Breads Yeast: Bagels 04 by Recipe Cottage

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	Bagels 04

		Bagels Yield: 4 Bagels 7 oz water 1/2 tb dried active yeast 1 ts sugar 1/2 tb salt 7 oz strong wholemeal flour (wholewheat bread flour) 7 oz strong plain flour (white bread flour) 2 ts ground cinnamon 1 tb sugar raisins CONVERSIONS: 7 oz flour = 200 g flour = 1 1/2 cups NOTES: The quantity of liquid given is approximate. The amount you need depends on the flour. Basically make the dough very stiff - much less water than if you were making an ordinary loaf. Heat half the water, in a small saucepan, until hand-hot. Sprinkle on the sugar and stir well with a wooden spoon. Sprinkle on the yeast a teaspoon at a time, stirring well after each addition (this avoids "lumps"). Cover and leave in a warm place 15 minutes until frothy. Meanwhile, mix the flours and salt in a large bowl. When yeast mixture is ready, pour it on, mix with a wooden spoon and add enough of the rest of the water to make a stiff dough - but not too stiff to knead. Knead for 150 strokes, then return to the bowl, spray lightly with water and leave, covered, for 1 hour - not at too hot a temperature or the bagels will taste of yeast. Remove from bowl and divide into equal portions. Knead each briefly and form into a ball. Flatten and make a hole in the middle. You know, make it look like a bagel. Place on a floured baking tray, place the tray inside a carrier bag and leave to rise 30 minutes. When the time is up, have a large pan of simmering salted water ready. Do 2 bagels at a time - lower gently into the water and simmer 1 1/2 minutes on each side. Drain on a wooden chopping board while you do the others. Place all bagels on a lightly floured baking tray and bake at Gas 6 (200 C, 400 F) for 20 minutes. Cool on wire racks. Eat fresh or freeze as soon as cold. VARIATION: Cinnamon & Raisin Bagels - Add the cinnamon and extra sugar with the flours and salt. Knead in the raisins a few at a time between the first kneading and the proving, to get them evenly distributed. Put sugar in the simmering water instead of the salt.