About Bagels-- General Directions 2 A

* Exported from MasterCook *

ABOUT BAGELS -- GENERAL DIRECTIONS 2 A

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

Amount Measure Ingredient -- Preparation Method
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THE FOOD PROCESSOR

A food processor will knead dough ingredients very
quickly and easily. It will reduce the process to a
few minutes, even cutting down the time of the a bread
machine. Our testers found the results extremely
reliable. One tester much preferred it to the bread
machine because he was in charge all the way and never
had a failure. By mixing and kneading in the food
processor and allowing the dough to rise in the
microwave, bagels can be ready for boiling in under a
half hour. You can optionally use the microwave for
the first rise for dough that has been mixed in the
bread machine, by hand or with an electric mixer. Then
work the flavoring ingredients into the dough after
the first rise as you would for dough made in the
bread machine. Either active dry yeast or fast-rising
yeast can be used.

1. Mix 1/4 of the liquid to 110-115 degrees in the
microwave and add to the yeast and sugar in a small
cup. Mix gently and let sit for 5 minutes. Pour
remaining liquid in a cup and make it very cool, right
out of the refrigerator, or add an ice cube.

2. Put the metal cutting blade into the food processor
bowl. Measure flour and salt and put them into the
processor bowl. Pulse tow or three times, just enough
to mix the flour and salt. Add any oil or butter and
pulse until it disappears, tow or three pulses.

NOTE: Most food processors can mix 3 1/4 to 3 1/2 cups
of flour. However, it's possible to mix a larger or
double batch of dough. If the machine balks, it will
stop automatically. Let it cool down and restart it.
Or divide dough in half and continue processing each
half separately. When mixed, knead the two batches
together.

3. Pour yeast mixture into flour through the feeding
tube and pulse for another 5 or 10 seconds until it
forms a ball. Pulse a few more times to knead. When
dough appears to come away from sides, it is ready.

4. Remove dough from the processor bowl and hand-knead
to remove any gases. Let it rest for about 5 minutes.
If it's not elastic enough, add a few more drops of
water; if it's still too sticky, add a sprinkle of
flour until it is smooth, velvety and elastic. The
first rise can be done in a microwave oven in about 15
minutes or in a bowl in a draft-free environment for
about 1 hour. Microwave ovens vary in wattage, so the
rise period and settings may vary. You may have to
experiment.

To use a microwave oven, after the dough is kneaded,
carefully remove it and the metal blade from the
processor bowl. Form dough into a rectangle long
enough to wrap once around the processor bowl. Grease
dough with oil or nonstick vegetable spray, but do not
cover bowl. (Be sure the bowl has no metal parts.)
Place the bowl in the microwave.

Method 1: Microwave on LOW (30%), or DEFROST (about
30%), for 1 minute. Let rest for 10 minutes. Repeat
microwaving and resting 1 to 2 times, until the dough
has doubled in size. Test with your fingers until a
dent remains. If the dough springs back and dough has
not doubled, microwave once more for a few minutes
until a dent does remain and dough appears doubled in
size.

Method 2: Or, place dough in the processor bowl as
instructed. Position an 8-ounce microwave-safe cup
filled with water in the back corner of the microwave.
cover the processor bowl lightly with a damp tea towel
or plastic wrap and place it in the microwave on LOW
(30%), or DEFROST (30%) setting. Heat for 3 minutes,
rest for 3 minutes, heat for 3 minutes and rest for 6
minutes, repeating the 3-minute heat and the 6-minute
rest once or twice if necessary, until dough has
doubled in bulk.

To allow dough to rise in a draft free environment,
place dough in a large bowl lightly oiled with
vegetable oil. Turn dough so all surfaces are greased.
Cover with plastic wrap sprayed with nonstick
vegetable spray and let rise until doubled in bulk,
about 1 to 2 hours.

Proceed to Step 2: Shape Bagels.

CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3
From: Homenet Cook



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