About Bagels -- General Directions 1 A Recipe

Ingredients

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

It is possible to read the history of written recipes far back into antiquity, certainly as far back into recorded history as the Egyptians, and possibly even further. Having said that, mostly, these old records were just very basic pictorial recipes for preparing meals.

The truth of the matter is, the oldest recipe found, according to food historians are a few stone tablets in ancient 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 having made anyone who tried it feel exhilarated.

Later, we find a couple of recipe books from the 1300s ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that is served today, but instead recipes for the types of food served to the upper classes of those days.

Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new foods and spices prompted an outbreak in manuscripts on cooking, some of which are kept safe in private libraries.

During the following few hundred years, the powerful and wealthy houses competed to serve the best banquets, and as a result chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes common in their social group.

The arrival of television gave us TV cooks and the spin-off recipe books.

Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this web site.

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