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
It is quite possible to follow the history of transcribed cooking instructions way back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. However, in the main part, these early recipes were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents which described recipes cooked by his fellow Romans. He describes how the meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the Roman cooks made use of many different spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Later, we find two books published in the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food on the menus of the rich. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new tastes led to a surge in publications on food, some of which still exist in academic collections. For the centuries that followed, the powerful and rich tried to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks are starting to become popular as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Bagels 2 recipe.
