| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread maili, Bagels | 16 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 2 | ts | Salt |
| Sugar | ||
| 4 | c | Flour; (4 to 4.5) |
| 1 | c | Water; Boiling potato wate |
| 2 | tb | Salad oil |
| 3 | Eggs |
INSTRUCTIONS
Combine yeast, salt, 2 teaspoons sugar and 1 1/2 cups flour in a large bowl. Heat potato water and salad oil in saucepan over low heat until very warm (120 - 130F). At low speed, beat this liquid into dry ingredients until just blended. Increase speed to medium and beat 2 minutes, scraping down bowl. Beat in 2 eggs and 1/2 cup flour to form a thick batter. Beat 2 minutes and scrape down bowl. Stir in about 2 cups flour to make a soft dough. Knead on lightly floured board until smooth and elastic, about 10 minutes. Add more flour while kneading, as needed. Shape dough into ball and place in greased bowl; turn dough over to grease top. Cover with moist towel and rise in warm place until double, about 1 1/2 hours. Punch down dough and cut dough into 16 pieces on lightly floured surface. Cover with moist towel and rest for 20 minutes. Roll each piece into 8 inch long strip. Form into rings and place 2 inches apart on 2 greased cookie sheets. Cover with moist towel and let rise in warm place for 30 minutes (dough will NOT be doubled). Preheat oven to 425F. In a 12 inch skilled, bring 1 inch of water and 2 tablespoons sugar to a boil over high heat. Reduce heat to medium and drop a few rings in at a time and simmer for 3 minutes, turning once. Remove rings to paper towels. Drain. Place on cookie sheets. Beat remaining egg slightly and brush over rings. Bake 20 to 25 minutes until light brown. Cool 5 minutes on wire rack. Cut in half across the width and toast to serve. Makes 16 bagels. >From: Katie E Green <kgreen@u.washington.edu> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Washington State Centenial Cookbook
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