Recipes Included On This Page Bagels Bagels #2 Bajan Salt Rolls Bagels -- Purist's (With Lots of Instructions) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bagels Recipe By : Vicki Caparulo Serving Size : 12 Preparation Time :0:00 Categories : Breads - Yeast Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 1/2 teaspoons yeast -- (Rapid Rise) 2 tablespoons barley malt extract 1 tablespoon barley malt extract 1 tablespoon vegetable oil 6 cups flour 1 tablespoon salt In the mixing bowl of a stand mixer, combine the warm water and 2 tbsp. barley malt extract. Add the yeast and stir to dissolve. Add the oil, 2 cups of flour and salt and, with the paddle attachment, blend together well. Continue adding flour 1/4 cup at a time. Beat at the lowest speed until the dough comes away from the sides of the bowl. Remove and scrape down the paddle, insert the dough hook and knead at low speed until the dough is smooth and elastic. Add the flour cautiously, the dough should be stiff, but too much flour will cause the bagels to be tough. The kneading will take 5 or 6 minutes. Transfer the dough to a floured board and knead for a minute or two. Form the dough into a ball, place in a large oiled bowl, turning to coat. Cover with plastic wrap (I use a plastic bucket with a cover which works great). Let dough fully rise until an impression made with your finger remains. Preheat the oven to 450º. Fill a large saucepan with 4 qts. water, add the remaining tbsp. barley malt, bring to a gentle boil. Punch the dough down, remove it from the bowl (or bucket) and cut into thirds. Roll each piece into a rope. Cut each rope into four equal pieces and shape into balls. Roll the first ball into a rope about 2" larger than the width of your hand. Wrap the rope around your fingers to form a ring, with the ends overlapping about 1 1/2 inch. Seal ends by rolling with your palms on a work surface. Evenly space the bagels on a piece of parchment paper, cover and allow to rest for 10 minutes. When ready, drop two or three of the bagels at a time into the boiling water and allow them to rise to the surface. Cook for no longer than two minutes, turning once (I have experimented with this and find that it makes a better bagel to allow them to cook only 30 seconds - that makes the final spring happen in the oven, and not in the water - cookbooks vary on this and I have tried all times). Using a skimmer or slotted spoon, carefully lift each bagel out of the water, drain momentarily and turn over in a dish of prepared topping. Evenly space the bagels on parchment paper. Bake bagels until browned, about 15 to 20 minutes. Toppings: Toasted sesame seeds, minced dried onion, minced dried garlic, poppy seeds, caraway seeds or pretzel salt. Note: I have used reconstituted dried onions in the batter for onion bagels, as well as jalapeno flakes, also used rye flour, pumpernickel, etc. for various types of bagels. Barley Malt extract can be found in health food stores. Posted to FareShare 10-98 by BarFav@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkgs dry yeast 2 cups warm water(about 110') 3 Tbl sugar 3 tsp ns salt 5 1/2 cups all purpose flour -- (5 1/2 to 6) 1 tbl sugar in 3 quarts water cornmeal 1 egg yolk beaten with 1 tbl water In a large bowl, dissolve yeast in warm water. Stir in sugar and salt; gradually stir in 4 cups of the flour. Beat well to make a smooth batter. Mix in 1 1/4 cups more flour to make a smooth dough. Turn dough out onto a floured board and knead until smooth and satiny [10 to 20 min] adding flour as needed to prevent sticking--dough should be firmer than most other yeast breads. Place dough in a greased bowl, turn over to grease top. Cover and let rise in a warn place until doubled (about 40 min). Punch down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces. Form each piece into a smooth ball by gently kneading. Holding ball with both hands, poke your thumbs thru the center. With one thumb in the hole, work around the perimeter, shaping bagel like a doughnut 2 1/2 to 3 inches across. Place shaped bagels on a lightly floured board, cover lightly and let stand in a warm place for twenty minutes. Bring sugar-water mixture to boiling in a 4 or 5 quart pan; adjust heat to keep it boiling gently. Lightly grease 2 baking sheets (at least 15x12 inches) and sprinkle with corn meal. With a slotted spatula, lift one bagel at a time and lower into water; boil 5 or 6 at a time, turning often, for 5 minutes. Lift out of pan, drain briefly on a towel, and place on baking sheet. Brush bagels with egg yolk mixture. Bake in a preheated 400' oven for 25 to 30 minutes or until well browned and crusty. Let cool on a rack. Options: Add 1/2 cup instant toasted onion to yeast to yeast mixture along with sugar and salt. Or sprinkle 1/2 tsp poppy seeds or sesame seeds or 1/4 tsp coarse salt (kosher) on each glazed bagel before baking. From the Sunset Bread Book Posted to FareShare 10-98 by kay - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bajan Salt Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Ethnic Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 2 Tablespoons turbinado sugar 2 Tablespoons yeast 6 cups unbleached white flour 1 Tablespoon salad oil for oiling bowl It's not the salt that's the secret in these crusty rolls; it's the sugar. Barbados produces some of the most sought after sugar in the world. If you are lucky enough to live in one of the countries that import this delightful, large-grained product [primarily England and Canada], dd it to your special staples list. A good substitute is turbinado ugar found in health food and specialty stores. Dissolve sugar in warm water in a very large bowl. Sprinkle the yeast on top and stir briefly to wet granules. Let sit for 5 minutes or until foamy. Add 3 cups of flour and stir to form stiff dough. Cover sponge with a lid and place in a warm area for 30 minutes. The sponge will expand greatly. Stir down the sponge, add 2 more cups of flour and mix well. Sprinkle the last cup of flour on your kneading surface, empty the dough onto the surface and knead in the last cup of flour. Continue to knead for 3 minutes or until the dough is smooth and elastic. lace the dough in an oiled bowl, turning it over to coat all surfaces. Cover, place in a warm area and let rise 30 minutes or until doubled. Divide dough into 12 even portions . Roll into balls and place on oiled baking sheet leaving 2 inches between rolls. Score the center of each roll with a sharp knife. Use one cut or make a star pattern by making perpendicular cuts. Brush each roll with water, let rise for 10 minutes. Bake at 350 degrees for 35 minutes or until rolls are light brown. Makes 12 large rolls. from http://www.geocities.com/NapaValley/2531/breads.html#Bajan Salt Rolls Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels -- Purist's ecipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Ethnic Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups bread (high-gluten) flour 4 tablespoons dry baking yeast 6 tablespoons granulated white sugar or light honey (clover honey is good) 2 teaspoons salt 3 cups hot water a bit of vegetable oil 1 gallon water 4 tablespoons malt syrup or sugar a few handfuls of cornmeal EQUIPMENT: large mixing bowl wire whisk measuring cups and spoons wooden mixing spoon butter knife or baker's dough blade clean, dry surface for kneading three clean, dry kitchen towels warm, but not hot, place to set dough to rise large stockpot slotted spoon two baking sheets Johanne's Foolproof Recipes presents real, honest, Jewish (Lower East Side) Purist's Bagels. In the United States, most people's idea of a bagel seems to be of a vaguely squishy unsweetened doughnut, possibly with some sort of godawful flavoring mixed into it, generally purchased in lots of six in some supermarket... possibly even frozen. These are not those bagels. These bagels are the genuine article. These are the bagels that have sustained generations of Eastern European Jewish peasants, the bagels that babies can teethe upon (folk wisdom has it that the hard, chewy crust encourages strong teeth), the bagels about which writer and humorist Alice Kahn has so aptly written that bagels are "Jewish courage." This recipe makes approximately fifteen large bagels. The bagels are made without eggs, milk or any type of shortening or oil, which makes them pareve according to Kosher law. These bagels are plain, but I will provide suggestions as to how you may customize them to your tastes while retaining their Pristine and Ineffable Nature. May you bake them and eat them in good health. HOW YOU DO IT: First, pour three cups of hot water into the mixing bowl. The water should be hot, but not so hot that you can't bear to put your fingers in it for several seconds at a time. Add the sugar or honey and stir it with your fingers (a good way to make sure the water is not too hot) or with a wire whisk to dissolve. Sprinkle the yeast over the surface of the water, and stir to dissolve. Wait about ten minutes for the yeast to begin to revive and grow. This is known as "proofing" the yeast, which simply means you're checking to make sure your yeast is viable. Skipping this step could result in your trying to make bagels with dead yeast, which is banned under the terms of the Geneva Convention. You will know that the yeast is okay if it begins to foam and exude a sweetish, slightly beery smell. At this point, add about three cups of flour as well as the 2 tsp of salt to the water and yeast and begin mixing it in. When you have incorporated the first three cups of flour, the dough should begin to become thickish. Add more flour, a half-cup or so at a time, and mix each addition thoroughly before adding more flour. As the dough gets thicker, add less and less flour at a time. Soon you will begin to knead it by hand (if you're using your hands to mix the dough in the first place, this segue is hardly noticeable). If you have a big enough and shallow enough bowl, use it as the kneading bowl, otherwise use that clean, dry, flat counter top or tabletop mentioned in the "Equipment" list above. Sprinkle your work surface or bowl with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking (to your hands, to the bowl or counter top, etc....). Soon you should have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a normal bread dough. Do not make it too dry, however....it should still give easily and stretch easily without tearing. Place the dough in a lightly oiled bowl, and cover with one of your clean kitchen towels, dampened somewhat by getting it wet and then wringing it out thoroughly. If you swish the dough around in the bowl, you can get the whole ball of dough covered with a very thin film of oil, which will keep it from drying out. Place the bowl with the dough in it in a dry, warm (but not hot) place, free from drafts. Allow it to rise until doubled in volume. While the dough is rising, fill your stockpot with about a gallon of water and set it on the fore to boil. When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly move. Once the dough has risen, turn it onto your work surface, punch it down, and divide immediately into as many hunks as you want to make bagels. For this recipe, you will probably end up with about 15 bagels, so you will divide the dough into 15 roughly even-sized hunks. Begin forming the bagels. There are two schools of thought on this. One method of bagel formation involves shaping the dough into a rough sphere, then poking a hole through the middle with a finger and then pulling at the dough around the hole to make the bagel. This is the hole-centric method. The dough-centric method involves making a long cylindrical "snake" of dough and wrapping it around your hand into a loop and mashing the ends together. DO NOT, however, give in to the temptation of using a doughnut or cookie cutter to shape your bagels. This will push them out of the realm of Jewish Bagel Authenticity and give them a distinctly Protestant air. The bagels will not be perfectly shaped. Begin to preheat the oven to 400 degrees Farenheit. Once the bagels are formed, let them sit for about 10 minutes. They will begin to rise slightly. Ideally, they will rise by about one-fourth volume... a technique called "half-proofing" the dough. At the end of the half- proofing, drop the bagels into the simmering water one by one. You don't want to crowd them, and so there should only be two or three bagels simmering at any given time. The bagels should sink first, then gracefully float to the top of the simmering water. If they float, it's not a big deal, but it does mean that you'll have a somewhat more bready (and less bagely) texture. Let the bagel simmer for about three minutes, then turn them over with a skimmer or a slotted spoon. Simmer another three minutes, and then lift the bagels out of the water and set them on a clean kitchen towel that has been spread on the counter top for this purpose. The bagels should be pretty and shiny, thanks to the malt syrup or sugar in the boiling water. Once all the bagels have been boiled, prepare your baking sheets by sprinkling them with cornmeal. Then arrange the bagels on the prepared baking sheets and put them in the oven. Let them bake for about 25 minutes, then remove from the oven, turn them over and put them back in the oven to finish baking for about ten minutes more. This will help to prevent flat-bottomed bagels. Remove from the oven and cool on wire racks, or on dry clean towels. Do not attempt to cut them until they are cool...hot bagels slice abominably and you'll end up with a wadded mass of bagel pulp. Serve with good cream cheese. TO CUSTOMIZE BAGELS: After boiling but before baking, brush the bagels with a wash made of 1 egg white and 3 tablespoons ice water beaten together. Sprinkle with the topping of your choice: poppy, sesame,or caraway seeds, toasted onion or raw garlic bits, salt or whatever you like. Just remember that bagels are essentially a savory baked good, not a sweet one, and so things like fruit and sweet spices are really rather out of place. Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.