Whenever happy confidence in the sovereign power of God for our own lives and the lives of others grows weak, legalism creeps in. We inevitably try to compensate for loss of dynamic faith by increased moral resolve and the addition of man-made regulations. But wherever joyful confidence in the power of God is waning, the flesh is waxing. Which means that the morality we had hoped would save ourselves and the regulations we hoped would purify our church fall victim to the massive power of the flesh and become its instruments of self-reliance and self-sufficiency.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

8	c	Flour
1	tb	Salt
1	tb	Sugar
2		Cakes fresh yeast
2	c	Lukewarm potato water*
1/4	c	Salad oil
4		Eggs; slightly beaten
2	tb	Sugar
2	qt	Boiling water
		Poppy seed or sesame seed; (optional)

INSTRUCTIONS

You are absolutely correct on both counts - they are both easy and
delightfully delicious. This is the recipe I have been using to make
homemade bagels since the '60's. This recipe comes from an absolutely
marvelous little cookboo (currently in reprint) named "Love and Knishes"
authored by Sara Kasden, and sub titled "How to Cook Like a Jewish Mother".
It's full of great recipes as well as top notch humor.
Sift together dry ingredients into a large mixing bowl. Soften yeast in one
third of the potato water. Add to the flour. Add oil to the remaining
potato water and stir into the flour. Add eggs and stir briskly to form a
ball of dough.
Knead on a lightly floured board for 10 minutes. This must be a firm dough;
add more flour if necessary. Return to the bowl, smooth side up. Cover with
a tea towel and let rise at room temperature until the dough rises to the
top of the bowl. Knead again on a lightly floured board until smooth and
elastic (as for rolls). Pinch off pieces of dough and roll between the
palms to form ropes about 6 inches long and 3/4 inch wide. Pinch the ends
together firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into the water one at a time. As
they come to the surface, turn them over. Boil 1 minute longer on the
second side. Place on a greased cooky sheet and bake at 450 until the crust
is golden brown and crisp, 10 to 15 minutes. Bagels may be sprinkled with
poppy seed or sesame seed before baking, if desired. Makes about 30.
* Potato water is water in which potatoes have been boiled. Plain water may
be used in it's place, but bagels are better with potato water!
Posted to EAT-L Digest  by BirdsEtc <BirdsEtc@AOL.COM> on Jan 7, 1998

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