Name: Bagels
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)

Some theological writers have ingeniously drawn an analogy between creation and providence, atonement and intercession; that just as Providence is the sustaining of the creative work – so that if Christ’s continual upholding arm were withdrawn, the outer material world would soon lapse into disorganization – so, the intercession of Jesus is the carrying out, and carrying on, of His propitiatory and mediatorial work – the complement of the great salvation consummated on Calvary.

John MacDuff

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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