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Directions
Shape using any of the following methods:
HOLE IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke
a floured finger through the center to form the hole, and then shape
top and smooth sides. Moisten your finger with water, if necessary to
smooth. Pull gently to enlarge hole. The resulting bagel is smooth
and there is no joint.
OR, press the round on your floured board. Using the index fingers of
both hands, poke a hole an pull dough until the hole is large, and
then round out the bagel and smooth the top and edges.
THE HULA HOOP AROUND THE FINGER METHOD: Create a circle without a
joint by flattening a ball of dough slightly into a round shape,
folding the bottom edge under and smoothing it until it looks like a
mushroom top. With a floured index finger, make a hole in the center
of the circle from the bottom up. Twirl the circle around your index
finger, or two fingers, like a hula-hoop, to widen the hole. Pull out
and shape the round.
THE ROPE METHOD: Roll each piece of dough into a rope by rolling it
on the bread board or between your hands. Wrap the rope around four
fingers, overlap and join the ends, and turn the circle inside out.
Until you get this hand movement down pat, you may have to moisten
the ends to hold them together. Initially the length may be lumpy and
the joint will show. It takes practice.
OR, roll dough into 30" lengths, cut each length into thirds (each 10"
long) and join the ends. If you become proficient at this hand-made
method, make 10" marks on the edge of your bread board so your bagels
will be a consistent size.
BAGEL CUTTER METHOD: Roll dough out to a flat shape about 1/2" thick.
Cut with a bagel cutter and smooth the tops over the sides so they're
rounded, using a little water on your fingers to smooth, if
necessary. Knead scraps again, reroll and cut into as many more
bagels as there is dough. If you don't have a bagel cutter, use a
wide champagne glass to cut out the outside. Cut the inside hole with
the edge of a cordial glass or the small end of a measuring jigger.
Any leftover dough can be rolled into two strips and made into a
bagel twist (separate recipe), sealing ends with a dab of water so
they don't untwist while boiling and baking.
Place shaped bagels on the greased baking sheet for the second rise,
spacing them at least an inch apart to allow for the second rise.
Proceed to Step 3: Second Rise.
STEP 3: SECOND RISE
During the second rising of the dough, the bagels will puff up on the
greased baking sheet. cover them with a length of plastic wrap
sprayed with nonstick vegetable spray or a very lightly dampened
cloth such as a tea towel. Place them in a draft free location and
let them rise at room temperature until puffy, about 20 minutes.
NOTE: Bagels can be refrigerated at this point, should you decide to
boil and bake them later, or the next morning. Leave them covered so
they do not dry out. Remove from the refrigerator and allow to warm
slightly while you boil water and preheat the oven.
The second rise can be speeded up by using the microwave. Fill a 2-cup
microwave-safe measuring cup with water and bring the water to a boil.
Place in a corner of the microwave. Place the baking sheet of covered
bagels in the microwave and close the door, but so not turn on the
microwave. The bagels should rise in a bout 6 minutes. (It won't
matter if the sheet is metal because you don't turn on the oven.)
Or, spray shaped tops of dough with water. Place bagels on a
microwave-safe surface and heat in the microwave on LOW or DEFROST
setting for 3 minutes; rest for 3 minutes. Repeat heating and resting
until bagels are puffy.
Proceed to Step 4: Boil or "kettle".
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 4
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 B Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of recipes way back into history, at least as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, sadly, these ancient cookbooks were just basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, mint and parsley. Closer to modern times, there were a couple of interesting books from the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is served today, but rather accounts of the types of food cooked for the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including basil and rosemary. These new foods and tastes was responsible for a surge in recipe books, some of which still exist in private cookery archives. By the time we get to the twentieth century, cookery publications are in great demand, due to better eduction, people having more leisure time and disposable income. |
We hope you enjoy this About Bagels General Directions 3 B recipe.
