour rye bagels when mixing dough substitute 14 cup 50 ml packed brown sugar for the 2 tbsp 25 ml granulated sugar and 1 cup 250 ml light or dark rye flour plus 2 cups 500 ml allpurpose flour for the 3 cups allpurpose flour stir 1 tbsp 15 ml caraway seeds and 1 tbsp 15 ml grated orange rind into the 1 cup 250 ml rye flour before combining with yeast mixture sprinkle glazed bagels with caraway seeds before baking cinnamon raisin bagels when mixing dough increase the 2 tbsp 25 ml granulated sugar to 14 cup 50 ml stir 1 tsp 5 ml cin namon and 12 tsp 2 ml nutmeg into 1 cup 250 ml of the flour before combining with yeast mixture after dough has risen once punch down and knead in 34 cup 175 ml raisins sprinkle glazed bagels with mixture of 2 tbsp 25 ml granulated sugar and 14 tsp 1 ml cinnamon before baking cheese bagels when mixing dough stir 12 tsp 2 ml cayenne pepper into 1 cup 250 ml of flour before combining with yeast mixture beat into yeast mixture then stir in 1 cup 250 ml shredded old cheddar cheese before bak ing herb bagels when mixing dough stir 2 tbsp 25 ml each chopped fresh parsley snipped chives chopped green onion and chopped fresh basil or tarragon into 1 cup 250 ml of the flour before combining with yeast mixture with these three recipes you can fill your kitchen with the inviting smells of freshlybaked breads and buns and then you can watch the smiles on everyones faces as they arrive home and ask the question whats for dinner iron many of us dont get food for thought lisa cartwright everyone but especially women between the ages of 18 and 34 need at least 9 to 13 milligrams of iron daily iron which forms part of the hemoglobin in the red blood cells can be gained from a number of foods there are two types of iron heme and nonheme iron heme iron is readily absorbed by the body and can only be found in red meats kidney liver heart as well as beef fish clams oysters and scallops and poultry turkey dark meat only the absorption of heme iron is not changed by other foods in the diet but vegetarians can still get their required iron by eating nonheme iron the difficulty with this type of iron is that its not as easily absorbed by the body and the rate of absorption is affected by other foods in the diet people who are eating only nonheme iron should eat veg etables especially dark green leafy vegetables fruit grains and eggs as well as foods that contain vitamin c vitamin c is an iron en hancer so it will help the body absorb more of the mineral despite the fact the iron is found in so many foods iron deficiency is one of the most prevalent nutritional deficien cies in the world said news canada if people are still not getting enough iron there are supple ments but a pamphlet from the ministry of agriculture and food warns you shouldnt take them unless you have been advised to do so by your doctor