a few changes for the bagel recipe....

Here's the recipe I posted a few days ago. We let the dough rise and then formed it into rings. Today when we made them, we changed things a bit, and it made a LOT of difference. The bagels are nicer shaped and also bigger.

Here are our changes:

Once the dough is kneaded well, cut it into 6 equal pieces. Roll them into a bun shape and place on oiled/greased baking pan to rise for about 2 hours. Cover them with towel (I used a folded tablecloth). When you have the water boiled and ready, then you can form the rings. Just push your two thumbs into the center of each roll and stretch to form a ring.

Continue with the directions as posted.

We're so pleased with our bagel success :-)

Never thought it would be so easy

to make BAGELS, but Jessica and I tried them today and they are a HIT! Two thumbs up from everyone :-)

My friend, Glenda, sent me this recipe. We are definitely going to be making them LOTS (and probably will not buy bagels again!). We'll be experimenting with some flavour variations. If you have any ideas, please share!

Bagels

Glenda's recipe was for use in a bread maker.

1 cup water
1 1/2 Tbsp honey
2 cups white flour
1 cup whole wheat flour
1 1/2 tsp salt
1 1/2 tsp yeast.

Toss it all in the machine and put in on the bagel dough setting. When it's done, make it into "snakes" then circles. Drop into boiling water for 30 seconds, flip and leave for another 30 seconds. Lift on to paper towel and then onto a lightly greased baking pan. Cook at 375 deg. for 20-25 min.

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Since I don't have a bread maker, I asked another friend (Thanks, Kathy!) how it should be done. Same ingredients, just the procedure is a bit different.

Dissolve the honey in warm water (water that's not hot when you test it on your wrist, but it is warm). Sprinkle the yeast over the water, and let set for about 10 minutes. Stir, and start adding the flour and salt, mixing as you go. When you can't stir it any more, turn it out on a floured counter, and start kneading, adding flour as needed. Keep kneading until it feels really smooth in your hands, and not sticky, probably about 10 minutes.

**Set into an oiled bowl, cover with a dishtowel, and set in a warm place to rise until it has doubled (stick a finger into it, and if the indent stays, it's ready. When it's done, make it into "snakes" then circles. **

NOTE: Here's what we now do and we find it makes a nicer shaped and bigger bagel. Once the dough is kneaded well, cut it into 6 equal pieces. Roll them into a bun shape and place on oiled/greased baking pan to rise for about 2 hours. Cover them with towel (I used a folded tablecloth). When you have the water boiled and ready, then you can form the rings. Just push your two thumbs into the center of each roll and stretch to form a ring.

Drop into boiling water for 30 seconds, flip and leave for another 30 seconds. Lift on to paper towel and then onto a prepared baking pan. Cook at 375 degrees for 20-25 min.

We made only 6 bagels, but I'm thinking we could have make 8-9, and rolled longer snakes. Our bagels kind of puffed up in height but were a bit small in diameter. Nobody toasted their bagels -- we just ate them warm from the oven. DELICIOUS!

"Make It" Monday - Jan 25th

Click HERE to read about "Make It Monday", and get the code.

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The theme this week is BREAKFAST!

Breakfast Sausage

1 1/2 lb ground pork or beef

1 1/2 tsp sage

1 1/2 tsp salt

1/4 tsp pepper

3/4 tsp thyme

small amount of water

In mixing bowl, combine meat and spices until thoroughly blended. Add water if needed to hold meat together. Shape into patties. refrigerate in airtight container for 2 days to allow flavors to blend.

Cook over medium heat until golden brown.

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Post your recipe on your blog and play along with us :-) Add your link using MckLinky, and I'll drop by for a visit.

Pancakes

Since today is Shrove Tuesday (Pancake Day) I thought I'd post my pancake recipe. Before I found this recipe, we were making the boxed mix and thought they were alright. Well, let's just say we'll never go back to the boxed mix! LOL!

PANCAKES

1 1/2 cups rolled oats
1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
2/3 cup brown sugar
2 eggs
4 Tbsp vegetable oil (I usually omit this)
2 cups buttermilk (I use regular milk with a splash of vinegar)

In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the eggs, oil, and buttermilk. Stir into dry ingredients just until moistened.

Pour batter onto greased hot griddle (we use olive oil in our pan). Flip when bubbles from around the edges. Cook until the second side is golden brown.

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Okay, here's what we find works for us :-)

We have done these with 2 cups all-purpose flour, when we didn't have the whole wheat. They still turn out fine. We also add about 2 tsp of cinnamon in our batter. Delicious! Our pancakes are usually about 7-inch and we can make probably 8 pancakes with this recipe. Believe me, one pancake per person is plenty! They are very filling, especially when you top them with fruit or yogurt.