1 text
Directions
The process is simple. Initially, the boiling procedure may seem
strange, but once you've done it, you'll wonder why you hesitated.
Just boil a pot of water as you would for spaghetti, and boil the
shaped bagel for about 2 minutes, turning once. Your first few bagels
may not come out round and smooth on top, but they'll taste good
anyway. Be patient. The second batch will look better; by the third,
you mat think you're ready to go into business.
Basically, these are the basic steps required to make bagels. We'll
go into each in detail.
1. Mix, knead and first rise: Mix flour, water, salt, sugar (or malt
or honey) and yeast, knead them and let the dough rise for about an
hour. Mixing and kneading can be done in a bread machine, a food
processor, a heavy duty mixer, or by hand. this same procedure is
used to make any yeast bread.
2. Shape bagels: Form the dough into the traditional bagel shape by
rolling, poking a hole in a ball or using a bagel cutter.
3. Second rise: Allow a short rest and second rise period, about 20
minutes.
4. Boil or "kettle": Drop the bagels into boiling water for 1 to 3
minutes and drain. You can bake immediately or refrigerate for 1 to
24 hours.
5. Glaze and apply topping: This step is not essential to the final
product.
6. Bake: Bake in a preheated oven for 20 to 35 minutes.
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 1 B
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996 From: Homenet Cook
Servings: 1 servings
About Bagels -- General Directions 1 A Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as an idea can be observed way back into distant history, in fact as far back as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move on, we have two interesting cookery books dating from the 1300s : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals on the menues of the nobility of the time. During the following few hundred years, the rich families of the West tried to lay on the most exotic banquets, and because of this cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes of the day. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
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