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A Recipe for
About Bagels -- General Directions 3 A
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This Recipe for About Bagels -- General Directions 3 A is one of thousands in the Recipes-to-go Bread Cookbook.
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This is a recipe for About Bagels -- General Directions 3 A from the recipe cookbook of Recipes-to-go (Bread)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Eat little, sleep sound. |
| Iranian Proverb |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Hunger is the best sauce in the world. |
| Cervantes |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
STEP 2: SHAPE BAGELS
Prepare baking sheets by lightly greasing them with nonstick vegetable
spray, or oil with a little vegetable oil spread with your fingertips
or waxed paper.
Reach into the bread machine pan and pull dough out (if it is slightly
sticky, dip your fingers into flour first.) Some machines punch dough
down automatically at the end of the rise cycle, and just the act of
removing the dough from the pan is usually adequate to remove gases,
but you may need to punch dough down to remove any remaining air. Or,
remove dough from bowl or food processor bowl and punch down.
Knead dough once or twice and let it rest for 5 minutes. If the dough
is still a little too wet and sticky, lightly flour the bread board
or your hands and knead the dough manually, until it has a smooth,
elastic consistency. Bagel dough should be stiff but elastic; if it's
too stiff, sprinkle a little water on it or moisten your hands and
knead the moisture into dough. After you've made one or two batches
of bagels, you'll get the feeling of the ideal consistency.
Roll and pull dough into a rectangle about 10x14" for a 1-pound
recipe and 14x18" for a 1 1/2-pound recipe, and let it rest for 5
minutes. Sprinkle with dried fruits, nuts, vegetables, seeds, spices,
chocolate, or any combination of flavorings. Roll dough into a log
and knead the ingredients into the dough for a minute or so.
The dough should weigh a little more than the size recipe you are
using. Divide dough into pieces depending on the size bagel you want.
A 1 1/2-pound recipe yields 8 to 12 finished bagels, each weighing 2
to 3 ounces, measuring about 4 inches across. Use a food scale if you
want consistency, or measure with a ruler. Cut smaller pieces for
mini bagels. Knead in added ingredients well before shaping each
bagel. You can also divide dough and add different ingredients to
each part so you get a varied batch of bagels from one recipe.
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3 B
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996 From: Homenet Cook
Serves: 1
About Bagels -- General Directions 3 A Recipe brought to you by Recipes To-Go