About Bagels General Directions 4 B
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TOPPINGS: A variety of toppings can be added to the bagel before
baking, either directly to the dough after settling, or after the
bagel is glazed. Poppy seeds, sesame seeds, caraway seeds and coarse
salt are easiest to use because they can be placed in a dish directly
from the jar, and the bagel can be dipped into the dish; the seeds
adhere to the moist dough. Or they can be sprinkled on top of the
bagels just before baking, and pressed down lightly to adhere. I ve
seen bagels with sparse toppings and those that are covered from top
to bottom. There s no right or wrong way.
Add 1/2 cup finely chopped, sautéed onions to the tops of the bagels.
Add 1/2 cup finely chopped raw onions to the tops of the bagels; they
will cook right along with the bagels.
Use dehydrated onion flakes or packaged onion soup that you have
reconstituted with water, olive oil, or vegetable oil. Use 1 tbs. dry
product to 1/2 tbs. water or oil, and soak for 2 to 3 minutes.
Mix together 1/2 cup chopped yellow onions, 1 green onion (white part
only), 2 tsp. olive oil, 2 tsp. poppy seeds.
Sprinkle with garlic salt, finely chopped fresh garlic or garlic
flakes.
For the "Everything Bagel" (see recipe), combine 1/2 cup finely
chopped onions, 1 clove garlic, finely chopped, and 1/4 cup sesame
seeds. Sprinkle mixture on bagel tops before baking.
Use ground caraway or whole caraway seeds. These are particularly
good on rye bagels. They can be combined with the topping for the
"everything bagel".
Sprinkle with red pepper flakes, adjusting the "heat" to your liking.
Top with mixed fresh herbs, including parsley, chives and dill.
Dip into or distribute about 1/4 cup coarse salt or kosher salt on
top of 1 batch of bagels just before baking.
Poppy, caraway, sesame and celery seeds can be used directly from the
jar. Just dip the bagels into a dish of seeds or sprinkle seeds on
top.
Toasting nuts before using them on (and in) bagels enhances their
flavor. Walnuts, almonds, pecans or hazelnuts can be used on bagels
as toppings and also added to the dough at the beginning or before
they are shaped and rise the second time.
Sprinkle with rolled oats or multigrain cereal, which will brown while
baking.
Proceed to Step 6: Baking
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 5
The Best Bagels are made at home by Dona Z. Meilach
ISBN 1-55867-131-5
Carolyn Shaw April 1996 From: Homenet Cook
Servings: 1
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About Bagels General Directions 5
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 hom (Upload by user)
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 hom (Upload by user)
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1 x See Below There are basically two kinds of yeast doughs kneaded and batter. Both doughs need to rise before shaping and baking. To let dough rise, cover and keep in a warm, draft free place. If necessary, place covered bowl of dough on wire rack over a bowl of warm (Upload by user)
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Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125 130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough on work surface sprinkled wi (Upload by user)
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Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.br (Upload by user)
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In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 tablespoons of the shortening, and the cold water together and add to the yeast mixture. Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to (Upload by user)
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from The Record Searchlight by Millie Ellis Beat egg; stir in milk, oil, and applesauce.Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Grease muffin cups or line with paper baking cups; fill 2/3 full. Mix together 1/2 tsp. cinnamon (Upload by user)
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Add ingredients to machine according to manufacturer s directions. This is the best loaf of light, airy bread that I have made in my ABM. I wish I could say what ABM Bread book it came from, but I got the recipe before I was concerned about such things. Never made it u (Upload by user)
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Soak the beans overnight in cold water. Drain, rub off and discard the skin, cover beans again with cold water and soak for 2 3 hours longer. Drain, rinse, and put through a meat grinder using the finest blade, or reduce bit by bit in an electric blender. Grind the peppers. (Upload by user)
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Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal baking pan or deep 12 inch skillet with oven safe handle. In large bowl, with spoon, mix cornmeal, baking powder, baking soda, and solt. Stir in buttermilk and remaining ingredients except chicken broth (Upload by user)
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TAG: dough, minutes, bread, flour, mixing, cumin, water, ,
1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2 3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by t (Upload by user)
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All About Buckwheat
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The many forms of Buckwheat!: Buckwheat Seed: It s a fruit, not a grain. Planted around the world. Triangular hard hull. Fresh seeds can be sprouted; ready to eat in about 5 days. Kasha: Hulled and roasted to bring out distinctive, nutlike flavor. Packaged four (Upload by user)
TAG: buckwheat, whole, flour, ,
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Beat egg and add salt, sugar and molasses. Add sour milk and all bran and let set till most of moisture is taken up, add flour and soda. Put in greased loaf pan and bake in 350 F oven for 1 hour. P.S. Sour milk by adding 1 T. vinegar to the milk or use sweet milk and cut sod (Upload by user)
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Preheat the oven to 375 degrees. Combine all the dry ingredients in a large bowl. Cut the butter into small bits and stir them into the dry ingredients, using your finger tips to make sure its well combined. (Note:I used a pastry cutter.worked just as well as my fingers (Upload by user)
Preheat the oven to 375 degrees. Combine all the dry ingredients in a large bowl. Cut the butter into small bits and stir them into the dry ingredients, using your finger tips to make sure its well combined. (Note:I used a pastry cutter.worked just as well as my fingers (Upload by user)
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