About Bagels -- General Directions 3 A Recipe




About Bagels -- General Directions 3 A Ingredients

1 text

A Recipe for
About Bagels -- General Directions 3 A

 

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



There's too much blood in my caffeine system.

Seen on a bumper sticker



This About Bagels -- General Directions 3 A recipe is one of many in our Bread Category.






What do snowmen eat for breakfast? Snowflakes.

Unknown


This Recipe for About Bagels -- General Directions 3 A is one of thousands in the Recipes-to-go Bread Cookbook.


When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.

Elaine Boosler


  1. About Bagels -- General Directions 3 A Recipe
  2. Bread Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this About Bagels -- General Directions 3 A Recipe - you should enjoy the recipe collections you can find on the websites below:

Veggie Recipes

Diabetic Recipes

Diabetic Recipes (DMOZ)





How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle



The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.

Mark Twain


This is a recipe for About Bagels -- General Directions 3 A from the recipe cookbook of Recipes-to-go (Bread)


The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.

Vince Staten



About Bagels -- General Directions 3 A recipe - a tasty recipe for you to add to your collection!

Hunger: One of the few cravings that cannot be appeased with another solution.

Irwin Van Grove



If you like this About Bagels -- General Directions 3 A recipe please let us know.


"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...."

Rosamond Richardson, English cookery author



The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

Ralph Waldo Emerson



If you find any errors in this About Bagels -- General Directions 3 A recipe please inform us and we will amend the About Bagels -- General Directions 3 A recipe immediately


Cooking is like love. It should be entered into with abandon or not at all.

Harriet van Horne



About Bagels -- General Directions 3 A

What garlic is to food, insanity is to art.

Anonymous






About Bagels -- General Directions 3 A Directions

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


:

 


 

About Bagels -- General Directions 3 A Recipe from the Recipes-To-go.com Bread Recipe Cookbook

Home >> Bread
Recipes To Go