2 tsp yeast
2 tbsp honey
1 1/2 cup warm water
1 cup hard whole wheat flour
1 mix together and let sit until bubb, ly
2 1/4 cup hard whole wheat flour
1/2 tsp salt
1 1/2 tbsp oil
2 1/2 tbsp sesame seeds
1/2 tbsp to 1 tb garlic powder (to taste)
Directions
From The Honey Bear Bakery, Kalispell, Montana Makes 8 sizeable
bagels.
Eggless. A handsome bagel. Double the recipe if you expect company -
they'll disappear fast. Omit the sesame and garlic for plain bagels.
Add remaining ingredients to sponge and knead dough well.
Let dough rise in an oiled bowl that's covered until double in size.
Punch down and divide into 8 pieces. Start a large pan of water
boiling. Some say honey helps the glaze. . . you may (opt) add 1/2
Tbs honey to the water. Shape into round rolls, then push thumbs
through center and shape the hole.
Drop the bagels into boiling water right away after shaping them.
Leave for about a minute - they'll puff up fast. Remove and put on
oiled pan. Bake at 350 F for 20-25 min or at 400F for 10-15 min,
until lightly browned.
From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling
Posted by Theresa Merkling.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
Servings: 8 servings
Bagels Sesame Garlic Or Plain Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into distant history, at least as far back into history as the early Egyptians, and quite possibly further than that. In practice though, these, ancient records were just basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also describes how the cooks of Roman times used a wide range of spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later on, there were some recipe books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the nobility of the time. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new tastes caused a torrent in recipe books, some of which are kept safe in academic collections. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Bagels Sesame Garlic Or Plain recipe.
