I love bread. Plain and simple. I just love it in all forms. Today was rainy and cool out and it just called for some sort of bread product. I decided to try this recipe that is in a new book I just got: "Bernard Clayton's New Complete Book of Breads". I have only tried a couple of the hundreds of recipes in this book. They all look amazing.
Ingredients:
3 1/2 c bread or all purpose flour
2 pkgs dry yeast
3 tbsp sugar
1 tbsp salt
1 1/2 c hot water (120 to 130 degrees)
3 qrts water
1 1/2 tbs sugar
1 egg white, beaten, mixed with 1 tsp water
topping of choice
Equipment
1 baking sheet, greased or teflon, or parchment paper (sprinkled with cornmeal)
4 1/2 qrt sauce pan
Directions:
1. In large mixing bowl combine 3 cups flour with all the other dry ingredients.
2. Pour in the hot water and stir vigorously with a spoon or the flat beater at low speed for 2 minutes.
3. Add the remaining flour a little at a time. When the batter gets thick and heavy, attach the dough hook.
4. Knead by hand for 10 minutes or with dough hook until the dough feels firm and solid when pinched with your fingers.
5. Place dough into greased bowl and cover tightly with plastic wrap. Let sit at room temp. until doubled.
6. Turn the dough out onto a floured surface and punch down with extended fingers. Divide into 10 pieces of dough. Shape each into a ball and allow to rest for a few minutes.
7. With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down and smooth the rough edges. It should look like a bagel!
8. Cover them with wax paper and leave at room temp only until the dough is slightly raised, about 10 min.
9. Pre heat oven to 400. Start a pot of boiling water, add the sugar, then lower to a simmer.
10. Gently lift one bagel at a time into the water. Do not crowd the pan, only 2 or 3 at a time. Simmer for 1 minute turning over once. Lift out and drain briefly on a towel, then place on the prepared baking sheet.
11. Brush lightly with the egg white/water mixture and sprinkle on what ever topping you like. ex: salt, onion bits, sesame, poppy seeds, garlic garlic from tastefully simple... what ever you want.
12. Bake at 425 for 25 to 30 minutes. Place on a metal rack to cool.
6. Turn the dough out onto a floured surface and punch down with extended fingers. Divide into 10 pieces of dough. Shape each into a ball and allow to rest for a few minutes.
7. With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down and smooth the rough edges. It should look like a bagel!
8. Cover them with wax paper and leave at room temp only until the dough is slightly raised, about 10 min.
9. Pre heat oven to 400. Start a pot of boiling water, add the sugar, then lower to a simmer.
10. Gently lift one bagel at a time into the water. Do not crowd the pan, only 2 or 3 at a time. Simmer for 1 minute turning over once. Lift out and drain briefly on a towel, then place on the prepared baking sheet.
12. Bake at 425 for 25 to 30 minutes. Place on a metal rack to cool.
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