*  Exported from  MasterCook  *
 
                   ABOUT BAGELS -- GENERAL DIRECTIONS 2 A
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
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                         Text
 
   THE FOOD PROCESSOR
   
   A food processor will knead dough ingredients very
   quickly and easily. It will reduce the process to a
   few minutes, even cutting down the time of the a bread
   machine. Our testers found the results extremely
   reliable. One tester much preferred it to the bread
   machine because he was in charge all the way and never
   had a failure. By mixing and kneading in the food
   processor and allowing the dough to rise in the
   microwave, bagels can be ready for boiling in under a
   half hour. You can optionally use the microwave for
   the first rise for dough that has been mixed in the
   bread machine, by hand or with an electric mixer. Then
   work the flavoring ingredients into the dough after
   the first rise as you would for dough made in the
   bread machine. Either active dry yeast or fast-rising
   yeast can be used.
   
   1. Mix 1/4 of the liquid to 110-115 degrees in the
   microwave and add to the yeast and sugar in a small
   cup. Mix gently and let sit for 5 minutes. Pour
   remaining liquid in a cup and make it very cool, right
   out of the refrigerator, or add an ice cube.
   
   2. Put the metal cutting blade into the food processor
   bowl. Measure flour and salt and put them into the
   processor bowl. Pulse tow or three times, just enough
   to mix the flour and salt. Add any oil or butter and
   pulse until it disappears, tow or three pulses.
   
   NOTE: Most food processors can mix 3 1/4 to 3 1/2 cups
   of flour. However, it’s possible to mix a larger or
   double batch of dough. If the machine balks, it will
   stop automatically. Let it cool down and restart it.
   Or divide dough in half and continue processing each
   half separately. When mixed, knead the two batches
   together.
   
   3. Pour yeast mixture into flour through the feeding
   tube and pulse for another 5 or 10 seconds until it
   forms a ball. Pulse a few more times to knead. When
   dough appears to come away from sides, it is ready.
   
   4. Remove dough from the processor bowl and hand-knead
   to remove any gases. Let it rest for about 5 minutes.
   If it’s not elastic enough, add a few more drops of
   water; if it’s still too sticky, add a sprinkle of
   flour until it is smooth, velvety and elastic. The
   first rise can be done in a microwave oven in about 15
   minutes or in a bowl in a draft-free environment for
   about 1 hour. Microwave ovens vary in wattage, so the
   rise period and settings may vary. You may have to
   experiment.
   
   To use a microwave oven, after the dough is kneaded,
   carefully remove it and the metal blade from the
   processor bowl. Form dough into a rectangle long
   enough to wrap once around the processor bowl. Grease
   dough with oil or nonstick vegetable spray, but do not
   cover bowl. (Be sure the bowl has no metal parts.)
   Place the bowl in the microwave.
   
   Method 1: Microwave on LOW (30%), or DEFROST (about
   30%), for 1 minute. Let rest for 10 minutes. Repeat
   microwaving and resting 1 to 2 times, until the dough
   has doubled in size. Test with your fingers until a
   dent remains. If the dough springs back and dough has
   not doubled, microwave once more for a few minutes
   until a dent does remain and dough appears doubled in
   size.
   
   Method 2: Or, place dough in the processor bowl as
   instructed. Position an 8-ounce microwave-safe cup
   filled with water in the back corner of the microwave.
   cover the processor bowl lightly with a damp tea towel
   or plastic wrap and place it in the microwave on LOW
   (30%), or DEFROST (30%) setting. Heat for 3 minutes,
   rest for 3 minutes, heat for 3 minutes and rest for 6
   minutes, repeating the 3-minute heat and the 6-minute
   rest once or twice if necessary, until dough has
   doubled in bulk.
   
   To allow dough to rise in a draft free environment,
   place dough in a large bowl lightly oiled with
   vegetable oil. Turn dough so all surfaces are greased.
   Cover with plastic wrap sprayed with nonstick
   vegetable spray and let rise until doubled in bulk,
   about 1 to 2 hours.
   
   Proceed to Step 2: Shape Bagels.
   
   CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3
   From: Homenet Cook
  
 
 
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