I had another packet of the mauripan yeast left and I was contemplating whether I should do doughnuts or bagels. Doughnuts are a regular treat and a favourite in this household. The kids are never tired of them, but I am! I wanted to try something different, something savoury which has minimal amount of fat. I have no discipline whatsoever when it comes to abstaining myself from fattening food or any types of food for that matter. So, for security sake, I opted to do bagels, oil free, but... laden with carbo! Ah well, you can't lose them all.
Here's a quick lesson on Bagels.
A bagel is traditionally a hefty, dense ring of somewhat bland tasting bread. But with different flours, such as rye and wheat, bagels take on different tastes. Add raisins, blueberries, strawberries, dates and nuts for a dessert-like bagel. Add veggies, onions, poppy seeds, peanut butter and other ingredients for an infinite variety of taste combinations.
The popularity of bagels is as much attributed to what you can put on them and in them as to what you add to the unbaked dough. They are the perfect vehicles for spreads. Most often spreads consist of a cream cheese base that may be mixed with salmon or lox, fruits, vegetables and spices -- in myriad combinations. There are regional differences in how bagels are made, and ongoing arguments about what constitutes the "perfect" bagel and best spread combination.
This recipe is taken from The Australian Women's Weekly Cookbooks, but it has been thoroughly altered to suit my taste bud. So here's my version.
1 packet Mauripan yeast (11gm)}
1 Tablespoon, castor sugar, } Combine and whisk to dissolve yeast and cover
1 cup warm milk, } bowl for 10 minutes till mixture is frothy.
3 cups flour }
1/2 teaspoon salt, } sifted and stir into the yeast mixture to form
1 Tablespoon castor sugar, } a firm dough.
1 egg yolk to glaze
1 Tablespoon of garlic salt/
1 Tablespoon poppy seed, if you could find some.
1. Turn dough onto floured surface, knead about 10 minutes or until dough is smooth and elastic. Place dough into greased bowl, cover, put aside until dough has doubled its size.
2. Knead dough again and divide into 12 equal portions. Knead each portion into a ball.
3. Press finger in centre of each ball to make a hole and rotate ball with finger until hole is one third size of the bagel. Place bagel about 3cm apart on grease tray, cover and wait 15min or until risen.
4. Drop bagels individually into a pot of boiling water, after 1 minute turn to the other side for another 1 minute of boiling.
5. Remove with slotted spoon or sieve and immediately put on a greased oven tray.
Brush top with egg yolk and sprinkle with sea salt, or as I did mine with Garlic Powder. Ideally sprinkle with poppy seeds.
6. Bake for 20 minutes in a moderately hot oven.
You can enjoy them plain, or have them with cream cheese dips or any toppings of
Well, I had mine with stir fried cream mushrooms.
I love the chewiness of these bagels and I could just have them for breakfast, lunch and dinner. It's a meal on its own. But if you had that bit of extra time, you could prepare this simple and delicious stir fried mushrooms to go with those bagels.
250gm of the brown fresh mushrooms.(sorry I don't know the exact scientific name)
1 teaspoon of crushed garlic,
1 Tablespoon of diced shallots,
1 Tablespoon of whipped cream,(you can substitute with evaporated milk)
salt and pepper to taste.
Saute garlic and shallots til fragrant, put in the mushrooms and later the cream. Season with salt and pepper. This dish could be eaten with rice, really gooood.
So much of staying away from fat, I had three at one go just now! *feeling guilty*
Thursday, June 14, 2007
Posted by Wiz at 1:50 PM