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Bread BAGELS (BREADMAKER)
 
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Rüzgarlı Sokak
Aşçıbaşı
Aşçıbaşı


Joined: 15 Feb 2007
Posts: 24

PostPosted: Sat Apr 07, 2007 7:57 pm    Post subject: BAGELS (BREADMAKER) Reply with quote

BAGELS (BREADMAKER)

Servings: 12

SMALL 8
2/3 c Water
2/3 c Whole wheat flour
1 tb Honey
1 1/3 c Bread flour
1 ts Salt
1 ts Yeast

MEDIUM 12
1 c Water
1 c Whole wheat flour
1 1/2 tb Honey
2 c Bread flour
1 1/2 ts Salt
1 1/2 ts Yeast

LARGE 16
1 1/3 c Water
1 1/3 c Whole wheat flour
2 tb Honey
2 2/3 c Bread flour
2 ts Salt
2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together. Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes.

This recipe is from Donna German's first Breadmachine Cookbook, pages 160- 161.

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pilich
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 02 Mar 2007
Posts: 53

PostPosted: Wed Apr 18, 2007 1:34 pm    Post subject: BAGELS Reply with quote

BAGELS

Servings: 12
1 pk Active dry yeast
1 c Milk
1/3 c Warm water
1 Egg; beaten with a little water for glaze
1 ts Salt
4 c All-purpose flour
coarse salt, or poppy seeds
2 tb Sugar

Sprinkle the yeast over the warm water, stir, and let dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor equipped with the dough blade. Pulse the mixture several times to mix it well. (This action aerates the ingredients. Combine the yeast mixture and milk in a measuring cup. With the motor running, pour the mixture through the feed tube. Knead until the mixture balls together and is no longer sticky, about 60 seconds. Lightly flour a large plastic bag, place the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point, the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) Let the dough rest for 10 minutes.
Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With your fingers, shape the bagel evenly. Put the bagels on a tray or cookie sheet, cover them with oiled plastic wrap, and let them rise until puffy, about 30 minutes.
Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a slotted spoon, let them drip briefly on a towel held under the spoon, and place them 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.

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PazarOla
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 07 Aug 2005
Posts: 42
Location: Rize

PostPosted: Fri Apr 20, 2007 7:08 am    Post subject: BAGELS Reply with quote

BAGELS

Servings: 12
3/4 pt Warm water
1 tb Sugar
2 Envelopes dry yeast
1 Egg white; beaten
1 1/2 oz Sugar Salt; -=OR= Sesame, Poppy -=OR= Caraway seeds (optional)
1/2 oz Salt -
3 1/2 c Bread flour
2 qt Boiling water

This is the bagel recipe taught at the New York Cooking School.

PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm. Place dough in a clean, greased bowl. Cover and let rise until double. Bring water to a boil and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.
With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes. Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once. Drain and place on greased baking sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny. Cool on a rack.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




WHOLE WHEAT BAGELS HARVEST ROUND BREAD (BREADMAKER) NO-FAT BAGELS FOR BREADMACHINE SPAM Breakfast Bagels

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