BB—Lancaster Farming, Saturday, July 14,1984
Cook’S ?r %
Question V /
Comer
ANSWER - Mitz Zook, Belleville, requested a recipe for
bagels. Thanks go to Mrs. Stauffer, Selinsgrove, and to
Ginny Atkinson, Bridgeton, NJ, for sending in bagel recipes.
Water Bagels
4 to 5 cups unsifted flour
3 tablespoons sugar
1 tablespoon salt
1 package active dry yeast
IVa cups very warm tap water (120-130° F.)
1 egg white, beaten
1 tablespoon cold water
In large bowl thoroughly mix IVz cups flour, sugar, salt
and dry yeast. Gradually add tap water to dry ingredients
and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add x h cup flour. Beat at high
speed two minutes, scraping bowl occasionally. Stir in
enough additional flour to make a soft dough. Turn out onto
lightly floured board; knead until smooth and elastic. Place
in ungreased bowl. Cover, let rise in warm place for 20
minutes. (Dough will NOT be doubled in bulk.) Punch down.
Turn out onto lightly-floured board. Roll dough into rec
tangle, 12xl0-inches. Cut dough into 12 equal strips, 1 x 10
inches each. Pinch ends of strips together to form circles.
Place on ungreased baking bowl. Cover, let rise in warm
place for 20 minutes. (Dough will NOT be doubled in bulk.)
Boil IV* inch depth of water in a large shallow pan. Lower
heat and add a few bagies at a time. Simmer 7 minutes.
Remove from water and place on towel to cool. Cool 5
minutes. Place on ungreased baking sheets. Bake at 375° F.
for 10 minutes. Remove from oven. Brush with combined
egg white and cold water. Return to oven, bake about 20
minutes longer or until done. Remove from baking sheets
and cool on wire racks. If desired, split and serve toasted
with margarine or cream cheese. Makes 1 dozen.
Egg Bagels
4 cups bread flour
V* cup lukewarm water
1 envelope (2'/2 teaspoons, l /« ounce) dry yeast
2 teaspoons sugar
V* cup vegetable oil
2 eggs
I V* teaspoons salt
For boiling and for the glaze:
2 quarts water
IV2 tablespoons sugar
1 egg, beaten with a pinch of salt
Sift the flour into a large bowl. Make a well in the center.
Pour in one-quarter cup lukewarm water. Spinkle the yeast
on top and add one teaspoon sugar. Leave for 10 minutes
until the yeast is foamy. Add the remaining sugar, oil, eggs,
remaining water and salt. Mix with a wooden spoon until the
ingredients begin to come together to a dough. When mixing
with a spoon becomes difficult, continue mixing by hand.
Knead the dough vigorously on a work surface until it is
very smooth and no longer sticky, about 10 minutes. Put the
dough in a clean, oiled bowl, cover with a damp cloth and let
rise in a warm place about one hour or until light but not
doubled in volume. The dough can be made one day ahead;
it should be left to rise one-half hour, then punched down
and refrigerated overnight. Be sure that it is covered with a
damp cloth so it doesn’t dry out; let it come to room tem
perature before continuing.
Knead the dough again lightly. Roll it to a thick log and cut
it into 12 pieces with a floured knife. To shape the bagels,
roll each piece of dough to a very smooth ball by holding it
under your cupped palm on an unfloured surface, and
rolling it over and over on the surface, pressing quite hard.
The more the dough is rolled, the more even in shape the
final bagel will be. Flatten the ball slightly. Make a hole in
the center. Twirl the dough to make the hole two-fingers
wide. Gently pull the edges to even out the shape of the
bagel. Cover and let rise on floured board for 15 minutes.
Preheat the oven to 400° F. To boil the bagels, bring the
water and sugar to a boil. Add three or four bagels and boil
one minute. Turn them over and boil one minute. Turn them
over and boil one minute more. If the holes begin to close,
use the handle of a wooden spoon to keep them open. With
a slotted spoon, transfer bagels to a cloth or to paper
towels. Repeat with remaining bagels.
Put the bagels on two lightly floured or greased baking
sheets. Brush with egg glaze. Bake about 20 minutes or
until browned; if both baking sheets don't fit on the center
Dips and dressings
(Continued from Page B 6)
ORANGE BUTTER
FOR BEETS
To V* cup butter or margarine,
add 3 tablespoons orange juice and
1 tablespoon grated orange rind.
Simmer for a few minutes over low
heat and serve over beets.
overtrade bake them one above the other and switch their
positions after 10 minutes. If not serving them right away,
cool them on a rack and wrap them. They keep two days at
room temperature. They can also be frozen and reheated
before serving. Makes 12 bagels.
QUESTION - Laura England, Lancaster, is looking for a
creamy potato soup recipe.
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Proven
Gutter Cl
Patz gives you
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y
Examine the Patz features
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Choice of two link sizes to
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Progression forging builds
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withstand corrosion for long
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rAUDUM. LEBANON
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LLOYD SULTZBAUGH SYSTEMS TERRE HILL
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VINAIGRETTE SAUCE
1 teaspoon salt
Vz teaspoon paprika
Pinch of pepper
V z tablespoon dry mustard
Vz teaspoon sugar
1 tablespoon tarragon vinegar
2 tablespoons cider vinegar
Mi cup olive or salad oil
1 tablespoon chopped pickles
1 tablespoon chopped stuffed olives
We
Heavy duty link (left) and extra
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Four-tooth drive sprocket
drives every link ... not every
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HAMBURG
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FARM SERVICE
215-488-1025
1 teaspoon minced onion
Mix all ingredients together and
beat well. Heat to boiling point and
serve with vegetables such as
spinach, broccoli, artrichokes and
asparagus.
FRENCIt BUTTER PECAN
SAUCE
Vz cup butter, melted
2 tablespoons chopped chives
Vz teaspoon salt
V* teaspoon pepper
V* teaspoon marjoram
2 to 4 tablespoons lemon juice
Vz cup pecans
Combine all ingredients; heat to
blend flavors. Serve over cooked
vegetables. Makes 1 cup.
9
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QUARRYVILLE
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717-78fr4158
HAGERSTOWN. MD
TRISTATE
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301-790-3698
KENNEDYVILLE. MD
FINDER SERVICE CO
301-348-5263
DISTRICT SUPERVISOR
RoyW Thillberg
216-549-5492