About Bagels-- General Directions 1 B

* Exported from MasterCook *

ABOUT BAGELS -- GENERAL DIRECTIONS 1 B

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

Amount Measure Ingredient -- Preparation Method
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Text

STEP 1: MIX, KNEAD AND FIRST RISE:

The Bread Machine:

The bread machine yields excellent results every time
when you use fresh ingredients and follow directions.
Set the machine on "dough cycle", and let it produce a
dough with the texture of velvet and the stiff
consistency required.

When using a bread machine, add ingredients in the
order recommended in your manufacturer's instructions.
The recipes in this series have ingredients listed for
machines that require adding liquids first and dry
components last.

Reverse the order for those that add dry ingredients
first and wet ones last. Process on the "dough mode,"
or "program", or "mix bread cycle" or whatever it is
termed by your machine's instructions. Allow the dough
to rise through the full first rise period after the
kneading phase, between 35 minutes and 1 hour.

On shorter cycles, and depending on the weather and
moisture of the ingredients, you may have to leave it
in the machine for 10 or 15 minutes longer, or until
the dough fills about 2/3 of the pan. Whole grain
flours may require up to 1 to 2 hours for the first
rise. Do not allow the dough to bake in the machine.

Dry ingredients such as spices, cinnamon, nutmeg and
finely chopped nuts are added with the fours at the
beginning. Wet ingredients such as mashed bananas,
applesauce, pumpkin, grated carrots and frozen berries
are added with the liquids, but if you add more wet
ingredients to the recipes in this series, their
liquid content must replace an equal amount of liquid.
Adding raisins and other dried fruits at the beginning
is not recommended; most bread machines pulverize them
so they're hardly visible in the finished bagel.

Check dough about 5 minutes after you have started the
machine. The dough should form a nice round ball. If a
ball doesn't form, and the mixture appears crumbly,
add water, a tablespoon or less at a time, until the
correct consistency is achieved. If dough looks too
wet or formless, add flour, a tablespoon or less at a
time, until the dough forms a ball.

Add ingredients such as raisins, dates, chocolate
chips and apple pieces about 5 to 8 minutes before the
end of the kneading phase. Some machine beep to
indicate the optimum time to add nuts or raisins.
Check your manufacturers instructions for the time
required for each process in the dough cycle. If your
machine does not provide this timed signal, determine
the length of the kneading phase and set a timer for 5
minutes before the end; then open the machine and
carefully add the ingredients, being sure that they do
not spill onto the heating elements. Ingredients can
also be kneaded into the dough by hand after it is
removed from the machine.

NOTE: When adding reconstituted dried foods to the
dough in a bread machine (5 to 10 minutes before the
end of the kneading phase), foods should be blotted
very dry with a paper towel so that any retained
moisture does not change the texture of the dough and
inhibit it from rising properly.

A 60 minute rise period is ideal. It's ok to open the
machine and quickly test the dough during the rise
period. Gently push your finger into the dough, and if
the dent remains, dough is ready. If the impression
bounces back, let dough rise a few minutes longer and
retest. Dough can become slack if allowed to rise too
long. White flour rises highest. White flour combined
with whole wheat, rye and oats will not rise as high.
Generally, the darker the dough, the lower the rise
and the longer it takes.

When ready, remove dough form the pan and proceed to
step 2: Shape Bagels.

CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 2

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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