About Bagels -- General Directions 1 A Recipe
The process is simple. Initially, the boiling procedure may seem
strange, but once you've done it, you'll wonder why you hesitated.
Just boil a pot of water as you would for spaghetti, and boil the
shaped bagel for about 2 minutes, turning once. Your first few bagels
may not come out round and smooth on top, but they'll taste good
anyway. Be patient. The second batch will look better; by the third,
you mat think you're ready to go into business.
Basically, these are the basic steps required to make bagels. We'll
go into each in detail.
1. Mix, knead and first rise: Mix flour, water, salt, sugar (or malt
or honey) and yeast, knead them and let the dough rise for about an
hour. Mixing and kneading can be done in a bread machine, a food
processor, a heavy duty mixer, or by hand. this same procedure is
used to make any yeast bread.
2. Shape bagels: Form the dough into the traditional bagel shape by
rolling, poking a hole in a ball or using a bagel cutter.
3. Second rise: Allow a short rest and second rise period, about 20
4. Boil or "kettle": Drop the bagels into boiling water for 1 to 3
minutes and drain. You can bake immediately or refrigerate for 1 to
5. Glaze and apply topping: This step is not essential to the final
6. Bake: Bake in a preheated oven for 20 to 35 minutes.
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 1 B
The Best Bagels are made at home by Dona Z. Meilach
Carolyn Shaw April 1996 From: Homenet Cook
to Bread Recipes
Food Tips of the Week
Dieting made easy
When deciding on a weight loss program, it is essential to try to restrict your intake of salt, fat and refined carbohydrate.
Some low carb diet pointers:
* Don't miss meals
Most reduced carbohydrate recipes are, errmm.., low in carbs. Your body needs energy, and carbs are a rapid acting energy source. A low carb diet requires extreme care in managing your intake of energy, as the energy provided by protein and fat is less efficient.
Foods rich in lycopene
(includes grapefruit, red bell peppers and sweet gourd)
The phytochemical lycopene is a non-synthetic chemical compound and part of the carotenid family of phytochemicals. This chemical is responsible for the vivid red colour of a good number of food types.
Intrestingly, unlike numerous healthy agents, it is not damaged if it is cooked, but is really increased in efficacy by being cooked.
Its most valuable value is that it serves as an antioxidant and appears to help to lower the chances of developing cancer.
This useful phytochemical is the most efficacious fighter of singlet oxygen, which is correlated with skin aging. It's also thought by many experts to block the development of atherosclerosis.
About Bagels -- General Directions 1 A Recipe - more haute cuisine from Recipes 4u
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