8 cup flour
1 tbsp salt
1 tbsp sugar
2 cakes fresh yeast
2 cup lukewarm potato water *
1/4 cup salad oil
4 eggs, slightly beaten
2 tbsp sugar
2 qt boiling water
1 poppy seed or sesame seed (optional, )
Directions
* (Water which peeled potatos have cooked in. Plain water may be
used, but it's not as good.)
Sift together dry ingredients. Soften yeast in 1/3 of potato
water. Add to flour. Add oil to remaining potato water and stir into
the flour mixture. Add eggs and stir briskly to form a ball of
dough. Knead on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return to the
bowl--smooth side up. Cover with a towel (tea etc) and let rise at
room temperature until the dough rises to the top of the bowl. Knead
again on a lightly floured board until smooth and elastic (as for
rolls). Pinch off pieces of dough and roll between the palms of the
hands to form ropes about 6 inches long and 3/4 inches wide. Pinch
the ends together firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water one at a time.
As they come to the surface, turn them over. Boil 1 minute longer on
the second side. Place on a greased cookie sheet and bake at 450 F.
until the crust is golden brown and crisp--10 to 15 minutes. Bagels
may be sprinkled with poppy seed or sesame seed before baking if you
like.
Servings: 30 servings
Bagels 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these early cook books were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians are some ancient tablets in the Sumerian language 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 having made drinkers feel wonderful. Continuing our culinary historical journey, there are two interesting recipe books published in the 14th Century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals cooked for the upper classes of the time. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were at a premium. Even so, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Bagels 2 recipe.
