About Bagels-- General Directions 2 B

* Exported from MasterCook *

ABOUT BAGELS -- GENERAL DIRECTIONS 2 B

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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Text

THE HEAVY DUTY MIXER WITH A DOUGH HOOK

A heavy duty electric mixer with a dough hook will
make short work of mixing small or large batches of
dough quickly.

Combine the warm liquid (110-115 degrees), syrup,
honey or sugar, oil and yeast, and then add half the
flour and all other dry ingredients. Add remaining
flour until a ball forms.

The dough hook will do part or all of the kneading,
which should take about 5 minutes. If the dough begins
to strain the machine, add more water so it becomes
softer (check your manufacturer's directions; a heavy
duty mixer with a dough hook should have no problem
kneading). When dough appears near desired
consistency, remove it from the bowl and knead in
extra dough until it forms a soft ball. Follow the
same first rise procedures as in the hand mixing or
food processor methods. If a fast-rising yeast is
used, the first rise is not necessary.

Proceed to Step 2: Shape Bagels.

BY HAND:

Mix together warm water (110-115 degrees), yeast and 1
tsp. sugar and let stand for 5 minutes. In a large
bowl, add remaining sugar, salt and 2 cups flour. Stir
in the yeast mixture. Add remaining flour, stirring to
form dough.

Turn dough out onto a lightly floured board. Knead
dough by hand, adding more flour as necessary, for 10
to 15 minutes until dough is smooth, shiny, stiff and
elastic. Keep the board and your hands dusted with
flour to prevent sticking.

Knead by pushing down on the dough with the palms of
your hands, exerting pressure from your shoulders.
Lift the dough from the top edge, turn it a quarter
turn, fold it in half, press again, turn, fold, press,
and repeat the process until dough forms a cohesive
ball. When the dough is no longer sticky, stretch it
to help develop elasticity. Knead it a few more times
(by now you should be about ready to drop dead and buy
frozen Lender's <G>.) Drop it on your board, lift it,
pick it up again and drop it again, continuing to
stretch, drop and knead a few more times. If it
becomes too stiff, add a few drops of water; if too
sticky, add a little more flour. When optimally
kneaded and shaped into a ball, dough will spring back
when poked gently.

Place dough in a lightly greased bowl. Turn dough so
all surfaces are greased. cover with a sheet of
plastic wrap sprayed with nonstick vegetable spray and
let rise until doubled in bulk, about an hour. the
test for proper rising, which about doubles the mass
of the dough in size, is to poke two fingers lightly
and quickly about 1/2" into dough. If dent stays,
dough is doubled.

Proceed to Step 2: Shape Bagels

CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3

The Best Bagels are made at home by Dona Z. Meilach

ISBN 1-55867-131-5

Carolyn Shaw April 1996 From: Homenet Cook



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