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                 About Bagels -- General Directions 2 A

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
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                       Text

 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 F 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 two or three times, just enough
 to mix the flour and salt. Add any oil or butter and
 pulse until it disappears, two 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



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