About Bagels -- General Directions 5 Recipe
STEP 6: BAKE
Place bagels on a shelf just below the middle in a preheated 400F.
oven and bake for 20 to 25 minutes or until the tops are a nice
Bake the bagels on a baking sheet. The easiest surface available to
most home cooks is an aluminum cookie sheet or flat Teflon-coated
sheet pan. Coat with a little oil and sprinkle very lightly with
yellow cornmeal to prevent bagels from sticking. Or line the pan with
parchment paper; it eliminates the use of oil and cornmeal and
Bake the bagels on wooden boards (described earlier in directions).
Place bagels on the boards bottom side up to form a crusty bottom,
and flip them off the board after 2 or 3 minutes onto a stone or
sheet to continue baking.
Bake the bagels directly on a baking stone or tiles. Place the stone
or tiles on the lowest rack. Or line a baking sheet with the tiles
and place that on the lowest rack. Preheat the oven, with stone or
tiles inside, to 400F. for 1 hour before baking. Sprinkle cornmeal on
the stone or tiles. Transfer unbaked bagels to the hot surface with a
wooden peel (a long-handled wooden paddle used in baking), or any
flat instrument with a long handle so you don't burn yourself; wear
heavy padded gloves.
Do not wash or immerse stone or tiles in cold water while they are
hot; they may crack. Soak the cooled stone or tiles in cold water and
scrape with a spatula. Do not use soap, as the surfaces tend to
absorb soap, which will be imparted to the bagels. Stones and tiles
will discolor, but that won't affect their baking ability. Don't
place a hot stone directly on your kitchen counter; depending on the
material, the heat could leave a mark.
Steam baking gives bagel tops a crisp crust and extra shine. Create
steam during the first few seconds of the baking by spraying the
sides of the preheated oven with water from a spray bottle when you
place the bagels inside. Place a heavy pan in the lower part of the
oven bottom while it is heating. Place the bagels in the oven and
then pour cold water or half a dozen ice cubes into the pan.
STORING AND USING BAGELS:
Bagels are best when they're eaten fresh from the oven while still
warm. Because they don't usually contain egg or milk, they tend to
dry out faster than breads that contain these ingredients. If you
can't consume all the bagels in a reasonably short time, freezing
them is recommended. It's smart to slice them horizontally before
freezing so you can toast only half at a time, if you wish.
Thaw bagels on the kitchen counter in a plastic bag for about 15
minutes or toast directly from the freezer. Or zap them in the
microwave oven for about 1 minute on DEFROST and then toast them
until lightly browned on top. Microwaving too long will make them
What if a few bagels get stale? Put them into your blender or food
processor and grind them into bread crumbs. None of the tasty bread
need ever go to waste!
The Best Bagels are made at home by Dona Z. Meilach
Carolyn Shaw April 1996 From: Homenet Cook
to Bread Recipes
Food Tips of the Week
A few tips on healthy eating
If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
Some lower carb diet guidlines:
* Don't miss meals
Most low carb recipes are, well...., low in carbohydrates. Your body must have energy, and carbohydrates are a highly efficient source of energy. A lower carbohydrate diet requires great care in monitoring you intake of energy, as any energy given by non-carbohydrate sources is slower acting.
* Know what is in your food
Don't trust advertizing that boasts 'low carb' - check the real nutritional information on the back of the product. A good number of are only slightly reduced and in some cases still higher than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are the same.
Foods containing allyl sulfides
( includes eschalot, onions and welsh onion)
The onion and garlic family of vegetables is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Although there is not enough, definitive proof present, allyl sulphides are also thought by many experts to reduce symptoms with colds, sterilization and insomnia.
Foods containing allyl sulfides are also low in calories, so should be a part of every diet system.
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