Bagels With Variations I

It is a calling to do what only single men and women in Christ can do in this world, namely, to display by the Christ-exalting devotion of your singleness the truths about Christ and His kingdom that shine more clearly through singleness than through marriage. As long as you are single, this is your calling: to so live for Christ as to make it clearer to the world and to the church 1. that the family of God grows not by propagation through sexual intercourse, but by regeneration through faith in Christ; 2. that relationships in Christ are more permanent; and more precious, than relationships in families; 3. that marriage is temporary and finally gives way to the relationship to which it was pointing all along: Christ and the church – the way a picture is no longer needed when you see face-to-face; 4. and that faithfulness to Christ defines the value of life; all other relationships get their final significance form this. No family relationship is ultimate; relationship to Christ is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Breads	12	Servings

INGREDIENTS

4 1/2	c	All-purpose flour
		approximately
1		Active dry yeast
1 1/2	c	Warm water, 120x to 130x
1/4	c	Sugar

INSTRUCTIONS

Combine 2 cups of the flour and the yeast. Add warm water, 3 tbsp of
the sugar, and 1 tsp of salt. Beat with an electric mixer on low  speed
for 30 seconds, scraping bowl constantly. Beat on high speed  for 3
minutes. Using a spoon, stir in as much remaining flour as you  can.
Turn out onto a lightly floured surface. Knead in enough reamining
flour to make a moderately stiff dough that is smooth and elastic  (6-8
min total). Cover; let rest 10 min. Working quickly, divide  dough into
12 portions. ***Shape each into a smooth ball. Punch a  hole in the
center of each ball.  Pull dough gently to make a 2" hole, keeping
bagel uniformly  shaped.*** Place on a greased baking sheet. Cover; let
rise 20 min.  Broil raised bagels about 5" from heat for 3-4 min,
turning once (tops  should not brown). Meanwhile, in a 12" skillet or 4
1/2 qt. Dutch oven  bring 6 cups water and remaining 1 tbsp sugar to
boiling. Reduce heat  and simmer bagels, four or five at a time, for 7
min, turning once.  Drain on paper towels. Place on well-greased baking
sheet. Bake at  375x for 25 to 30 min ortill tops are golden brown.
Makes 12 bagels.  VARIATIONS  LIGHT RYE BAGELS: Stir 1 tsp caraway seed
in with the yeast.  Substitute 1 1/2 cups rye flour for 1 1/2 cups of
the stirred-in  flour.  HERB BAGELS: Stir 1 1/2 tsp dried basil,
crushed; 1 1/2 tsp dried  dillweed; or 1-1 1/2 tsp garlic powder in
with the yeast.  ONION BAGELS: Stir 2 tbsp dried minced onion and, if
desired, 2 tbsp  cooked bacon pieces into the flour with the yeast.
WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2
cups of the stirred-in flour. Add 3/4 cup of raisins if desired.  NOTES
: ** I prefer to roll the dough in a rope and wrap it around my  hand
to form the bagels. Posted to Bakery-Shoppe Digest V1 #495 by  Rhonda
<layla696@ix.netcom.com> on Jan 8, 1998

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 187 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 1.9mg Potassium: 50.5mg Carbohydrates: 39.9g Fiber: 1.3g Sugar: 4.3g Protein: 4.8g