| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 200.1 | bagels? | DECEAT::FEINBERG | Don Feinberg | Fri Sep 26 1986 16:16 | 15 |
|
> Parev or Shalom,
??????
>> My wife is crazy about Bagles. Can somebody tell me how to make
>> bagles ??? is there any different recipes ???(I don't mean flavor)
I dunno about bagles, but I have some (_good_) recipes
for bagels.
I will get them over the weekend and try to type some in next week.
/don feinberg
|
| 200.2 | | ELWOOD::SIMON | | Fri Sep 26 1986 16:31 | 1 |
| >Armenian land?
|
| 200.3 | (providing the recipe is good) | FORTY2::YUILLE | Andrew Yuille | Mon Sep 29 1986 06:32 | 8 |
| Re .0... I guess your thoughts might not be far from the supplier
of the recipe if it doesn't turn out to be a good one, too... Perhaps
in view of the nature of the thoughts, its as well that you wouldn't
opt for that recipe too often.
Sorry. I couldn't resist that.
Andrew
|
| 200.4 | Don | JON::CHARCHAFLIAN | | Thu Oct 02 1986 09:58 | 6 |
| Don,
If you got the recipes, you can send them direct mail, if
you like.
Happy new year !!! Shana Tova !!!
|
| 200.5 | Recipe for Bagels | BAGELS::SREBNICK | David Srebnick, NCSS, LKG1-3/B19 | Thu Nov 06 1986 18:49 | 29 |
| This recipe for bagels is taken from the book "Jewish Cookery" by
Leah W. Leonard.
3 cups flour (plus 3 tablespoons for kneading board)
1.5 teaspoons salt
2 tablespoons sugar
1 package yeast
2/3 cup lukewarm water
3 tablespoons salad oil (or shortening)
1 egg
4 quarts boiling water to which add 2 tablespoons sugar
Sift dry ingredients together into a deep mixing bowl. Dissolve
yeast in 1/3 of the lukewarm water. Add oil or melted shortening
to remainder of warm water and stir into dissolved yeast. Make a
well in the center of flour mixture and stir in the liquid, adding
slightly beaten egg when half the liquid has been used. Stir briskly
to form a ball of dough and knead on a lightly floured board two
minutes. Return dough to mixing bowl, smooth side up, and punch
down three times. Cover and let rise at room temperature 15 to
20 minutes, or until the dough has come to top of bowl. Knead again
on board till smooth and elastic... Divide dough into 12 equal
portions. Form into lengths not more than 3/4 inch thick, pinching
ends together. Place on a floured cookie sheet and slip under broiler
flame 3 minutes. Drop each bagel into rapidly boiling water in
a deep kettle and cook over moderate heat 15 to 20 minutes. Skim
out and place on a cookie sheet. Bake at 375 degrees F for 10 minutes
then increase heat to 400 degrees F for 5-6 minutes or till bagels
are browned and crust golden brown and crisp, approximately 15 minutes.
|