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Bagels #6 #2


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Bread

Ingredients:

  • 1 tb Active dry yeast
  • 2 c Warm water
  • 1/4 c Non-diastatic malt powder (available from King Arthur Flour; but I've used malted milk powder; too)
  • 2 tb Sugar
  • 1 tb Salt
  • 5 3/4 c Unbleached all-purpose flour
WATER BATH
  • 2 qt Water
  • 2 tb Non-diastatic malt powder
  • 1 tb Sugar

Directions:

From: Debra Widera <widera@ADMIN.UNR.EDU>
 
Date: Thu, 8 Aug 1996 11:34:27 -0700 Directions--Conventional method (if using a bread machine, put in ingredients in order specified by machine manufacturer)
 
In a large bowl, dissolve the yeast in the warm water. Stir in the malt and sugar, then the salt and flour. Knead the dough til smooth (by hand, mixer or machine). Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap (I use an inverted plate) and allow to rise til doubled in bulk, 1 to 1 1/2 hours (this is the "Dough Cycle" on the bread machine)
 
When the dough has risen, punch it down and transfer it to a lightly greased work surface. Put the water for the bath into a large, shallow pan--the water should be about 3 inches deep (I use a stock- pot & the water is usually about 6 in. deep)--and add the malt and sugar. Bring the water to a boil while you're shaping the bagels.
 
Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball, poke a hole through the center with your index finger, and work into a hole; the dough will form a ring. Place the bagels on a parchment-lined, lightly greased or cornmeal-sprinkled baking sheet as you shape them. Boil immediately (*don't* let them rise a second time--they tend to totally collapse when they get boiled if you do).
 
Reduce the boiling water bath to a very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them for about 30 sec. on each side, then return to the baking sheet.
 
Bake the bagels in a preheated 425 deg. oven for 20 min. or until they're a deep golden brown. Yield 16-20 bagels, depending on size.
 
Options: After boiling, but before baking, brush bagels with an egg-&-water wash & sprinkle poppy seeds, caraway seeds, sesame seeds, coarse salt, dehydrated onion, etc.
 
For flavored bagels (like onion, rye or garlic) add ingredients to the dough before kneading. Bits of cooked spinach or fresh chive or garlic, diced onions, cinnamon and raisins are all popular.
 
EAT-L Digest 7 August 96
 
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.