1 text
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
Servings: 1 servings
About Bagels -- General Directions 3 A Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into the far past, certainly as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into starters, main course and afters, a very modern way of dining. Additionally, he recounts how the Romans used many different aromatic flavours, including some that we all recognise such as thyme, mint and asafoetida. Closer to modern times, we have a couple of recipe books which date from the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are not about the curry that we all know today, but instead recipes for the types of food on the menus of the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as basil and rosemary. These new spices and herbs was responsible for an increase in manuscripts on cooking, most of which are now in private libraries. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this About Bagels General Directions 3 A recipe.
