sdo (04/28/83)
Having just completed a bread making class, I have a few recipes which
I will post from time to time. I'll do bagels first, since someone
requested it.
BAGELS
Ingredients:
2 pkgs. active dry yeast (or 2 tbsps. if in bulk)
2 cups warm water (110 degrees F.)
3 tbsp. sugar
3 teasp. salt
4 - 6 cups flour (less if unbleached, more if white)
Approx. 3 Qts. water + 1 tbsp sugar
corn meal
1 egg yolk (or whole egg) beaten with 1 tbsp water
In a large bowl dissolve yeast in water (the 2 cups). Stir in sugar and salt.
Gradually mix in up to 4 cups of flour keeping the mixture smooth.
Keep adding flour until the dough is stiff (use your hands when it
gets too thick). Knead on a floured surface until smooth and elastic.
this will take at least 10 minutes. (If you've never kneaded bread
dough, it's hard to describe when it's ready. Add flour while kneading
until the dough is no longer sticky. The actual kneading process
involves pushing down on the dough - like giving heart massage -
and folding it over onto itself until it becomes smooth. If it
sticks to your hands or an un-floured surface, add more flour.)
Grease the large bowl (spray coatings are good for this).
Place the dough in the bowl, and turn it over to coat both sides.
Cover bowl with a towel and put in a warm place to rise. A good
way to rise the dough is on the top shelf of an oven. Boil a
pot of water and put it on the bottom shelf under the bowl.
This rising takes about 40 minutes. Dough is risen when you can
make an indentation with your finger that doesn't go away. (The
indentation.)
Punch the dough down (push the air out of it and knead a bit).
Divide into 12 pieces. Form each piece into a ball. Stick
index finger through center and twirl slowly to form a bagel
shape. The hole should be larger than normal or the dough
will rise to fill it in.
Place bagels on a floured board or cookie sheet (you'll need two), cover,
and rise as described before - this time for only 20 minutes.
(Allow room in the oven for warm air to circulate or the bagels won't
rise.)
Meanwhile, boil the water and sugar. When bagels are risen, drop into
boiling water 5 or 6 at a time. Boil for 5 minutes, turning frequently.
The water must remain boiling. Otherwise the bagels will absorb it
and get soggy. Lift out with slotted spatula and drain on paper
towels. Prepare a couple of cookie sheets by greasing (if not non-stick)
and sprinkling with cornmeal. Place drained bagels on sheet. Brush
with egg mixture.
Bake at 400 F. for 25-30 min. or until well browned. Cool. Eat within
24 hrs. or freeze them. They are 123 calories each if unbleached flour
was used.
Scott Orshan
Bell Labs Piscataway
201-981-3064
{houxm,ihnp4}!u1100a!sdodn5@sdcc11.UUCP (dn5) (11/22/84)
Does anyone out there have a basic recipe for bagels?
reingold@uiucdcs.UUCP (11/27/84)
The world's best bagel recipe is to found in
The Breads of France
by
Bernard Clayton
Bobbs-Merrill, 1978.
The recipe is on pages 64-67, copiously illustrated.
Although the recipe is too long to copy here, it is
a very simple recipe to make, especially if one has
a food processor.
Bernard Clayton has another bread cookbook also; both
are fantastic and highly recommended to ANYONE who bakes
his or her own bread!!