Subject: Bagels
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 09 2001 - 08:21:57 EDT
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F O O D F U N N Y
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Thanks to reader "Lhadley123" for this one:
A man walked into a restaurant in a strange town. The waiter came and
asked him for his order. Feeling lonely, he replied, "Meat loaf and a
kind word." When the waiter returned with the meat loaf, the man
said, "Where's the kind word?"
The waiter put down the meat loaf and sighed, bent down, and
whispered, "Don't eat the meat loaf."
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T O D A Y ' S R E C I P E
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Back in January when I switched from the seven-day format to the
current five-day format, I promised I would occasionally deliver some
of the "Extra" recipes I used to deliver on Sundays. This week I make
good on that promise with five breads from around the world.
Bagels require a unique two-step cooking process in order to develop
their smooth, chewy crust. You might want to try adding some raisins,
chopped nuts, spices, or dried onion flakes to this basic recipe.
Bagels
1 cup (250 ml) milk
4 Tbs (60 ml) butter
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1 package (1 Tbs, 15 ml) active dry yeast
1 egg
3 3/4 cups (950 ml) all-purpose flour, sifted
Combine the milk, butter, sugar, and salt in a small saucepan and heat
until just warm and the sugar has dissolved. Stir in the yeast and
allow to proof for 10 minutes. Combine the egg, flour, and milk
mixture in a large mixing bowl and stir to combine. Knead the dough,
adding more flour if necessary, for 10 minutes. Place in a greased
bowl and allow to rise until doubled in volume, about 1 hour. Punch
the dough down and divide into 18 pieces. Roll each piece into a log
about 7 inches (18 cm) long and tapered at the ends. Form the dough
into a ring, wetting the ends to help seal the ends of the dough. Let
rise, covered, on a floured board for 15 minutes. Drop the rings, one
or two at a time, into a large pot of boiling water. The bagels
should sink and begin to float almost immediately. Turn the bagels
when they float to the surface and boil for 3 minutes. Remove the
bagels with a slotted spoon and place on a greased baking sheet. Bake
in a preheated 400F (200C) oven for 20 to 25 minutes, until golden
brown and crisp. Mist lightly with water immediately upon removing
them from the oven and allow to cool. Makes 18 bagels.
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