About Bagels -- General Directions 3 A Recipe
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About Bagels -- General Directions 3 A
Text
STEP 2: SHAPE BAGELS
Prepare baking sheets by lightly greasing them with nonstick vegetable
spray, or oil with a little vegetable oil spread with your fingertips or
waxed paper.
Reach into the bread machine pan and pull dough out (if it is slightly
sticky, dip your fingers into flour first.) Some machines punch dough down
automatically at the end of the rise cycle, and just the act of removing
the dough from the pan is usually adequate to remove gases, but you may
need to punch dough down to remove any remaining air. Or, remove dough
from bowl or food processor bowl and punch down.
Knead dough once or twice and let it rest for 5 minutes. If the dough is
still a little too wet and sticky, lightly flour the bread board or your
hands and knead the dough manually, until it has a smooth, elastic
consistency. Bagel dough should be stiff but elastic; if it's too stiff,
sprinkle a little water on it or moisten your hands and knead the moisture
into dough. After you've made one or two batches of bagels, you'll get
the feeling of the ideal consistency.
Roll and pull dough into a rectangle about 10x14" for a 1-pound recipe and
14x18" for a 1 1/2-pound recipe, and let it rest for 5 minutes. Sprinkle
with dried fruits, nuts, vegetables, seeds, spices, chocolate, or any
combination of flavorings. Roll dough into a log and knead the
ingredients into the dough for a minute or so.
The dough should weigh a little more than the size recipe you are using.
Divide dough into pieces depending on the size bagel you want. A 1
1/2-pound recipe yields 8 to 12 finished bagels, each weighing 2 to 3
ounces, measuring about 4 inches across. Use a food scale if you want
consistency, or measure with a ruler. Cut smaller pieces for mini bagels.
Knead in added ingredients well before shaping each bagel. You can also
divide dough and add different ingredients to each part so you get a
varied batch of bagels from one recipe.
CONTINUED IN ABOUT BAGELS -- GENERAL DIRECTIONS 3 B
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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Weight loss hints and tips
If your aim is to get in shape and enhance your overall healthfulness, then, as any dietician will tell you, you really should eat a meticulously configured healthy dietary regime. Theoretically, this needs to contain 5 helpings of grains and vegetables daily and also incorporate the correct mixture of protein, carbs and fat.
When devising a daily routine, it is important to attempt to restrict your consumption of refined carbohydrate, fats and salt.
At the start of a diet, people far too often concentrate on retail store and brand name foods labelled as 'low fat'. To do this is often an error, since an item might just be significantly reduced in fat, but whilst still being much too high in carbohydrates and calories.
One useful tip is to drink plenty of water. Now and then at some stage in a hectic day, you think that you need a meal but really you may need a restorative drink of water or orange juice. The feelings of hunger and needing a drink are quite alike, albeit one of the two leads to weight gain and the other one doesn't.
Rather than paying too much attention to which food types that you should eliminate from your dietary regime, direct your attention to the healthy foods which you can add to your meal plan. If one can inject some healthy grains and vegetables into your weight loss program, you'll soon find that stop feeling hungry and have a much lower likelihood of falling prey to those damaging midday potato chips.
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