The word literally means, 'self-pleasing.' It refers to a man who obstinately maintains his own opinion or asserts his own rights and does not care about the rights, feelings, and interests of others (Trench, Synonyms, p. 349). The self-willed man often takes the contrary view because he loves to assert himself and wield power over others. He never admits that he was wrong. He is not a team player. If he acts in such self-willed ways in the church or with other elders, you can assume that he runs his family like a drill sergeant. Don't make him an elder!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch	Breads	1	Servings

INGREDIENTS

8	oz	Water; 80 F
3	c	Bread Flour
2	tb	Sugar
1 1/2	ts	Salt
1 1/2	tb	Butter Or Margarine; Cut In 6 Pieces
2	ts	Active Dry Yeast Or 1 1/2 T Fast Rise
3	qt	Water
1	tb	Sugar
		Poppy or sesame seeds for garnish

INSTRUCTIONS

1. Add water to bread pan.
2. Add bread flour, 2 tablespoons sugar and salt to pan. Tap pan to settle
dry ingredients, then level dry ingredients, pushing some of the flour
mixture into the corners. Place pieces of butter around outer edges of pan
on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close
cover. Program Break Select for DOUGH, Press START-STOP button to turn
bread maker on. Press LOCK button to lock program into control. When dough
is done, audible alert will sound and bread maker will turn off
automatically. Remove pan from bread maker, then remove dough and place
into a lightly greased bowl, cover and refrigerate for 20 minutes.
5. Remove dough from refrigerator and place on lightly floured surface.
Roll out into a rectangle, about 1/2 inch thick. For bagels, divide dough
into 8 equal pieces: for bagelettes, divide dough into 16 equal pieces.
6. Form each piece of dough into a ball. punch hole in center with finger,
then stretch dough until center hole is 1 or 2 inches in diameter,
depending on size bagel being made. Place formed bagels on greased cookie
sheet about 2 inchs apart. Brush lightly with cold water, cover and let
rise in warm draft-free place for 30 - 40 minutes or until almost double in
size.
7. Bring 3 quarts water to boil in 5 quart dutch oven. Add sugar and stir
to dissolve. Reduce heat to simmer and carefully add 2 - 3 bagels or 4 - 5
bagelettes to hot water. Simmer for 3-4 minutes on each side. Remove with
slotted spoon, drain, then place on greased baking sheet, about 1 inch
apart. Sprinkle with poppy seeds or sesame seeds if desired, or leave
plain. Bake in preheated 450 degree oven for 12-15 minutes. Remove, turn
bagels over and bake on second side for 12-15 minutes or until golden
brown. Cool slightly before serving.
NOTES : I brown onions and garlic, drain good and put on bagels before
cooking, great.
Recipe by: Westbent Auto Dough Break and Dough Maker
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
ksmith3001@juno.com (Katherine L Smith) on Sep 11, 1997

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