Food recipes
BAGELS Classes: Breads
BAGELS Classes: Breads Servings: 12 Ingredients: • 1 package Fast paced dry yeast • 1 cup Milk • 1/3 cup Hot water • 1 Egg; beaten with a smallall • 1 tsp Salt • - water for glaze • 4 cup All-reason flour • Coarse sal...
BAGELS Classes: Breads
Servings: 12
Ingredients:
• 1 package Fast paced dry yeast
• 1 cup Milk
• 1/3 cup Hot water
• 1 Egg; beaten with a smallall
• 1 tsp Salt
• - water for glaze
• 4 cup All-reason flour
• Coarse salt, or poppy seeds
• 2 tbsp Sugar
Instructions:
1. Sprinkle the yeast around the heat water, stir, and allow dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a foodstuff processor ready with the dough blade.
2. Pulse the mix lotsp of instances to mix it nicely. (This stage aerates the substances. Mix the yeast mix and milk in just a measuring cup.
3. With the engine functioning, pour the mix during the feed tube. Knead until eventually the mix balls alongside one another and is no lengthier sticky, concerning 60 seconds.
4. Evenly flour a superior plasticup bag, place the dough in just it, squeeze out the air, and stop the close of the bag with a twist tie.
5. Allow the dough add till doubled, concerning 45 minutes. Punch it down. (At this simple fact, the dough can be refrigerated for up to 4 times.
6. Serve it to area temperature ahead of continuing.) Allow the dough relax for 10 minutes. Pull off areas of dough to style 12 2-inch balls.
7. Poke a finger for the duration of the ball, developing a gap the sizing of a golfing ball. With your hands, condition the bagel lightly.
8. Put the bagels on a tray or cookie sheet, cover them with oiled plasticup wrap, and allow them add till puffy, about 30 minutes.
9. Preheat the oven to 400°F. Serve 4 quartsp of water to the boil in just a vast pot. Add the staying 2 tsp of sugar.
10. Poach the bagels, 3 or 4 at a year, for 30 seconds. Transform them and poach for 30 seconds even more.
11. Remove them with a slotted spoon, allow for them drip quickly on a towel kepint less than the spoon, and Area them 1 inch aside on baking sheets.
12. Brush every bagel with a very little of the egg glaze. (At this stage you may well sprinkle on coarse salt, or poppy or sesame seeds).
13. Bake until golden, about 15 minutes. Allow neat on racks.
Servings: 12
Ingredients:
• 1 package Fast paced dry yeast
• 1 cup Milk
• 1/3 cup Hot water
• 1 Egg; beaten with a smallall
• 1 tsp Salt
• - water for glaze
• 4 cup All-reason flour
• Coarse salt, or poppy seeds
• 2 tbsp Sugar
Instructions:
1. Sprinkle the yeast around the heat water, stir, and allow dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a foodstuff processor ready with the dough blade.
2. Pulse the mix lotsp of instances to mix it nicely. (This stage aerates the substances. Mix the yeast mix and milk in just a measuring cup.
3. With the engine functioning, pour the mix during the feed tube. Knead until eventually the mix balls alongside one another and is no lengthier sticky, concerning 60 seconds.
4. Evenly flour a superior plasticup bag, place the dough in just it, squeeze out the air, and stop the close of the bag with a twist tie.
5. Allow the dough add till doubled, concerning 45 minutes. Punch it down. (At this simple fact, the dough can be refrigerated for up to 4 times.
6. Serve it to area temperature ahead of continuing.) Allow the dough relax for 10 minutes. Pull off areas of dough to style 12 2-inch balls.
7. Poke a finger for the duration of the ball, developing a gap the sizing of a golfing ball. With your hands, condition the bagel lightly.
8. Put the bagels on a tray or cookie sheet, cover them with oiled plasticup wrap, and allow them add till puffy, about 30 minutes.
9. Preheat the oven to 400°F. Serve 4 quartsp of water to the boil in just a vast pot. Add the staying 2 tsp of sugar.
10. Poach the bagels, 3 or 4 at a year, for 30 seconds. Transform them and poach for 30 seconds even more.
11. Remove them with a slotted spoon, allow for them drip quickly on a towel kepint less than the spoon, and Area them 1 inch aside on baking sheets.
12. Brush every bagel with a very little of the egg glaze. (At this stage you may well sprinkle on coarse salt, or poppy or sesame seeds).
13. Bake until golden, about 15 minutes. Allow neat on racks.