It’s an easy bread to make with a good rise although I confess I didn’t use all the inclusions 
!
Thanks again for posting, it’s such a charming book.
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This was a Google Fu challenge. I couldn’t find the recipe on Instagram, and I couldn’t find it on Turkuaz Kitchen’s FB or TikTok. I even registered for TikTok to check. 
I found a copy of the recipe through Google. 
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I’m impressed with your sleuthing! I hadn’t really done much looking since I have the book. Stef recommendations are always solid but I took a very quick look to see if there were any comments floating around and happened to notice the instagram one.
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I’m impressed too. I spent some time looking for the recipe last night.
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Here is her website
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Had the bread for toast this morning, 
, so good! I made the Khachapuri from the book a while a go and enjoyed it. I think I’ll make the pistachio rolls without the topping, just more pistachios, a less sweet version appeals to me.
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I made the khachupuri also. It was very good but next time I will make them smaller. We loved the Cramique. The the biscotti ecipe is also to die for but I mixed the coconut into the dough.
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I’ve made this before and it was lovely. Actually I need to add this to my plans to make again now that I’m remembering it!! https://www.dishbyrish.co.uk/2023/12/masala-chai-rusk-tiramisu/
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I did 600 grams this morning in 2 minutes (medium coarse) plus 7 minutes (finest). Froze the berries then refroze the coarse grind before running it through the finest setting. I’ll take it - 86 grams per minute, or 67 gpm if I count the coarse grind time against me. No where near stand-alone mills, but good enough.
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Thanks, I see his recipes a lot but haven’t used them yet. The cornstarch-thickened milk idea is interesting.
I’m intrigued by the temperature thing. Many of my aunts (in India) mill their own chapati flour (which is extremely fine ww) at home, and there are no such considerations.
I have never bothered to ask if they do something special, but now I will.
(Maybe it’s the mill – I was surprised that my fancy American blender wouldn’t blend chutneys and batters the way my mom’s normal Indian blender did, until I figured out that the power was very different. This was in the days before Vitamix. Later Oster came out with a chutney jar.)
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Unsure, but if traditional stone grind plates, then there would be much more mass involved and less overall heat generated compared to relatively thin metal grinding plates.
Behold, the Bialy Bagel (with a wink to @Nannybakes 
).
I’ve been struggling with the onions on an Everything bagel scorching before the bagel puts on much color. For this version, I worked the toasted dehydrated onions (and a pinch of garlic) into the dough, and then topped with poppy seeds and salt. The aroma and flavor of the onion really came through, and the poppyseeds gave everything a nice crunch. This version is a keeper.
I switched to a different home oven, using one which runs a little hotter and has a fan. The better bake, but still not too much color. I may ramp up the temperature a bit next time (currently at 425F).
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Gorgeous, MR! So professional looking, a bagel lover’s dream bagel. So delicious looking, Brava!
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Thank you! I’m not sure I agree on all points, though .
I’ve been cruising the bagel thread Reddit for insight, and they’re producing some amazing stuff over there in home ovens. However, I’m opting for simplicity here (no stand mixer, no float test, no bagel boards, no flipping, etc.), and willing to sacrifice a little professionalism for everyday convenience and still “better than store bought”.
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What looks deceptively simple, isn’t! I think you have reached bagel perfection!
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Uses for bran that aren’t bran muffins? I’ve been sifting bran out of my flour (it makes yeast leavening more difficult) and have quite a stash of it. Would it be good in something like Irish soda bread or cheddar beer bread?
Are there other uses for bran that aren’t baking?
Thanks for any tips!
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Google AI is your friend!
https://share.google/aimode/r5EBJTgTeny3m06a5
Baking stuff in in there but some interesting non-baking uses as well. The search is skewed to Indian stuff because I’m in India at the moment so my phone is clearly using that fact in it’s algorithm application.
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Those are some gorgeous bagels!!!
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Thank you! I think this was my favorite flavor combo to date - love all that onion!
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