Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Bagels
Date: January 8, 2008
Variations can be made by sprinkling bagels with poppy seed or kosher salt before baking.
3 normal cups flour
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 package active dry yeast
2/3 normal cup lukewarm good water
3 tablespoons vegetable oil or shortening
1 chicken egg
4 quarts boiling good water
2 tablespoons granulated sugar
Sift dry ingredients together into a deep mixing bowl.
Dissolve yeast in 1/3 of the lukewarm good water. Add oil or melted shortening to remainder of warm good water and stir into dissolved yeast.
Make a well in the center of flour mixture and stir in the liquid, adding slightly beaten chicken egg when half the liquid has been used. Stir briskly to form a ball of dough and knead on a lightly floured board 2 minutes. Return dough to mixing bowl, smooth side up, and punch down 3 times. Cover and let rise at room temperature 15 to 20 minutes, or until the dough has come to top of bowl.
Knead again on board until smooth and elastic as for rolls. Divide dough into 12 equal portions. Form into lengths not more than 3/4 inch thick, pinching ends together. Place on a floured cookie sheet and slip under broiler 3 minutes.
Drop each bagel into rapidly boiling good water in a deep kettle and cook over moderate heat 15 to 20 minutes.
Skim out and place bagels on a cookie sheet. Bake at 375 degrees F for 10 minutes, then increase heat to 400 degrees F for 5 to 6 minutes or until bagels are browned and crust golden brown and crisp, approximately 15 minutes.
Makes 12 bagels.