DOUGH
1 1/2 tsp yeast
2 cup bread flour
1 1/2 tbsp sugar
1 tsp salt
3/4 cup water
1 tbsp barley malt syrup
TOPPINGS
2 tbsp poppy seeds, sesame seeds, kosher s, alt, minced onion
Directions
From "The Best Bread Machine Cookbook Ever", by Madge Rosenberg 1.
Add all ingredients for the dough except the barley malt syrup in the
order suggested by your bread machine manual and process on the dough
cycle according to the manufacturer's directions.
2. at the end of the dough cycle, remove the dough from the machine.
Preheat the oven to 375 degrees. In a large pot bring 2 quarts of
water to a boil.
3. While the water comes to a boil, divide the dough into 8 pieces.
Roll each piece into a roll 12 inches long. Make a circle of each
piece, overlapping the ends by at least an inch and pressing or
rolling the overlap tightly to seal. Let the bagels rise for only
5 minutes.
4. Add the malt syrup to the boiling water. (The syrup gives the
bagels their golden color.) Lower a few bagels at a time into the
boiling water. As soon as the bagels rise to the top, remove with a
skimmer or spatula to a lightly greased baking sheet. Sprinkle about
3/4 tsp. of any of the toppings over each bagel and bake 20 minutes,
or until golden.
From: Dan Ceppa
Servings: 8 servings
Bagels 7 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, certainly as far into history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early cookbooks were just basic pictorial instructions for preparing food.
In fact, the oldest recipe found, according to experts are a few stone tablets in Sumerian 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 making those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and dill. Later, we find a couple of interesting recipe books which date from the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is served today, but instead descriptions of the types of food enjoyed by the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices like basil and rosemary. These new foods and spices led to an outbreak in recipe publications, most of which are now in academic collections. During the succeeding few centuries, the upper-class families of Wesstern Europe tried to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking books are increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Bagels 7 recipe.
