About Bagels -- General Directions 2 A Recipe


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About Bagels -- General Directions 2 A Recipe from the Recipes 4U Collection

 

About Bagels -- General Directions 2 A Recipe

Recipe Ingredients

1 text

Recipe Preparation

THE FOOD PROCESSOR

A food processor will knead dough ingredients very quickly and
easily. It will reduce the process to a few minutes, even cutting
down the time of the a bread machine. Our testers found the results
extremely reliable. One tester much preferred it to the bread machine
because he was in charge all the way and never had a failure. By
mixing and kneading in the food processor and allowing the dough to
rise in the microwave, bagels can be ready for boiling in under a
half hour. You can optionally use the microwave for the first rise
for dough that has been mixed in the bread machine, by hand or with
an electric mixer. Then work the flavoring ingredients into the dough
after the first rise as you would for dough made in the bread
machine. Either active dry yeast or fast-rising yeast can be used.

1. Mix 1/4 of the liquid to 110-115 degrees in the microwave and add
to the yeast and sugar in a small cup. Mix gently and let sit for 5
minutes. Pour remaining liquid in a cup and make it very cool, right
out of the refrigerator, or add an ice cube.

2. Put the metal cutting blade into the food processor bowl. Measure
flour and salt and put them into the processor bowl. Pulse tow or
three times, just enough to mix the flour and salt. Add any oil or
butter and pulse until it disappears, tow or three pulses.

NOTE: Most food processors can mix 3 1/4 to 3 1/2 cups of flour.
However, it's possible to mix a larger or double batch of dough. If
the machine balks, it will stop automatically. Let it cool down and
restart it. Or divide dough in half and continue processing each half
separately. When mixed, knead the two batches together.

3. Pour yeast mixture into flour through the feeding tube and pulse
for another 5 or 10 seconds until it forms a ball. Pulse a few more
times to knead. When dough appears to come away from sides, it is
ready.

4. Remove dough from the processor bowl and hand-knead to remove any
gases. Let it rest for about 5 minutes. If it's not elastic enough,
add a few more drops of water; if it's still too sticky, add a
sprinkle of flour until it is smooth, velvety and elastic. The first
rise can be done in a microwave oven in about 15 minutes or in a bowl
in a draft-free environment for about 1 hour. Microwave ovens vary in
wattage, so the rise period and settings may vary. You may have to
experiment.

To use a microwave oven, after the dough is kneaded, carefully remove
it and the metal blade from the processor bowl. Form dough into a
rectangle long enough to wrap once around the processor bowl. Grease
dough with oil or nonstick vegetable spray, but do not cover bowl.
(Be sure the bowl has no metal parts.) Place the bowl in the
microwave.

Method 1: Microwave on LOW (30%), or DEFROST (about 30%), for 1
minute. Let rest for 10 minutes. Repeat microwaving and resting 1 to
2 times, until the dough has doubled in size. Test with your fingers
until a dent remains. If the dough springs back and dough has not
doubled, microwave once more for a few minutes until a dent does
remain and dough appears doubled in size.

Method 2: Or, place dough in the processor bowl as instructed.
Position an 8-ounce microwave-safe cup filled with water in the back
corner of the microwave. cover the processor bowl lightly with a damp
tea towel or plastic wrap and place it in the microwave on LOW (30%),
or DEFROST (30%) setting. Heat for 3 minutes, rest for 3 minutes,
heat for 3 minutes and rest for 6 minutes, repeating the 3-minute
heat and the 6-minute rest once or twice if necessary, until dough
has doubled in bulk.

To allow dough to rise in a draft free environment, place dough in a
large bowl lightly oiled with vegetable oil. Turn dough so all
surfaces are greased. Cover with plastic wrap sprayed with nonstick
vegetable spray and let rise until doubled in bulk, about 1 to 2
hours.

Proceed to Step 2: Shape Bagels.

CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3 From: Homenet Cook

 

 

Servings: 1

 

 

 

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Food Tips of the Week

Diet tips

In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some low carbohydrate diet guidlines:
* You can create really nice smoothies with reduced carbohydrate yogurt. Admittedly, you can't really describe it as cooking, but if you are missing your smoothies you can throw them together with reduced carb yogurt and fruit. Obviously, you will need to make sure you use only fruit that is low in carbs and use the whole fruit as the fiber is important too.

* Make low carb bread crumbs for deep fried foods. Whilst you can sometimes buy low carb breadcrumbs, you can make them at home by using reduced carbohydrate bread. Simply toast the reduced carb bread in your oven on a sheet of baking paper. Once it is quite hard and crispy, process it in the food processor or blender. To store, keep in an airtight jar or container.

Lycopene super foods
(includes apricot, papaya & baby jackfruit)

The phytochemical lycopene is a non-synthetic compound used to color foods and member of the same group of phytochemicals as carotene. This chemical is accountable for the deep red colour of quite a few natural foods.

Fortunately, unlike numerous nutrients, it does not become less effective if cooked but is genuinely improved by the cooking process.

. Its most valuable health contribution is that it works as an antioxidant and appears to help lower the risks of cancer.

Lycopene is the most powerful carotenoid quencher of singlet oxygen, which is correlated with aging of the skin. It's also believed to curtail the development of diseases affecting arterial blood vessels.






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About Bagels -- General Directions 2 A Recipe

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