*  Exported from  MasterCook  *
 
                   ABOUT BAGELS -- GENERAL DIRECTIONS 2 B
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
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                         Text
 
   THE HEAVY DUTY MIXER WITH A DOUGH HOOK
   
   A heavy duty electric mixer with a dough hook will
   make short work of mixing small or large batches of
   dough quickly.
   
   Combine the warm liquid (110-115 degrees), syrup,
   honey or sugar, oil and yeast, and then add half the
   flour and all other dry ingredients. Add remaining
   flour until a ball forms.
   
   The dough hook will do part or all of the kneading,
   which should take about 5 minutes. If the dough begins
   to strain the machine, add more water so it becomes
   softer (check your manufacturer’s directions; a heavy
   duty mixer with a dough hook should have no problem
   kneading). When dough appears near desired
   consistency, remove it from the bowl and knead in
   extra dough until it forms a soft ball. Follow the
   same first rise procedures as in the hand mixing or
   food processor methods. If a fast-rising yeast is
   used, the first rise is not necessary.
   
   Proceed to Step 2: Shape Bagels.
   
   BY HAND:
   
   Mix together warm water (110-115 degrees), yeast and 1
   tsp. sugar and let stand for 5 minutes. In a large
   bowl, add remaining sugar, salt and 2 cups flour. Stir
   in the yeast mixture. Add remaining flour, stirring to
   form dough.
   
   Turn dough out onto a lightly floured board. Knead
   dough by hand, adding more flour as necessary, for 10
   to 15 minutes until dough is smooth, shiny, stiff and
   elastic. Keep the board and your hands dusted with
   flour to prevent sticking.
   
   Knead by pushing down on the dough with the palms of
   your hands, exerting pressure from your shoulders.
   Lift the dough from the top edge, turn it a quarter
   turn, fold it in half, press again, turn, fold, press,
   and repeat the process until dough forms a cohesive
   ball. When the dough is no longer sticky, stretch it
   to help develop elasticity. Knead it a few more times
   (by now you should be about ready to drop dead and buy
   frozen Lender’s <G>.) Drop it on your board, lift it,
   pick it up again and drop it again, continuing to
   stretch, drop and knead a few more times. If it
   becomes too stiff, add a few drops of water; if too
   sticky, add a little more flour. When optimally
   kneaded and shaped into a ball, dough will spring back
   when poked gently.
   
   Place dough in a lightly greased bowl. Turn dough so
   all surfaces are greased. cover with a sheet of
   plastic wrap sprayed with nonstick vegetable spray and
   let rise until doubled in bulk, about an hour. the
   test for proper rising, which about doubles the mass
   of the dough in size, is to poke two fingers lightly
   and quickly about 1/2 into dough. If dent stays,
   dough is doubled.
   
   Proceed to Step 2: Shape Bagels
   
   CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3
   
   The Best Bagels are made at home by Dona Z. Meilach
   
   ISBN 1-55867-131-5
   
   Carolyn Shaw April 1996 From: Homenet Cook
  
 
 
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