though I want to tell you about my cute little bread basket.
It was a gift from my friend Monique (La Table De Nana)
Source: Hors d’oeuvres Cook Book. (1981)
I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe since 1981. I have tried other recipes but this is my favourite one.
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
About 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
1 egg yolk beaten with 1 tablespoon water
About 2 tablespoons poppy or sesame seeds.
Stir together water and yeast in large bowl of electric mixer; let
stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually
mix in 4 cups of the flour and beat at medium speed for 5 minutes. With
a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.
turn out on a floured board and knead until smooth, elastic, and no
longer sticky, (about 15 minutes); add more flour as needed to prevent
sticking – dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until
almost doubled ( about 40 minutes to 1 hour).
Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured board; cover with clear plastic. form remaining 1/3 dough in a
log and cut into 16 equal pieces.
to shape, knead each piece into small ball and poke thumbs through
centre. With one thumb in hole (hole should be at least 1/2 inch) work
fingers around perimeter, shaping ball into a small donutlike shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray
and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat
to keep it boiling gently. Lightly grease a baking sheet and sprinkle
with cornmeal. Lift bagels carefully and drop into water (about 6 at a
dtime) boil gently for 1 minute turning only once (30 seconds each
side). Lift out with slotted spoon and drain very briefly on paper
towels, and place on baking sheet. Brush with 1/3 of the egg yolk
glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or
until richly browned. cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.