| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 16 | Servings | ||
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 1/2 | ts | Salt |
| 2 | qt | Water |
| 2 | ts | Sugar |
| 2 3/4 | c | All-purpose flour |
INSTRUCTIONS
From: nick@vlsi.polymtl.ca (Nick Ciarallo) Date: 20 Oct 1994 23:19:40 -0400 Dissolve yeast in 1 cup warm water in large mixing bowl. Stir in sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir in remaining flour. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up. Turn over and let rise in warm place until double (about 15 minutes). Dough is ready if an indentation remains when touched. Punch down dough; divide into 8 equal parts. Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a gel...or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape. Let rise 20 minutes. Heat oven to 375 deg. Heat 2 qts. water to boiling in large kettle. Reduce heat. Add 4 bagels. Simmer 7 minutes, turning once. Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time. **VARIATION** EGG BAGELS total amount of flour to 4 Cups. Knead 5 minutes. Let rise until double (about 45 minutes) Divide dough into 16 equal parts; shape; and let rise as directed. Add 2 T sugar to boiling water. Simmer 4 minutes, turning once. Beat 1 egg yolk and 1 T. water slightly; brush over simmering bagels. Bake as directed. -- makes 16 bagels -- from "Betty Crocker's Breads,"(C) General Mills, 1974, pub. by lden Press. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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