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                 ABOUT BAGELS -- GENERAL DIRECTIONS 2 B

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

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Text

 THE HEAVY DUTY MIXER WITH A DOUGH HOOK

 A heavy duty electric mixer with a dough hook will
 make short work of mixing small or large batches of
 dough quickly.

 Combine the warm liquid (110-115 degrees), syrup,
 honey or sugar, oil and yeast, and then add half the
 flour and all other dry ingredients. Add remaining
 flour until a ball forms.

 The dough hook will do part or all of the kneading,
 which should take about 5 minutes. If the dough begins
 to strain the machine, add more water so it becomes
 softer (check your manufacturer's directions; a heavy
 duty mixer with a dough hook should have no problem
 kneading). When dough appears near desired
 consistency, remove it from the bowl and knead in
 extra dough until it forms a soft ball. Follow the
 same first rise procedures as in the hand mixing or
 food processor methods. If a fast-rising yeast is
 used, the first rise is not necessary.

 Proceed to Step 2: Shape Bagels.

 BY HAND:

 Mix together warm water (110-115 degrees), yeast and 1
 tsp. sugar and let stand for 5 minutes. In a large
 bowl, add remaining sugar, salt and 2 cups flour. Stir
 in the yeast mixture. Add remaining flour, stirring to
 form dough.

 Turn dough out onto a lightly floured board. Knead
 dough by hand, adding more flour as necessary, for 10
 to 15 minutes until dough is smooth, shiny, stiff and
 elastic. Keep the board and your hands dusted with
 flour to prevent sticking.

 Knead by pushing down on the dough with the palms of
 your hands, exerting pressure from your shoulders.
 Lift the dough from the top edge, turn it a quarter
 turn, fold it in half, press again, turn, fold, press,
 and repeat the process until dough forms a cohesive
 ball. When the dough is no longer sticky, stretch it
 to help develop elasticity. Knead it a few more times
 (by now you should be about ready to drop dead and buy
 frozen Lender's <G>.) Drop it on your board, lift it,
 pick it up again and drop it again, continuing to
 stretch, drop and knead a few more times. If it
 becomes too stiff, add a few drops of water; if too
 sticky, add a little more flour. When optimally
 kneaded and shaped into a ball, dough will spring back
 when poked gently.

 Place dough in a lightly greased bowl. Turn dough so
 all surfaces are greased. cover with a sheet of
 plastic wrap sprayed with nonstick vegetable spray and
 let rise until doubled in bulk, about an hour. the
 test for proper rising, which about doubles the mass
 of the dough in size, is to poke two fingers lightly
 and quickly about 1/2" into dough. If dent stays,
 dough is doubled.

 Proceed to Step 2: Shape Bagels

 CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3

 The Best Bagels are made at home by Dona Z. Meilach

 ISBN 1-55867-131-5

 Carolyn Shaw April 1996 From: Homenet Cook



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