Food recipes
Bagels
Bagels Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flours, bread, unenriched beverages, ovaltine, classic malt powder sugars, granulated salt, table vital wheat gluten wheat...
Bagels
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
sugars, granulated
salt, table
vital wheat gluten
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
Directions:
Make a sponge with the yeast, water and 6 oz flour.
Cover and let ferment at least 20 minutes.
Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
Mix about 8 minutes.
Add salt and any desired flavorings, mix about 2 minutes more.
Dough will be stiff Round, cover and ferment about 15 minutes.
Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2" in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
sugars, granulated
salt, table
vital wheat gluten
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
Directions:
Make a sponge with the yeast, water and 6 oz flour.
Cover and let ferment at least 20 minutes.
Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
Mix about 8 minutes.
Add salt and any desired flavorings, mix about 2 minutes more.
Dough will be stiff Round, cover and ferment about 15 minutes.
Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2" in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.