Lines: 61 HUSHPUPPIES Preparation Time: 30 minutes Yield: 15-20 Hushpuppies Background: Hushpuppies are one of those unique items found everywhere in Cajun country. I [Chef Folse] have traveled the world over but have never seen hushpuppies or fritters served as often as in Louisiana. Once again, legend has it that the hushpuppy was developed in the early 1700's by the Ursuline nuns. The nuns converted corn meal, given to them by the Indians, into a delicious fritter called "Croquettes de Maise." The name hushpuppy came about when an old Creole cook was frying a batch of catfish and croquettes. His hungry hunting dogs began to howl in anticipation of a chance to savour some of the catfish. The innovative Creole instead tossed a few of the croquettes de maise to the dogs and yelled, "hush, puppies!" The name has since been associated with this corn meal delicacy. Ingredients: oil for deep frying 1-1/4 cup yellow corn meal 1/2 cup flour 3 teaspoons baking powder 1 teaspoon sugar 1 pinch of salt 1 teaspoon cracked black pepper 1 small onion, finely diced 1 egg, beaten 1/2 cup milk 1/2 cup whole kernel corn 1/4 cup sliced green onions Procedure: In a homestyle deep fryer, such as a Fry Daddy, heat oil according to manufacturer's directions. In a large bowl, combine corn meal, flour, baking powder, sugar, salt, and pepper. Mix until all ingredients are well blended. Add diced onion, egg, milk, corn, and sliced green onions. Continue to mix until all ingredients are well blended. The batter should be smooth and free of any lumps. Using a soup spoon or a small ice cream scoop, dip one hushpuppy and deep fry as a sampler. The hushpuppy will be done when it floats and is golden brown. Correct seasonings and cooking time, if necessary. Continue to fry until all are done. Subject: LACTO: Black Bread Lines: 59 Black Bread (closer to Dark Rye) "Connie" posted this excellent recipe some years back, I'm sorry I've lost her full name and net address. Mix 4 c. unsifted rye flour and 3 c. unsifted white flour. In a large bowl, mix 2 1/2 c. of the flour mixture 1 tsp. sugar 2 tsp. salt 2 c. whole bran cereal 2 T. crushed caraway 2 tsp. instant coffee 2 tsp. onion powder 1 tsp. crushed fennel seed 1 tsp. crushed anise seed (Added JRT) 1 tsp. crushed carroway seed (Added JRT) 2 pkgs. dry yeast Combine in a saucepan 2 1/2 c. water 1/4 c. vinegar 1/4 c. dark molasses 1 square unsweetened chocolate 1/4 c. margarine Heat over low till very warm (120 to 130 deg F) Margarine and chocolate need not melt. Gradually add to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 c. of the flour mixture. Beat on high 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn onto lightly floured board. Cover, let rise 15 minutes. Knead till smooth and elastic (10-15 minutes). Dough may be sticky. Place in greased bowl. Grease top of dough. Cover, let rise till double (about an hour). Punch down. Turn onto lightly floured board. Divide in half. Shape in 5 inch diameter balls. Place in greased 8 inch round cake pans. Grease tops of loaves. Cover, let rise till doubled. Bake at 350 deg F 45-50 minutes. Mix 1 tsp. cornstarch and 1/2 c. cold water in small saucepan. Cook and stir over medium heat till it boils. Boil and stir 1 minute. As soon as bread is done, glaze and bake 2-3 minutes more till set. (All rising should be in warm place free from drafts) This is a wonderful bread. For a slightly lighter bread, substitute 1 c. of white flour for 1 c. of the rye flour. ( I sure agree, it is quite wonderful. Make cure you slice it quite thinly, 1/4 inch thick or less. This is the bread that went so well with the smoked salmon at the tea. JRT ) Subject: LACTO: Irish Buttermilk Soda Bread Lines: 22 Irish Buttermilk Soda Bread - easy and so good 4 C white flour - try and use good high gluten bread flour 1 1/2 t salt 1 t baking soda 2 C buttermilk Preheat oven to 375 degrees and spray an 8 inch round cake pan. In a large bowl, stir dry ingredients together. Add the buttermilk and stir until the dough cleans the side of the bowl and holds together. Knead on a lightly floured surface for a minute, pat into an 8 inch round about 1 1/2 inches thick. With a sharp knife, slash an X into the top. Place the loaf in the cake pan, and bake for about 45 to 50 minutes until nicely browned and the X has spread open. Cool on a rack, then wrap in a damp towel and allow to rest on the rack for 8 hours. Slice very thinly, 1/4 inch thick or less. Toasts wonderfully too Subject: RECIPES:Potato Pancakes Lines: 79 Title: Kartoffelpfannkuchen (Potato Pancakes) Categories: German Vegetables Potatoes Servings: 4 2 1/2 c Potatoes; (2 Large) * 3 c ;Water 1 t Lemon Juice 1 ea Potato; Boiled, Mashed 1 ea Egg; Large, Beaten 2 T Milk 1/2 t Salt 1 x Vegetable Oil; As Needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Potato Sage Latke Categories: Vegetables Potatoes Servings: 4 5 ea Russet Potatoes (Baking) 1 x Onion, quartered 1 t White wine vinegar 1 t Coarse salt 2 T All purpose flour 2 ea Large eggs 1/2 t Dried crumpled sage 1/4 c Minced fresh parsley Peel the potatoes, cut them into chunks, and in a food processor puree them with the onion, the vinegar, and the salt. Transfer the puree to a large fine sieve set over a bowl and weight it with a plate and a 5 lb can to extract the liquid for 10 minutes. Pour off the liquid in the bowl, leaving the potato starch int he bottom of the bowl, add the puree to the bowl with the flour, the eggs, the sage, the parsley, and the pepper to taste and combine the mixture well, being sure to scrape the starch up from the bottom. Return the mixture to the seive and set it over the bowl to drain off the excess liquid. In a large skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, into it drop the mixture by heaping tablespoons in batches, patting the mounds into thin pancakes with the back of the spoon, and fry the latkes for 2 minutes on each side, or until they are browed and crisp. Transfer the latkes as they are cooked to paper towels to drain and keep them warm on a rack in a preheated 200 F oven. Serve the latkes with the applesauce and or sour cream. Makes 24 latkes. Title: Potato Latke Categories: Potatoes Vegetables Vegetarian Servings: 4 3 x Medium potatoes, peeled 1 x Large onion, peeled 2 oz Corn oil 2 1/2 t Salt 3/4 t Ground pepper 1 c Matzo meal 3 x Eggs, lightly beaten 1 x Additional oil for frying Shred potatoes and onions in food processor using shredding disc (can be done by hand also.) Set half the mixture aside in a large bowl; process remaining mixture through shredder once more. (this applies only when a processor is used). Combine both potato-onion mixtures; add oil, salt, pepper , matzo meal and eggs. Cover and refrigerate 20 minutes. Heat corn oil to a depth of 1/4th inch in heavy skillet, preferably cast iron. When oil sizzles, drop potato mixture in by large table spoons amounts. Press down gently to form thin cakes. The ol needs to be hot enough to form a lacy edge on cakes. When brown, turn carefully with tongs or spatula and brown other side. Serve immediately with your choice of sour cream, apple sauce, caviar or smoked salmon. Subject: COLLECTION VEG LOWFAT BAKERY Soft Pretzels Concerning Itzhak Kremer's request for a genuine, old-time soft pretzel recipe, I, too, remember buying them hot and fresh on Philadelphia street corners. The best recipe I have found is in _The Joy of Cooking_. I would gladly copy it out to you here, but my copy of the book is packed away right now where I can't get to it, but you should have no trouble locating it. Plenty of mustard... and it had to be yellow mustard (the only good use for that style!). Making Soft Pretzels 1 pkg. dry yeast 1 1/2 cups warm water 1 Tbsp. sugar 1 tsp. salt 4-5 cups flour coarse salt 2 egg whites Soak the yeast in warm water, add sugar and salt. Gradually stir in flour until the dough is stiff. Knead dough until smooth (10 minutes). Divide dough into small pieces, roll into ropes and twist into desired shapes (like playdoh). Brush with lightly beaten egg whites, sprinkle with coarse salt. Bake at 425F for 12-15 minutes. Yields approx. 20-24 pretzels. Here is a great soft pretzel recipe...... I got it from World Magazine (National Geographic for Kids) about 15 years ago. I have not found anything better. ingredients: 1/8 cup warm water 1 package dry yeast 1 1/4 cup hot water 1/3 packed brown sugar 4-5 cups white flour lots of kosher salt Tbs of backing soda add the dry yeast to the water and let sit for a few minutes. add the rest of the water and sugar. Stir and let sit. slowly add the flour and stir. Add enough flour so you can knead the flour in, but isn't sticky anymore. Take golf ball size pieces of the dough and roll into pretzel shapes or anyshape you want. In a frying pan or pot - boil water with backing soda (about 2 cups of water to a tablespoon of backing soda). Take the pretzels and place them in the water for 30 seconds or until they float. put them on a generously greased and salted cookie sheet. salt them generously on top as well. Back at 375 for 8-15 minutes. This is from memory - you may want to look up a bread recipe to get the right oven temperature. They will look light brown on top and will permanantly stain your cookie sheet. Hope you enjoy them. Bagels: 4 1/4 to 4 3/4 c. all-purpose flour 1 pkg. active dry yeast 1 1/2 c. warm water (120 to 130 deg F) 1/4 c. sugar Combine 2 c. of the flour and the yeast. Add warm water, 3 Tblsp. of the sugar, and 1 tsp. salt. Beat w/electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 min. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min. total). Cover, let rest 10 min. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole in the center of each ball with a floured finger. Pull dough gently to make about a 2 inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet. Cover, let rise 20 min. (Start timing after 1st bagel is shaped.) Broil raised bagels about 5 inches from heat, 3-4 min. turning once (tops should not brown). Meanwhile, in a 12 inch skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1 Tblsp. sugar to boiling. Reduce heat and simmer bagels, 4 or 5 at a time, for 7 min., turning once. Drain on paper towels. Place drained bagels on well greased baking sheet. Bake at 375 deg F for 25-30 min. or till tops are golden brown. Makes 12 bagels. Light Rye Bagels: Prepare as above, except stir 1 tsp. caraway seed, if desired, in with the yeast. Substitute 1 1/2 c. rye flour for 1 1/2 c. of the stirred-in all purpose flour. Herb Bagels: Prepare as above, except stir 1 1/2 tsp. dried basil, crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp. garlic powder in with the yeast. Onion Bagels: Prepare as above, except stir 2 Tblsp. dried minced onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour with the yeast. Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 c. whole wheat flour for 1 1/2 c. of the stirred-in all purpose flour. Stir 3/4 c. raisins, if desired, in with 2whole wheat flour. Here are some recipes I've been meaning to post for a while. Someone asked for hot pretzel recipes a while back -- this one requires no boiling water and turns out pretty good. Hot Pretzels ~~~~~~~~~~~~ 1 envelope yeast 1.5 cups warm water 1 teaspoon salt 1 teaspoon sugar 4 cups flour coarse salt 1 egg, beaten, or 1 tablespoon butter, melted Preheat oven to 425 F. Sprinkle yeast and sugar into warm water in a large bowl. Let sit 5 minutes. Add salt; stir. Add flour and stir. Knead into dough. Let dough rest 15 minutes. Pull off hunks of dough, roll into cords about 1/2 to 1/3 inch thick, then twist into shapes -- pretzel shapes, braids, letters, etc. Put pretzels onto greased cookie sheet. Brush with egg or butter, sprinkle with coarse salt. Bake 12 - 15 minutes. (This recipe also works well halved.) Subject: Potato Pancakes Lines: 55 This is a tasty pancake recipe that I use and serve with Weiner Schnitzel. POTATO PANCAKES Pare 8 medium potatoes, putting potatoes in very cold water as they are pared. Drain and grate fine. Wring out all moisture. Turn into large bowl. Grate 1 small onion (or onion to taste) into misture with 3 T. flour, 3 well beaten eggs, 2 tsp salt, 1/2 tsp pepper, 1/4 tsp. nutmeg, 1 tsp parsley. Melt butter in large skillet or griddle. Drop pancake mixture in by the generous tablespoonful. Flatten slightly if necessary. Turn once to brown both sides well. Put on heated platter in oven until served. Served with sour cream. TIP - potatoes turn black or gray very quickly. I've had good success with keeping them white by preparing the potatoes (paring & grating) ahead of time. Grate the potatoes into ice water and refrigerate. When you're ready to make the pancakes, drain well and proceed as above. The mixture will become soupy rather quickly. Simply drain your spoonfuls on the side of the bowl as you go. 1/2 of the above recipe is plenty for two people using 2 eggs. Subject: RECIPE: Turkey Ham, Cheese & Pepper Muff Lines: 24 TURKEY HAM, CHEESE & PEPPER MUFFINS 1/4 cup butter or margarine, 1/2 cup minced sweet onion, 1 cup milk 1/4 cup minced green bell pepper, 1 clove garlic minced or pressed 2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 2 eggs 1/2 tsp freshly ground black pepper, 1 cup (4ozs) finely diced turkey ham 1/2 cup diced Cheddar cheese, 1/4 cup roasted shelled sunflower seeds Preheat oven to 375oF, prepare pans. In skillet over medium heat, melt butter, add onion, green pepper & garlic; cook & stir 5-7 mins or until onion is translucent. In bowl, combine flour, b/pdr, s & p. In another bowl, combine milk & eggs until blended. Add vegetables (plus any butter left), turkey & cheese to wet mix. Stir in dry mix until just combined. Spoon into pans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or 15-20 mins for mini muffins. Makes 12 regular or 36 miniature muffins. Note: Leftover thanksgiving turkey may be substituted for turkey ham. Subject: Easy Bread Ring Lines: 22 The following recipe takes about 3 minutes to prepare and 25 minutes to bake: Ingredients: 4 10-count packages of biscuits (non-buttermilk) *Please note: you can use up to 4 packages of 10-count biscuits; 4 packages for 4+ people; 3 for 3-4 people; 2 for 2 people; 1 for 1 person. 1 cube butter or margarine In a well greased bundt pan, place the biscuits in a circle (all touching). Melt butter and pour over the top. Bake at 350 degrees for 20-30 minutes until golden brown. Lift out of pan and serve. This particular recipe fools people into thinking that you've made it from scratch!!! It's very tasty and compliments any main dish, especially chicken with some sort of sauce that you can dip it into. Title: Picnic Herb Tomato Loaf Ingredients: 3 pkg's (1/4 oz. each) yeast 1/2 cup warm water 1 tsp sugar 2 cups unbleached flour 3 cups whole wheat flour 1 1/2 cup cornmeal 1 tsp dill weed 1 tsp oregano 1 tsp basil 1 tsp salt 3 cups tomato juice Directions: Combine yeast, warm water and sugar; let stand 5 minutes. When the yeast mixture foams it is ready to be added to the flour. Combine unbleached flour, whole wheat flour, cornmeal, spices and salt. Add the yeast mixture and tomato juice. Knead dough until it become smooth and elastic. Cover and let rise in a warm place until it doubles in volume. Punch down and shape into one large loaf or two small loaves. Let dough rise again until double in volume. Preheat oven to 350F. Brush the top of the dough with an egg beaten with 1 Tbl of milk. Bake for 45 to 50 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Cool on a wire rack. Serve with thin slices of cheese. Yield: 1-2 loaves Subject: COLLECTION: Spoon Bread Lines: 57 Both recipes were taken (without permission) from The Complete Book of Breads. Virginia Spoon Bread (6 servings) 1 cup cornmeal, white 2 cups boiling water 1/4 cup (1/2 stick) butter, melted 1 tsp salt 1 1/2 cups milk 3 egg yolks 4 egg whites, stiffly beaten Preheat oven to 350 degrees. Stir the cornmeal gradually into the rapidly boiling water. When the mixture is smooth, add butter, salt and stir in the milk. Remove from heat and stir in the egg yolks. Allow the mixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whites to hold a peak. Fold into the mixture. Pour batter into the baking dish (one 1-quart baking dish, greased or buttered). It should come to no more than 3/4 way up the sides. Level with rubber spatula. Bake in the oven until it is puffed and nicely browned. A knife blade slipped into the bread will come out clean when it is done. Remove bread from the oven. Serve immediately, and with a spoon. Bacon Spoon Bread 1/2 lb fried bacon, in bits 2 cups sharp cheddar,shredded 3/4 cup cornmeal, yellow preferred 1 1/2 cups cold water 1/4 cup butter or shortening, room temperature 2 cloves garlic, crushed 1/2 tsp salt 1 cup milk 4 egg yolks 4 egg whites, stiff beaten Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese. Preheat oven to 325 degrees. Stir cornmeal into the cold water in the saucepan and place over medium heat. Bring to a bubbling boil, stirring constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese, butter, garlic and salt. When cheese is melted pour in the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff, and fold them into the batter. pour into the casserole or souffle dish (one 2-quart casserole or souffle dish, greased). Level the batter with rubber spatula. Bake in the oven for about 1 hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 minutes. Remove bread from the oven. Serve while hot. Subject: Bagels Lines: 338 CONTENTS: --------- Bagels (Dawn Scotting) Bagels (Edward S. Zuckerman) Bagels (Hal Render) Bagels (Moira Carlson) Vegan Bagels (Anthony C.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) BAGELS ====== Ingredients: ------------ 1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt Poaching Liquid: ---------------- 16 cups water 2 Tbsp sugar Glaze: ------ 1 egg yolk 1 Tbsp water poppy or sesame seeds Instructions: ------------- In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: "Edward S. Zuckerman" (AED-PD) BAGELS ====== This recipe, in it's original form, came from Bernard Clayton's Complete book of breads. (Originally titled "Jo Goldenbergs Bagels"). I have since modified it a bit (doubled it) and have typed this in from memory. I can't say enough good things about his book though. Ingredients: ------------ 6 cups of High Gluten Flour* + 1 cup for sprinkling 2 packages of yeast 1/2 cup sugar 1 tbls salt 3 cups hot water (120-130 deg.) 3-4 quarts boiling water w/1 1/2 tablespoon of sugar added 1 egg white + 1 tablespoon cold water Note: ----- * High Gluten flour is the secret here! Gluten Flour creates a much sturdier dough which allows it to stand up to the rigors of most commercial mixers. It creates a much chewier product, whether it be a bagel, pizza, or bread. I buy a 50lb sack at my local pizzeria for $10.00. It lasts me about 3 months... I understand the same product can be bought in a regular supermarket called "Bread Flour" *NOT* "all purpose-flour". All-purpose flour is for cakes and muffins and stuff that basically shouldn't strengthen your jaw! Mixing: ------- In a large bowl, add 6C flour, and the rest of the dry ingredients. Mix. Add the 3 cups of hot water. (Be careful that the water isn't any hotter or you'll kill the yeast-err towards the cooler side). Mix for as long as you can with a sturdy wooden spoon until it seems like you're going to crack it! Kneading: --------- Turn the dough out of your bowl onto your (dry) work surface. Scrape anything clinging to the bowl and just add it to that big old nasty dough blob. Start kneading. Knead for 10 minutes, adding sprinkles of flour to control stickiness. The dough will come together. It's OK if the dough is slightly tacky in the end...just not totally sticky. As you become more experienced with dough making, you can avoid the dough clinging to your hands and counter.. Try to clean the counter with the dough. First Rise: ----------- Form dough into a ball. Place in a bowl greased with vegetable shortening. Turn the dough around in the bowl once or twice just to get the ball covered with a little shortening. Cover tightly with saran wrap. Let rise for about an hour in a warm place until the dough ball has doubled in size. (If using Rapidrise yeast, you can cut the rise time in half). Get the 3-4 quarts of water w/sugar slowly boiling at this stage. Forming: -------- When the dough has sufficiently risen, turn it out of the bowl onto a floured work surface. Press the air out of the dough with extended fingers. With a dough blade & a scale, cut dough into 4-5 oz segments. (I usually get about 12 segments). Roll each into a smooth ball and let them relax for a few minutes. With the palm of your hand, flatten each ball somewhat. Take each flattened dough and poke a hole right in the center with your finger. With the same motion that you would use if you were rolling a rubber band on your two index fingers, pull the hole open. Try to concentrate on keeping the bagel uniform in thickness. It should quickly look like a bagel, sort of. Place 'em close together on the counter, cover loosly with the saran wrap you just used before to cover the bowl, and let rise for about 10 minutes. Preheat your oven to 400 degrees F. Boiling: -------- Drop 3-4 bagels into the boiling water, or as many as you can fit without crowding them. (If the bagel holes have closed up, you may gently pull them open again before you drop them in the water). Try to keep the water at a rolling boil. Boil for about 3 minutes, flipping them over in the water every 30 seconds or so. Place bagels on a towel to drain for a few minutes. Repeat until all bagels have been boiled. Place bagels on baking sheets which have been greased with vegetable shorting. You can sprinkle cornmeal on it too. I have my best success with insulated baking sheets... Spread bagels out as much as possible. Toppings: --------- With a BBQ brush, paint each bagel with egg white/water wash. (I beat this egg wash with a wisk slightly before application, which breaks down any big snotty strands). Sprinkle poppy seeds on a few. Sprinkle sesame seeds on a few. Leave a few plain. Kosher salt or Fresh minced Garlic work well too. Ok, wanna get weird, put M&M's on 'em!!!! I don't care ;-) Baking: ------- Place baking sheets in oven and bake @ 400 for 25-30 minutes. 2 or 3 times during the baking process, rotate the sheets in the oven to compensate for any oven temperature irregularities. (If using a convection oven, you can reduce the temperature by 25 degrees or so). (the original recipe suggests that you flip each bagel upsidedown halfway through the baking stage. This apparently helps get rid of the "flat bottom". I don't do this because I simply don't give a sh*t ;-) ) Cool on wire racks. Serving Suggestion: ------------------- Serve each half toasted with a thick layer of Cream Cheese, Nova Scotia lox, slices of ripe Jersey Tomatoes, and a thin slice of Bermuda onion.... Obviously! Or: Cut them in half and freeze while still warm. (Every morning, I defrost one in the microwave for 27 seconds, then toast!) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: render@massive.uccs.edu (Hal Render) BAGELS ====== Ingredients ----------- 1 package gradular yeast (dry) 2 cups warm water 1/4 cup natural-flavored instant malted milk powder 2 tbls sugar 2/3 tbls salt 5 3/4 cups unsifted white flour Water bath: ----------- 2 quarts water 2 tbls natural-flavored malted milk powder 1 tbls sugar Instructions: ------------- 1. Place yeast in a warm bowl and add the water, stirring to dissolve. Add malted milk powder and sugar and stir until dissolved. Add salt and flour all at once. Work the dough with fingers and hands, kneading into a stiff dough. Or use a mixer equipped with a dough hook. 2. Turn the dough out onto a lightly floured board and knead until smooth. Shape the dough into a ball and place it in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until double in bulk. 3. Preheat the oven to 400 degrees F. 4. Bring the ingredients for the water bath to a boil. 5. Punch the dough down and divide into 16 equal portions. Roll each portion into a ball. Pierce the center of each ball with thumb and index finger. Using fingers, shape each ball into a ring like a doughnut. 6. If the water bath is boiling, turn off the heat. When the bagels are dropped into it, the water should be just below the boiling point. 7. Drop the bagel rounds into the just-under-boiling water and let them cook for about 20 seconds on each side. Remove the rounds from the water using a slotted spoon. 8. Place the bagel rounds on an ungreased cookie sheet and bake for 15-17 minutes or until lightly browned. Eat fresh or store in freezer. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Barry_Carlson@mindlink.bc.ca (Moira Carlson) BAGELS ====== The dough used for bagels is basically a bread dough recipe. The secret is that you boil the bagels before baking them in the oven. Ingredients: ------------ 4 1/2 cups all-purpose flour 2 tsp salt 3 tsp sugar 2 tsp vegetable oil 2 tsp yeast 1 egg 1 cup warm water Instructions: ------------- In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes until the yeast is working. Add the salt, egg, oil and flour and stir everything together. Dump the dough out on a floured board and knead until everything is of one consistancy. (Exactly like making bread). Put the dough into a warm bowl and put (covered) in a draft-free place for about 1 and 1/2 hours or until the dough has doubled in size. Punch down the dough and divide it into 20 pieces. Shape each piece into a ball. Then roll each ball into a rope (like you would plasticine) about 7 inches long. Press the two ends of the "rope" together to give you the basic bagel shape. Put the bagels on a floured board, cover with a tea towel, and leave for about an hour to rise. During the last part of the rising time, put a pot on the stove and fill it with boiling water. Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time into the boiling water. They will fall to the bottom of the pot and then rise. When they rise turn them over. Boil them for a total (including time at bottom of pan) of 2 minutes. Lift the bagels out of the water with a slotted spoon and leave them to drain while you do remaining bagels. Put all the bagels on a cookie sheet and put them in the oven to bake for about 15 minutes (Until they turn brown). Enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: acc4636@tamsun.tamu.edu (Anthony C.) VEGAN BAGELS ============ 4 1/4 to 4 3/4 cups of all purpose flour.. I use bread flour. 1 package yeast. (I use bulk yeast about a tablespoon. You can never have too much yeast!) 1/4 cups of sugar 1/1/2 cups of warm water. Instructions: ------------- The water I use is actually hot water. I turn the tap and let it go almost as hot as it can get. It needs to be fairly warm to activate the yeast. I was always paranoid about killing the yeast and used water that was too cold and so the dough didn't rise enough. So go ahead and use hot water. Add the yeast to the water with 3 tablespoons of sugar and stir it around a little. In about 30 seconds the whole thing should start to foam. If it doesn't you probably didn't use hot enough water. The instructions say to add the flour a little at a time. I don't bother - I just pour all the flour in. I figure if it's too stiff I'll add a little water, if it's too wet I'll add a little flour. Kneading is really important so knead it well. I figure that I shouldn't skimp on kneading the dough because it's good exercise for giving long massages right? So I try to do a hard knead for 15 minutes. By this time dough should be elastic with no crumbs of dry flour embedded in it. If it's a little sticky it doesn't really matter that much. If it's dry though it's hard to knead. I'm lazy so I'd rather have it a little wet. At this point I diverge from the recipe. The recipe has all sorts of complicated instructions about 10 minutes rest etc etc. I just divide the dough into bagel shapes starting with a ball of dough then poking a hole in the middle. Then I let it sit for about 45 minutes until it has risen. The bagels should be nice and puffy. If you were to bake the bagels now you would get bagels with the consistancy of bread. But we all like chewy bagels. So the trick is to boil the bagels. So heat up some water to boiling and drop the bagels in and boil each side for about 3 mins. The recipe says to use x amount of water with sugar in it. I don't bother. So really I only use the 3 tablespoons of sugar. Or a little more if I want my bagels sweet. Drain the bagels on paper towels (or don't bother). And bake them until they are brown at 375 degrees for about 25-30 mins. If you like the glossy sheen use eggs to coat the outside. Otherwise they are kind of ugly. By the way... when I make french bread I use a pan of water in the oven and it makes the french bread chewey. I was thinking that I could do this with the bagels too. Use a cup or 2 of boiling water in a pan while the bagels bake. The french bread gets chewey so I would think the bagels would too. I'll have to try it next time. Subject: COLLECTION: Pretzels Lines: 210 CONTENTS: --------- Pretzels (David M. Martin Jr.) Pretzels (Glenn Chappell) Pretzels (Greg Richter) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: david@iastate.edu (David M. Martin Jr.) This is essentially the same recipe that Steve Schmid posted to rec.foods.cooking on January 9, 1992, modified for household quantities and American kitchens (i.e., volumes instead of weights). PRETZELS ======== (8 pretzels) Ingredients: ------------ 1 cup whole milk 4 teaspoons sugar 1/4 oz yeast 2 teaspoons salt 1 tsp shortening 3 cups flour Pretzel or kosher salt for sprinkling Lye dip Instructions: ------------- The lye dip is an essential part of this recipe. To prepare it, get a sealable container, perhaps a tupperware sort of thing, and fill it with a gallon of cold water. Wearing latex gloves and protective eyegear, *slowly* add 6oz of (caustic soda alias lye alias NaOH) pellets, stirring carefully with a metal spoon until the pellets are dissolved. Seal the container until you are ready to use it. Notes: 1. This stuff is not only poisonous, it is extremely... well, caustic. It will eat a hole in your hand if you let it, so don't play any games with it & keep it far away from kids. Flush any unintentional contact with water. 2. I didn't quite have 6oz when I made the dip. In fact, I don't know how much I had for sure.. maybe 3oz or so, and I used less water, and everything came out fine. I don't think the recipe is particularly sensitive to the exact proportions of lye to water, so don't worry too much about this. Procedure (about 2 hours from start to finish): ----------------------------------------------- 1. Warm the milk somewhat and dissolve the sugar and yeast into it. (I usually zap the milk for about 45 secs. The warming part might not be necessary.) 2. Add the salt and shortening. 3. Gradually add the flour. As soon as you can work on it with your hands, move it to a pastry board and knead in enough of the flour to make a good stiff dough. It shouldn't be sticky at all when you start forming the knots. 4. Form the knots: chop off a tenth or so of the dough. Using both hands, roll it into a rope with tapered ends and a relatively thick middle. Tie the characteristic pretzel knot shape: _ _ / \ / \ | X | \/_\/ / \ Transfer the pretzel to a baking pan or something and cover it with a damp cloth to keep it fresh. 5. When you have them all formed, put them somewhere warm 80-90F) to rise for 1/2 hour or less. (I turn my electric oven on to 150F for a minute, turn it off, and let the pretzels rise there.) 6. When they have risen, they will be somewhat bumpy, sweaty, and ugly. Remove the covers and let them cool for 10 minutes or so in front of a fan or in the refrigerator until the outer skin has become tough and can take some handling. 7. You are now ready to dip and bake them. My biggest problem with this recipe is keeping the pretzels from sticking when I bake them. Dipping them in liquid on the way into the oven makes them want to stick to just about every surface I have tried, even when I toughen the bottoms as well in step 6. The best solution I have is to use bread stones with gobs of cornmeal. I hope someone in netland has a better idea! Heat the oven to 400F. 8. Remove your heated baking surface from the oven and place it close to your lye dip and ready-to-bake pretzels. Don't burn your counter! Wearing your protective gear, individually dip the pretzels and place them on the baking surface. Be careful: the pretzels become fragile after being dipped. After you have dipped them all, sprinkle salt on the thick part and bake them for about 15 minutes. Note: Steve's original recipe called for 30 minutes at 400F. I really can't explain the discrepancy, although I've never calibrated my oven. Perhaps it's running hot. 9. Many people like them as is or with mustard. In Swabia Germany), they are sliced about half-way through from the thick end to the thin (as if you were opening a clam), smeared with butter, and eaten as a little sandwich. Of course, they're great with a fine beer. These pretzels are fun to make and great to eat, but they don't keep very long. After 10 hours or so, the sprinkled salt will begin to seep back into the dough and vanish entirely, leaving hideous warts, and the dough will toughen. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: chappell@symcom.math.uiuc.edu (Glenn Chappell) PRETZELS ======== (12 soft pretzels) Ingredients: ------------ 1 pkg yeast 3 cups bread flour 1/2 tsp sugar 1 cup warm/hot water (whatever temperature you use for yeast breads) 1 egg yolk 1 Tbsp water (any temperature) coarse salt Instructions: ------------- Mix 1st four ingredients, knead, and let rise. (Okay, what *I* do is stick the whole mess in my handy-dandy DAK Turbo IV on the White-Manual-Turbo cycle, and let it do the dirty work. It doesn't do the baking, though.) Separate dough into 12 equally-sized blobs. Mix egg yolk & Tbsp water in a bowl. For each blob, roll into cylinder about 18 inches long, shape into a pretzel (this is harder than you might think ...) brush with egg stuff, sprinkle with coarse salt, and put on greased cookie sheet. Note: Feel free to use egg substitute instead of the egg, or just skip the egg, and brush with only water (to help the salt stick). Or, leave off the glaze and the salt entirely. Let pretzels rise again for 30 minutes. (Very impatient and/or hungry people can omit this step. I often do.) Bake for 10-12 minutes in preheated 475 deg (F) oven. Eat as soon as possible. Remark: ------- I've been making lots of (soft) pretzels lately. I've generally been quite happy with how they turn out, and all my friends love 'em. They taste just *perfect*, but they don't look right, i.e., they come out an off-white "bread color", not the smooth dark brown "pretzel color" that every pretzel I've ever bought had. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: greg@sunbrew.central.sun.com (Greg Richter) PRETZELS ======== Ingredients: ------------ 1 pkg active dry yeast 1 cup of warm water 2 3/4 cups flour 2 tblsp soft butter 1/2 tsp salt 1/2 cup baking soda more water Instructions: ------------- Proof 1 package active dry yeast in 1 cup of warm water. In a food processor or mixer, place: 1 1/2 cups flour 2 tablespoons soft butter 1/2 tsp salt Add the yeast and beat or process for several minutes (longer than you think you should - you can start with cooler water if using the food processor, as it heats the dough up quite a bit.) Add 1 1/4 cups flour, and knead until the dough is no longer sticky. Let rise in a covered greased bowl until doubled in bulk, about 1 hour. Punch down and divide into 12 pieces. Keep them under a towel until you are ready to shape them. Shape each piece into a large pretzel, and place on a greased sheet to rise for about 20 minutes. In the meantime, in a large non-aluminum skillet, heat a lot of water with about 1/2 cup baking soda in it. If you have a bread baking stone or tile (recommended) place it in the oven to preheat to 500 degrees (yes, 500). With a slotted spoon, carefully lower each pretzel into the simmering baking soda water, turn it to coat it, and then put it back onto the pan (or on the stone, whichever you are using). Sprinkle each pretzel with coarse salt. Bake about 10-15 minutes. The pretzels will get a very shiny brown, thanks to the baking soda. For extra crispness, let them bake the last 5 minutes directly on the lowest oven rack. Subject: COLLECTION: Rolls Lines: 218 CONTENTS: --------- Best-Ever Yeast Rolls (Kelly Morrison) David's Sour Cream Rolls (Linda/BDT Burbank, CA) Refrigerator Potato Rolls (Linda/BDT Burbank, CA) French Fantan Rolls %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: morrison@eng.auburn.edu (Kelly Morrison) BEST-EVER YEAST ROLLS ===================== Ingredients: ------------ 2 pkg dry yeast 2/3 cup sugar, divided 1 cup warm water (105-115 degrees F) 1 tsp salt 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup boiling water 2 eggs, beaten 6 - 7 cups all-purpose flour, divided Instructions: ------------- Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen. Note: ----- I'm only posting the basic recipe: the original had a number of variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and Sweet Pinwheel Rolls. The article also gave recipes for a number of fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and Chocolate-Cheese Filling; and one topping, Sugar Glaze. Check the magazine (or one of the yearly cookbook compilations) if you're interested in them (you can usually get the Southern Living cookbooks on sale at bookstores for about $7.95, and IMHO, they're well worth the money!). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib)) REFRIGERATOR POTATO ROLLS ========================= Ingredients: ------------ 1 medium potato 1 tbls active dry yeast 1 tsp granulated sugar 1/4 cup butter or margarine 2 tbls shortening (melted) 1/4 cup honey 1 large egg 1 1/2 tsp salt 4-4 1/2 cups bread flour (I use Gold Medal brand) Instructions: ------------- Cook potato in boiling water to cover until tender. Drain and reserve 1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir in the yeast and sugar. Let stand 5 minutes. Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Gradually stir in flour until dough is no longer sticky and feels silky smooth. I add about 3 cups of flour initially and add "sprinkles" of flour, kneading in between, until the dough is soft and silky feeling and no longer sticky. Humidity plays a BIG part in breadmaking; on humid days you'll need more flour because the flour will have picked up moisture from the air...on dry days you'll need less flour. Trust your fingers, they'll tell you when the dough is "RIGHT". It'll take you about 6-8 minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the ones in the middle won't get good and done). Cover and refrigerate up to 4 days. Cover and let rise in a warm place 1-1/2 hours or until doubled. Bake in a preheated 375-degree oven for 15-20 minutes, or until golden brown. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib)) DAVID'S SOUR CREAM ROLLS ======================== Ingredients: ------------ 1/4 cup water, warm (105 to 110 degrees) 1/4 cup margarine 1 cup sour cream or plain yogurt (my fav) 3 cup flour 1 pkg active dry yeast 2 tbls sugar 1 tsp salt 1 egg Instructions: ------------- Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup margarine. Heat to melt margarine but do not boil, then add 1 cup sour cream or plain yogurt (my fav). Heat until quite warm (110-120 degrees) In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls sugar and 1 tsp salt. Mix thoroughly - then pour liquid over and beat vigorously by hand or electric mixer. Add 1 egg and beat again vigorously. While beating add up to 2 cups flour or until you get a dough stiff enough to handle. (dough should be soft, but no longer sticky--smooth as a babys' behind). Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until the dough is no longer sticky and feels silky smooth. Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour). Place dough on a floured board and pat out to about 1/2 thick and cut and shape as you wish. Let rise 15-30 minutes. Bake at 375 degrees about 20 minutes. Butter the tops when they come out. Note: ----- These can be turned in to "brown and serve" rolls and frozen and are great when you just need "one or two" rolls. Just bake until barely "ivory" in color cool and freeze. When you want to serve later, place in a pre-heated oven and bake till nicely browned.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib)) FRENCH FANTAN ROLLS =================== Ingredients: ------------ 1 cup milk, scalded 1/2 cup butter or margarine 1/2 cup sugar (use 1/4 cup if you'd like) 1 tsp salt 2 tbls active dry yeast 1/4 cup water (105 to 115-degrees -- use thermometer) 4 large eggs, beaten 1/2 tsp imitation butter extract (do not omit!) 1/8 tsp lemon extract (optional) 6 cups bread flour (approximately) 1/4 cup butter, melted (optional) Instructions: ------------- Combine the milk, 1/2 cup of butter, sugar and salt in a saucepan. Heat until butter melts; cool until temperature is between 105 and 115-degrees. It's very important that you use a thermometer. If the mixture is too hot it'll kill the yeast, if it's not hot enough it won't activate the yeast. Dissolve the yeast in the water in a large bowl (or use a Kitchenaid mixer with a dough hook). Stir in the milk mixture, eggs, lemon extract and imitation butter extract. Gradually stir in the flour to make a soft dough (I added about 5 cups all at once and then sprinkled in enough flour until the dough Turn dough out onto a floured surface and knead until smooth and elastic (or use your KA mixer), about 5 minutes. The dough will be VERY soft...don't add too much flour. Place dough in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place free from drafts, 1 hour or until double in bulk. (Watch closely, it usually doubles in no time at all). Punch dough down and divide in half. Turn dough out onto a lightly floured board. Now, you can either make Fantan rolls out of this (a little tricky) or you can make any shape roll you'd like. Roll 3 round walnut-size balls and put them into your muffin tins or whatever you'd like. If you'd like directions for making the fan-shaped rolls, let me know and I'll post it--they're a bit of work, so I never make them. Be sure to use LARGE muffin cups because this recipe makes HUGE rolls. Brush on additional butter if you'd like. Cover and let rise in a warm place free from drafts for 30 minutes. Bake in a preheated 425-degree oven for 10-12 minutes. Subject: Fluffy Biscuits Lines: 20 Biscuits 2 cups flour 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. baking soda 1 Tbsp. baking powder 5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter) 1 cup buttermilk Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees. Lines: 133 Bagels INGREDIENTS: 6-8 cups bread (high-gluten) flour 4 tablespoons dry baking yeast 6 tablespoons granulated white sugar or light honey (clover honey is good) 2 teaspoons salt 3 cups hot water a bit of vegetable oil 1 gallon water 3-5 tablespoons malt syrup or sugar a few handfuls of cornmeal EQUIPMENT: large mixing bowl wire whisk measuring cups and spoons wooden mixing spoon butter knife or baker's dough blade clean, dry surface for kneading 3 clean, dry kitchen towels warm, but not hot, place to set dough to rise large stockpot slotted spoon 2 baking sheets HOW YOU DO IT: First, pour three cups of hot water into the mixing bowl. The water should be hot, but not so hot that you can't bear to put your fingers in it for several seconds at a time. Add the sugar or honey and stir it with your fingers (a good way to make sure the water is not too hot) or with a wire whisk to dissolve. Sprinkle the yeast over the surface of the water, and stir to dissolve. Wait about ten minutes for the yeast to begin to revive and grow. This is known as "proofing" the yeast, which simply means that you're checking to make sure your yeast is viable. Skipping this step could result in your trying to make bagels with dead yeast, which results in bagels so hard and potentially dangerous that they are banned under the terms of the Geneva Convention. You will know that the yeast is okay if it begins to foam and exude a sweetish, slightly beery smell. At this point, add about three cups of flour as well as the 2 tsp of salt to the water and yeast and begin mixing it in. Some people subscribe to the theory that it is easier to tell what's going on with the dough if you use your hands rather than a spoon to mix things into the dough, but others prefer the less physically direct spoon. As an advocate of the bare-knuckles school of baking, I proffer the following advice: clip your fingernails, take off your rings and wristwatch, and wash your hands thoroughly to the elbows, like a surgeon. Then you may dive into the dough with impunity. I generally use my right hand to mix, so that my left is free to add flour and other ingredients and to hold the bowl steady. Left-handed people might find that the reverse works better for them. Having one hand clean and free to perform various tasks works best. When you have incorporated the first three cups of flour, the dough should begin to become thick-ish. Add more flour, a half-cup or so at a time, and mix each addition thoroughly before adding more flour. As the dough gets thicker, add less and less flour at a time. Soon you will begin to knead it by hand (if you're using your hands to mix the dough in the first place, this segue is hardly noticeable). If you have a big enough and shallow enough bowl, use it as the kneading bowl, otherwise use that clean, dry, flat countertop or tabletop mentioned in the "Equipment" list above. Sprinkle your work surface or bowl with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking (to your hands, to the bowl or countertop, etc....). Soon you should have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a normal bread dough. Do not make it too dry, however... it should still give easily and stretch easily without tearing. Place the dough in a lightly oiled bowl, and cover with one of your clean kitchen towels, dampened somewhat by getting it wet and then wringing it out thoroughly. If you swish the dough around in the bowl, you can get the whole ball of dough covered with a very thin fil of oil, which will keep it from drying out. Place the bowl with the dough in it in a dry, warm (but not hot)pace, free from drafts. Allow it to rise until doubled in volume. Some people try to accelerate rising by putting the dough in the oven, where the pilot lights keep the temperature slightly elevated. If it's cold in your kitchen, you can try this, but remember to leave the oven door open or it may become too hot and begin to kill the yeast and cook the dough. An ambient temperature of about 80 degrees Farenheit (25 centigrades) is ideal for rising dough. While the dough is rising, fill your stockpot with about a gallon of water and set it on the fire to boil. When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly move. Once the dough has risen, turn it onto your work surface, punch it down, and divide immediately into as many hunks as you want to make bagels. For this recipe, you will probably end up with about 15 bagels, so you will divide the dough into 15 roughly even-sized hunks. Begin forming the bagels. There are two schools of thought on this. One method of bagel formation involves shaping the dough into a rough sphere, then poking a hole through the middle with a finger and then pulling at the dough around the hole to make the bagel. This is the hole-centric method. The dough-centric method involves making a long cylindrical "snake" of dough and wrapping it around your hand into a loop and mashing the ends together. Whatever you like to do is fine. DO NOT, however, give in to the temptation of using a doughnut or cookie cutter to shape your bagels. This will pusht them out of the realm of Jewish Bagel Authenticity and give them a distinctly Protestant air. The bagels will not be perfectly shaped. They will not be symmetrical. This is normal. This is okay. Enjoy the diversity. Just like snowflakes, no two genuine bagels are exactly alike. Begin to preheat the oven to 400 degrees Farenheit. Once the bagels are formed, let them sit for about 10 minutes. They will begin to rise slightly. Ideally, they will rise by about one-fourth volume... a technique called "half-proofing" the dough. At the end of the half-proofing, drop the bagels into the simmering water one by one. You don't want to crowd them, and so there should only be two or three bagels simmering at any given time. The bagels should sink first, then gracefully float to the top of the simmering water. If they float, it's not a big deal, but it does mean that you'll have a somewhat more bready (and less bagely) texture. Let the bagel simmer for about three minutes, then turn them over with a skimmer or a slotted spoon. Simmer another three minutes, and then lift the bagels out of the water and set them on a clean kitchen towel that has been spread on the countertop for this purpose. The bagels should be pretty and shiny, thanks to the malt syrup or sugar in the boiling water. Once all the bagels have been boiled, prepare your baking sheets by sprinkling them with cornmeal. Then arrange the bagels on the prepared baking sheets and put them in the oven. Let them bake for about 25 mintues, then remove from the oven, turn them over and put them back in the oven to finish baking for about ten minutes more. This will help to prevent flat-bottomed bagels. Remove from the oven and cool on wire racks, or on a dry clean towels if you have no racks. Do not attempt to cut them until they are cool... hot bagels slice abominably and you'll end up with a wadded mass of bagel pulp. Don't do it. Serve with good cream cheese. TO CUSTOMIZE BAGELS: After boiling but before baking, brush the bagels with a wash made of 1 egg white and 3 tablespoons ice water beaten together. Sprinkle with the topping of your choice: poppy, sesame, or caraway seeds, toasted onion or raw garlic bits, salt or whatever you like. Just remember that bagels are essentially a savory baked good, not a sweet one, and so things like fruit and sweet spices are really rather out of place. Lines: 41 RAISIN BREAD Taken from "The Bread Machine" Cookbook, by Donna Rathmell German -- I found this to be one of my favorite recipes from this book. It has many varieties of recipes and is well worth purchasing. RAISIN BREAD Small Loaf Medium Loaf Large Loaf Water 1/2 cup + 1 tbs. 3/4 cup 1 1/8 cups Margarine/butter 1 tbs 1 1/4 tbs 2 tbs Sugar 1 tbs 1 1/3 tbs 2 tbs Salt 1/2 tsp 2/3 tsp 1 tsp Bread Flour 1 1/2 cups 2 cups 3 cups Yeast 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp At the beep: (or following the first kneading) Raisins 6 tbs. 1/2 cup 3/4 cup Variations: All ingredients are put in the machine when it beeps (or during the rest period after the first kneading) CINNAMON RAISIN Raisins 6 tbs 1/2 cup 3/4 cup Cinnamon 1 1/2 tsp 2 tsp 1 tbs APRICOT BREAD dried diced apricots 6 tbs 1/2 cup 3/4 cup MIXED DRIED FRUIT dried mixed fruit, diced 6 tbs 1/2 cup 3/4 cup ORANGE RAISIN Raisins 6 tbs 1/2 cup 3/4 cup grated orange peel 1 1/4 tsp 1/3 tsp 1/2 tsp Subject: Bagels Lines: 95 No bread machine versions, just the original and authentic versions: Egg Bagels No. 2459 Yields 8 Bagels 1 Pkg Active Dry Yeast 1 tsp Salt 1 1/4 Cups Water 1 Tbls Sugar 1 LARGE Egg 1 tsp Salt 1 Tbls Sugar 4 Cups Bread Flour Place the water in a large bowl. Sprinkle the yeast over. Add the first measure of sugar. Beat the egg. Let stand until foamy (about 10 minutes). Add the egg to the yeast mixture. Stir in 75% of the flour. Add the first measure of salt. Stir rapidly using a fork until the flour is just moistened. Knead until the dough forms a ball. Let rest for 15 minutes. Lightly oil a large bowl. Set aside. Turn the dough out onto a lightly floured surface. Knead, adding only as much of the remaining flour as needed to keep the dough from sticking, until it is smooth and elastic (about 8 minutes). Shape the dough into a ball. Place in the oiled bowl, turning to bring the oiled side up. Cover and let rise in a warm place away from drafts until it doubles in size (about 30 minutes). Divide the dough equally into pieces, one per finished bagel. Shape each into a ball. Flatten each ball in the palm of your hand. Poke a hole in the center with your finger. Stretch the dough to make the hole about 1" in diameter. Lightly moisten a baking sheet with water. Place the bagels on the baking sheet. Cover with a cloth and let rise until doubled (50-60 minutes). Preheat the oven to 475 degrees. Bring water to a boil in a medium skillet or kettle. Add the second measures of sugar and salt to the water. Boil each bagel in the water for 1 minute per side. Place a linen towel on the baking sheet. Transfer the bagels to the towel on the baking sheet. Bake 5 minutes. Remove from the oven. Turn the bagels over onto an ungreased baking sheet (without a towel). Bake until golden brown and the bagels make a hollow sound when gently tapped (20-25 minutes). Serve warm or at room temperature. Water Bagels No. 693 Yields 18 Bagels 1 Cup Milk, Scalded 3 3/4 Cups All-Purpose Flour 1/4 Cup Butter 2 Qts Water, Almost Boiling 1 Tbls Sugar 1 Tbls Sugar 1 tsp Salt 1 Egg White, Beaten 1 Pkg Active Dry Yeast 2 Eggs Preheat oven to 400 degrees. Combine the scalded milk, butter, sugar and salt. Warm gently to a temperature of between 105 degrees and 115 degrees. Remove from the heat and add and dissolve the yeast in the mixture. Wait 3 minutes while the yeast works. Blend in the eggs and flour. Knead this soft dough for 10 minutes, adding flour if needed to make it firm enough to handle. Place in a greased bowl, cover and let rise until doubled in bulk. Punch down and divide into equal parts (one part for each finished bagel). Roll each piece into a rope about 7" long and tapered at the ends. Wet the ends and form a doughnut-shaped ring from each rope. Cover and let rise on a floured board for about 15 minutes. Place in a refrigerator for 2 hours to firm up the dough. Bring the water to a boil and add the sugar. Drop the rings, one at a time, into the boiling sugar water. When the bagels surface, turn them over and cook an additional 3 minutes. Skim the bagels out of the water and place on an ungreased baking sheet. Coat each with beaten egg white. Bake in the oven until golden brown (The longer you bake, the crisper the bagel). Subject: Grandma's Bran Rolls Lines: 44 Bran Rolls Ingredients: 3 pkgs yeast 1 cup water 1 cup Crisco 1/2 cup sugar 1 cup Kellog's All Bran or Bran Buds 1 1/2 tsp salt 2 eggs 6 cups flour In a 2 cup or larger measuring cup, put 3 yeast packages in 1 cup of luke warm water. In a sauce pan, boil 1 cup water then turn off and add 1 cup Crisco (rounded but not heaping), 1/2 cup sugar, 1 cup Kellog's All Bran or Bran Buds, 1 1/2 tsp salt. Stir until Crisco melts, then cool to luke warm. In a mixing bowl, beat 2 eggs until foamy. Then add yeast mixture and Bran mixture. Slowly (1 cup at a time) add flour until it forms a sticky but not too dry ball. Lightly rub with Crisco so that it doesn't crust over. Cover with a wet towel and let rise until it has risen well above the rim of the bowl. Then, remove towel and "punch down" cover again and let rise once more. After it has risen the second time put dough on floured counter top and knead until all the air is out. On the side, melt 1/2 cup of Crisco. Roll out 1/2 inch thick and use a small glass (2 1/2 inch diamater) to punch out round slices of dough. Dip in melted Crisco, fold in half, and put on cookie sheet. You could also make walnut sized balls of dough and put 3 balls, dipped in melted Crisco in each hole of a muffin pan. Let rise again. Bake at 450 degrees for about 20 minutes, or until lightly browned. Makes 3 1/2 dozen small rolls. Subject: Irish Soda Bread Lines: 145 Soda Bread with Raisins Recipe By: "Aine.McManus" , Gaelic List Serving Size: 1 Preparation Time: 0:00 Categories: Irish Very Low Fat Amount Measure Ingredient Preparation Method cup all-purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons granulated sugar 1 teaspoon caraway seed 1 cup raisins dark seedless 2 cups buttermilk butter sugar Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) ----- { Exported from MasterCook Mac } Soda Bread with Currants Recipe By: "Aine.McManus" , Gaelic List Serving Size: 1 Preparation Time: 0:00 Categories: Irish Breads Very Low Fat Amount Measure Ingredient Preparation Method 3 cups flour 1 3/4 cups buttermilk 2/3 cup sugar 2 tbsp butter melted 3 tsp baking powder 3/4 cup currants 1 tsp salt 1 tsp baking soda 2 eggs beaten Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven. ----- { Exported from MasterCook Mac } Soda Bread #1 Recipe By: "Aine.McManus" , Gaelic List Serving Size: 1 Preparation Time: 0:00 Categories: Irish Breads Very Low Fat Amount Measure Ingredient Preparation Method 4 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 pint milk or buttermilk Raisins or currants (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes. ----- { Exported from MasterCook Mac } Soda Bread Recipe By: "Aine.McManus" , Gaelic List Serving Size: 1 Preparation Time: 0:00 Categories: Irish Breads Very Low Fat Amount Measure Ingredient Preparation Method 4 cups flour 1 teaspoon salt 1 teaspoon bread soda sour milk or buttermilk Mix all the dry ingredients. Form into a stiff dough with sour milk, knead well, flatten out to about two inches in thickness, score the top with a knife, brush over with sour milk, and bake, until, when tapped on the bottom it makes a hollow sound. VARIATIONS For soda cakes or scones (makes 12 or 16), rub 2 or 3 oz. butter into the flour before adding the rest of the ingredients. For sweet soda cakes or scones, rub 2 or 3 oz. butter into the flour; then add 2 or 3 tablespoonfuls sugar, and 2 or 3 tablespoonfuls fruit with the rest of the ingredients. For brown soda bread, use 2/3 wholemeal and 1/3 white flour. submitted by: ~Subject: Irish Soda Bread ~Lines: 34 SODA BREAD 4 cups plain flour (I use all-purpose flour) 1 tsp salt 1 tsp baking soda 1 tsp sugar (he says optional; I use it) 2 cups buttermilk or sour milk Combine the dry ingredients, and mix up a little to aerate. Add enough buttermilk to make a soft dough. Work quickly, as the buttermilk and soda are already reacting. Knead the dough lightly -- too much handling will toughen it, while too little means it won't rise properly. Form a round loaf about as thick as your fist. Place it on a lightly floured baking sheet and cut a cross in the top. Put at once to bake near the top of a pre-heated oven for 30-45 minutes at 450 degrees F. When baked, the load will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea towel to stop the crust from hardening too much. ~Subject: Irish Soda Bread ~Lines: 21 Irish Soda Bread 2 c flour 3/4 t baking soda 1 T sugar 6 T butter 1 c raisins 1/2 buttermilk Mix together the flour, baking soda, and sugar. Cut the butter into the flour mixture (rub the butter through your fingers, coating each bit with flour mixture; keep this up until the mixture looks crumbly). Mix in the raisins. Add in the buttermilk--you may need a bit more. Knead the dough a bit. Shape into a round dome on a greased baking sheet. Cut an "x" across the top, then brush with a little milk. Bake at 375 deg for 40-50 minutes. Subject: Two Italian Breads Lines: 67 ITALIAN BREAD Recipe By: Serving Size: 16 Preparation Time: 0:00 Categories: Breadmaker Italian Amount Measure Ingredient Preparation Method SHARYN CERNIGLIA (WMRK84A) 1 package Yeast 3 cup Bread flour 2 tablespoon Sugar 2 tablespoon Butter (sweet at room temp) 1 cup Less 1 T hot water 2 Stiffly beaten egg whites Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist. Let me know how it turns out! Formatted by Elaine Radis ----- { Exported from MasterCook Mac } ITALIAN GARLIC/PEPPER BREAD Recipe By: Serving Size: 1 Preparation Time: 0:00 Categories: Breadmaker Amount Measure Ingredient Preparation Method -MICHAEL MCGEE (SSHT99A) 1 1/3 cup Water 1 1/4 teaspoon Salt 1 teaspoon Sugar 3 cup Bread flour 2 1/2 teaspoon Yeast 1/2 teaspoon Garlic powder (or to taste) 1/2 teaspoon Very coarsley ground pepper -(or to taste) 1/2 cup Parmesan cheese UP TO 1 C -cut in 1/2 inch squares. Add the final three ingredients ans late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe fro Italian bread in "The Bread Machine Cookbook" (#1) and addedthe garlic and pepper. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe. Subject: Country Parmesan Herb Bread Lines: 66 Country Parmesan herb bread 3 loaves Preparation time: 45 minutes Rising time: 3 1/2 hours Baking time: 20 to 25 minutes 1 1/3 cups warm water (105 to 115 degrees) 1 tablespoon sugar 1 package dry active yeast 6 ounces imported Parmesan cheese, rind removed, cut into 1-inch chunks 3 1/2 cups bread flour 2 tablespoons pure mild olive oil or vegetable oil 3/4 teaspoon salt 1 1/2 teaspoons dried leaf oregano 3/8 teaspoon freshly ground pepper Vegetable shortening 1 egg white 1. Mix 2/3 cup of the water, sugar and yeast in small bowl; let stand until bubbly. 2. Insert metal blade in dry food processor container. Process Parmesan cheese until powdery; measure 1/2 cup and set remainder aside. Put flour, 1/2 cup cheese, oil and salt in container. Process, adding remaining 2/3 cup warm water in thin stream within 15 seconds. Process until dough forms a soft, moist ball, about 45 seconds. 3. Rinse large bowl with warm water; do not dry. Add dough. Cover with plastic wrap. Let rise in warm place until tripled in bulk, 1 1/2 to 2 hours. 4. Remove dough from bowl without kneading; divide into 3 even pieces. Remove 1/3 cup of dough from each piece. 5. To shape each loaf, keep a ruler on hand. Sprinkle 1 tablespoon Parmesan cheese on work surface. On the cheese-sprinkled surface, roll out large piece of dough to 12 by 8-inch rectangle, turning to coat both sides evenly with cheese. Sprinkle 1 1/2 tablespoons Parmesan cheese, 1/2 teaspoon oregano and 1/8 teaspoon pepper evenly over top of dough. fold into thirds lengthwise to make a long, thin dough rectangle. Pinch two long edges together tightly to form a cigar shaped loaf. 6. For dough strips, sprinkle work surface with 1 tablespoon Parmesan cheese. On cheese-sprinkled surface, roll out a 1/3 cup piece of dough to 12 by 4-inch rectangle. Cut in half lengthwise to form two long flat strips. 7. With cheese side of dough facing the cigar-shaped loaf, wrap and stretch strip around loaf clockwise; pinch both ends firmly. Attach the second strip where the first ended and wrap it counterclockwise around the loaf to form a criss-cross diamond pattern. Pinch dough strips at both ends to fasten securely. Repeat with other loaves. 8. Coat a curved metal French bread pan or baking sheet generously with vegetable shortening. Put each loaf seam side down in pan. Gently press 1 tablespoon Parmesan cheese on top of each loaf. Cover with lightweight towel. Let rise in warm place until doubled in bulk, about 1 hour. 9. Adjust oven rack to lowest position. Heat oven to 425 degrees. Wet a soft pastry brush and dip it into egg white. Brush tops with egg white. Bake until golden brown and bottom sounds hollow when tapped, 20 to 25 minutes. Loosen from bread pan; cool completely on wire racks. Subject: COLLECTION: Pretzels Lines: 180 90-MINUTE SOFT PRETZELS Serving Size : 12 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups All-Purpose Flour -- unsifted 2 tablespoons Sugar 1 teaspoon Salt 1 package Active Dry Yeast 1 cup Water 1 tablespoon Margarine 1 tablespoon Water 1 Egg Yolk -- beaten Coarse salt Servings: 12 Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks. CHEESE AND DIJON PRETZELS Serving Size : 16 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups Flour -- all purpose 2 teaspoons Sugar -- granulated 1 teaspoon -Salt 1 tablespoon Fleishmann's Instant yeast -- or 1 pk; 8 g 1 1/4 cups Cheddar cheese -- shredded 1 2/3 cups Milk 1/3 cup Dijon mustard Coarse salt -- optional Sesame or poppy seeds -- opt This recipe is from Fleischmann's. Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4 c), sugar, salt, yeast and cheese. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes. Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle. Cover and let rise in warm, draft-free place 15 minutes. Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired. Bake in preheated 375F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks. MAKES: 16 source: Fare exchange column in Toronto Star posted by Anne MacLellan GERMAN SOFT PRETZELS Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast 1 cup Warm water 2 1/2 To 3 cups all purpose flour 2 tablespoons Salad oil 1 tablespoon Sugar 6 tablespoons Baking soda in 6 cups water Coarse salt In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,the oil,and sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny(about 5 minutes) adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until double(about 1 hour). Punch down dough, turn out onto a floured board,and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope about 18 inches long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet turning loose ends underneath. Let rise, uncovered,until puffy(about 25 minutes) Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum) bring soda water to a boil; adjust water to keep water boiling gently. With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each side,then lift from water,drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand,uncovered, until all have simmered. Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown. Transfer to racks; serve warm with butter, mustard or even cream cheese. Or let cool completely,wrap airtight,and freeze. To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree oven for about 10 minutes or until hot. Makes 1 dozen pretzels. - - - - - - - - - - - - - - - - - - PENNSYLVANIA DUTCH PRETZELS Serving Size : 12 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Unsifted flour 1 teaspoon Sugar 1 package Active dry yeast 1 1/2 cups Very warm water (120F-130F) 1 quart Water 3 tablespoons Baking soda Coarse salt In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at medium. Gradually add the rest of the flour. Turn out onto floured board and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover, let rise 45 minutes to an hour. Punch down, turn out onto board. Roll pieces of dough out into pencil shapeds and knot, forming preztel shape. Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet. Put each preztel in the water and simmer 20 seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15 minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy Brescia,-TBPM77B. WHOLE WHEAT SOFT PRETZELS - PAN-1 Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Whole wheat flour (5 1/4 oz) 1 1/8 cups Bread flour (5 1/4 oz) 1 tablespoon Dry milk 1/2 teaspoon Salt 1 tablespoon Shortening 2 tablespoons Molasses 5/8 cup Water (5 fl.oz) 1 teaspoon Dry yeast TOPPINGS: 1 Egg -- beaten 3/4 tablespoon Black sesame seeds(optional) 1/4 cup Coarse salt (optional) 1. Place first 5 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. 4. Twist once where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes. Subject: Red Lobster bread Lines: 11 2 C Bisquick 6 tb Butter;melted 1/2 C Cold water 3/4 C Sharp Cheese;gratred 1 ts Dried Parley 1 ts Butter Flavor 1/4 ts Garlic Powder Seasoned Butter Preheat oven to 450 degrees. Mix bisquick,water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make,but a little goes a long way.) Serve Hot Subject: COLLECTION (5) Focaccia Lines: 170 Focaccia Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SINYARD (HFWK05A) 2 cups Tepid water 2 packages Quick Yeast 2 tablespoons Sugar 4 tablespoons Olive Oil 1/2 cup Salad oil 5 1/2 cups Flour -- (I use Unbleached- self rising) 1 teaspoon Salt Make a sponge with all ingredients using only half of the flour. Mix on low for 10 min.Knead in remaining flour. Allow to rise twice and press onto ungreased cookie sheet. Brush top with Olive Oil. Top with chopped garlic. Sprinkle with Rosemary and coarse salt. Let rise again. Bake 375 degrees for 30 min. (wrv) Focaccia (Italian Flatbread) Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Flour -- bread 1 tablespoon Dried rosemary leaves 2 teaspoons Salt 1/2 tablespoon Yeast 3 tablespoons Oil -- olive 1 cup Water -- hot Oil -- olive Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes. Heat oven to 400 degrees. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm. *If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed. High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter. Focaccia Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce Yeast -- dry active 1/2 ounce Sugar 12 ounces Water 1/2 cup Onions -- chopped 1 tablespoon Garlic -- minced 1 pound Flour, all-purpose -- plus 2 ounces Flour -- all-purpose 2 teaspoons Salt 1/2 teaspoon White pepper 1/2 teaspoon Fresh rosemary Or basil or pesto Olive oil -- to lightly coat t Kosher salt Saute onions and garlic, in a small amount of oilve oil. Let mixture cool. Dissolve yeast and sugar in warm water for 5 minutes. Place dry ingredients in mixer bowl. On low speed gradually add the yeast and the onion mixture. Knead for about 5 minutes. Retard overnight in a plastic bag, in refrigerator, Next Day: Bench dough for 15 - 30 minutes. Roll and stretch dough to fit a large cookie sheet. Proof for about 10 minutes. Lightly spread top with olive oil and sprinkle a few grains of Kosher salt over top. Finish with any ingredients you desire. (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc) and just before baking sprinkle with Parmesan cheese. Bake @ 425 degrees for 20 - 25 minutes. Color should be pale. Serve at room temperature Herbed Focaccia Serving Size : 8 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Dry yeast 1 teaspoon Sugar 1 cup Warm water (105-115F) 2 1/3 cups Bread flour 1/3 cup Cornmeal 1 1/4 teaspoons Salt 1/2 cup Light-tasting olive oil 2 large Garlic cloves -- minced 1 teaspoon Dried rosemary 1 teaspoon Dried basil 1 teaspoon Dried oregano Kosher salt 1 tablespoon Fresh chives -- snipped 1 tablespoon Fresh parsley -- minced 1 tablespoon Red pepper flakes A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch focaccias. Herbed Onion Focaccia Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups All purpose flour 1 package Rapid rise yeast 2 1/2 teaspoons Dried oregano leaves Crushed 1/2 teaspoon Salt 1 cup Very warm water(120-130) 1/4 cup Olive oil 2 tablespoons Olive oil 1 Egg 1 1/2 cups Thinly sliced onions 1 teaspoon Rosemary (optional) 1 teaspoon Coarse salt(optional) In a large bowl combine 1-3/4 cups flour, UNDISSOLVED yeast, oregano, and salt. Stir in water and 2 tablespoons olive oil into dry ingredients. Stir in egg and enough flour to make a stiff batter. Cover let rest 10 minutes. Meanwhile in a large skillet add 1/4 cup olive oil and heat till hot add onions cook 3 to 4 minutesuntil soft not browned. Set aside to cool slightly. With slightly oiled hands, spread batter into oiled 13 X 9 X 2 inch baking pan. Make small indentations in surface of batter with finger or end of wooden spoon. Spread reserved onion mixture evenly over batter. Sprinkle with coarse salt and rosemary if desired. Cover loosely with plastic wrap let rise in warm place till doubled in size about 30 minutes bake at 400 for 25 minutes till done. serve warm or cold Lines: 39 DILL CASSEROLE BREAD Preparation time: 20 minutes Rising time: 1 hour and 40 minutes Cooking time: 45 minutes Yield: 1 loaf 1 package active dry yeast 2 tablespoons sugar 1/4 cup warm water (105 to 115 degrees) 1 cup cottage cheese 2 1/2 cups all-purpose flour 2 tablespoons minced onion 1 1/2 teaspoons dried dillweed 1/2 teaspoon salt 1/4 teaspoon baking soda 1 large egg 1 tablespoon unsalted butter, softened 1. Stir yeast and 1 teaspoon of the sugar into the warm water. Let stand until foamy. Warm the cottage cheese until lukewarm. 2. Combine the flour, remaining sugar, onion, dill, salt and baking soda in a large bowl. Add the egg, butter, cottage cheese and yeast mixture. Stir to form a soft dough. (Or mix in a food processor.) Cover and let rise in a warm spot until dough has doubled, about 1 hour. 3. Stir down dough. Transfer to a greased 1 1/2- to 2-quart casserole. Cover and let rise again until doubled, about 40 minutes. 4. Heat oven to 350 degrees. Bake bread until it is well browned, 40 to 45 minutes. Cool in the pan 5 minutes; loosen from the sides of the casserole and invert onto a wire rack. Serve warm or at room temperature.