SMALL (8
2/3 cup water
1 tbsp honey
1 tsp salt
2/3 cup whole wheat flour
1 1/3 cup bread flour
1 tsp yeast
MEDIUM (12
1 cup water
1 1/2 tbsp honey
1 1/2 tsp salt
1 cup whole wheat flour
2 cup bread flour
1 1/2 tsp yeast
LARGE (16
1 1/3 cup water
2 tbsp honey
2 tsp salt
1 1/3 cup whole wheat flour
2 2/3 cup bread flour
2 1/2 tsp yeast
Directions
Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes in the machine. Even if your
cycle runs longer, simply remove dough after 20 minutes and turn off
the machine. Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only
15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum
pan", (Donna German uses a cast iron frying pan) about 2 inches of
water. Carefully lower about 3 or 4 bagels at a time into the water,
cooking for about 30 seconds on each side. Remove bagels, drain on a
towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes.
This recipe is from Donna German's first Breadmachine Cookbook, pages
160- 161.
Servings: 12 servings
Bagels (Breadmaker) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breadmaker; Breads
The History of Recipes
It is quite possible to trace the history of recipes way back into history, in fact as far into history as the early Egyptians, and potentially, even further back. However, in the main part, these old records were just simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans used a wide range of aromatic flavors, including some familiar names like bay, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like basil and rosemary. These new herbs and spices caused an eruption in publications on food, the majority of which still exist in private libraries. Like it or not, the introduction of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Bagels (Breadmaker) recipe.
