*  Exported from  MasterCook  *
 
                    ABOUT BAGELS -- GENERAL DIRECTIONS 5
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Text
 
   STEP 6: BAKE
   
   Place bagels on a shelf just below the middle in a
   preheated 400F. oven and bake for 20 to 25 minutes or
   until the tops are a nice golden brown.
   
   BAKING SURFACES:
   
   Bake the bagels on a baking sheet. The easiest surface
   available to most home cooks is an aluminum cookie
   sheet or flat Teflon-coated sheet pan. Coat with a
   little oil and sprinkle very lightly with yellow
   cornmeal to prevent bagels from sticking. Or line the
   pan with parchment paper; it eliminates the use of oil
   and cornmeal and cleaning pans.
   
   Bake the bagels on wooden boards (described earlier in
   directions). Place bagels on the boards bottom side up
   to form a crusty bottom, and flip them off the board
   after 2 or 3 minutes onto a stone or sheet to continue
   baking.
   
   Bake the bagels directly on a baking stone or tiles.
   Place the stone or tiles on the lowest rack. Or line a
   baking sheet with the tiles and place that on the
   lowest rack. Preheat the oven, with stone or tiles
   inside, to 400F. for 1 hour before baking. Sprinkle
   cornmeal on the stone or tiles. Transfer unbaked
   bagels to the hot surface with a wooden peel (a
   long-handled wooden paddle used in baking), or any
   flat instrument with a long handle so you don't burn
   yourself; wear heavy padded gloves.
   
   Do not wash or immerse stone or tiles in cold water
   while they are hot; they may crack. Soak the cooled
   stone or tiles in cold water and scrape with a
   spatula. Do not use soap, as the surfaces tend to
   absorb soap, which will be imparted to the bagels.
   Stones and tiles will discolor, but that won't affect
   their baking ability. Don't place a hot stone directly
   on your kitchen counter; depending on the material,
   the heat could leave a mark.
   
   Steam baking gives bagel tops a crisp crust and extra
   shine. Create steam during the first few seconds of
   the baking by spraying the sides of the preheated oven
   with water from a spray bottle when you place the
   bagels inside. Place a heavy pan in the lower part of
   the oven bottom while it is heating. Place the bagels
   in the oven and then pour cold water or half a dozen
   ice cubes into the pan.
   
   STORING AND USING BAGELS:
   
   Bagels are best when they're eaten fresh from the oven
   while still warm. Because they don't usually contain
   egg or milk, they tend to dry out faster than breads
   that contain these ingredients. If you can't consume
   all the bagels in a reasonably short time, freezing
   them is recommended. It’s smart to slice them
   horizontally before freezing so you can toast only
   half at a time, if you wish.
   
   Thaw bagels on the kitchen counter in a plastic bag
   for about 15 minutes or toast directly from the
   freezer. Or zap them in the microwave oven for about 1
   minute on DEFROST and then toast them until lightly
   browned on top. Microwaving too long will make them
   tough.
   
   What if a few bagels get stale? Put them into your
   blender or food processor and grind them into bread
   crumbs. None of the tasty bread need ever go to waste!
   
   The Best Bagels are made at home by Dona Z. Meilach
   
   ISBN 1-55867-131-5
   
   Carolyn Shaw April 1996 From: Homenet Cook
  
 
 
                    - - - - - - - - - - - - - - - - - -