Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 In a message dated 10/15/01 2:40:15 PM Pacific Daylight Time, lita@... writes: > 1 ½ tbsp cooking oil > Love this recipe..gonna try it this weekend..just one question..what is that A thing above? Don't have any idea of what it is..thanks..take care, Sue.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 In a message dated 10/15/01 2:40:15 PM Pacific Daylight Time, lita@... writes: > 1 ½ tbsp cooking oil > Love this recipe..gonna try it this weekend..just one question..what is that A thing above? Don't have any idea of what it is..thanks..take care, Sue.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 Would like to know how this dough turns out. Anytime I have to let rise twice it never rises the second time. Lolita >Bagels and Soft Pretzels Makes 10-12 Bagels > >3 cups flour (1+1/2 cup bean plus 1+1/2 cup tapioca) >1 teaspoon xanthan gum >2 teaspoons Knox gelatin >1 ½ tsp sugar >1 tbsp dry yeast (Red Star Quick Rise) >½ tsp salt >1 or 2 eggs >1 cup CF milk >1 ½ tbsp cooking oil > >Blend all dry ingredients. Add wet ingredients. Mix until dough >reaches a creamy texture. Let rise about ½ hour. Beat down after >first rise. Work on rice floured surface. Form shapes. > >BAGELS: Roll the dough into 5 or 6 inch ropes and form into circles. >Moisten ends & pinch together. >PRETZELS: Roll dough into 1-inch thick ropes and twist into shape. > >Let rise 10 minutes. Slide into a pot of boiling water  1 minute on >each side. Using a slotted spoon remove from boiling water and place >on an oiled cookie sheet. Sprinkle with salt, sesame seeds, poppy >seeds, garlic or your favorite seeds. > >Bake at 425 degrees for 20-25 minutes or until golden brown. Freeze >what you do not need immediately. > >Cinnamon & Raisin: 1-tsp cinnamon and ½ cup raisins. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 > Would like to know how this dough turns out. Anytime I have to let rise > twice it never rises the second time. > > Lolita *** I did these a couple of weeks ago, they were gone very quickly, but they were horrible to work. I managed to raise the first time ok. When I was kneading them to make pretzels, they were falling apart, but I amnaged to get them done. But, when I slide them in the water, they just got crumbly and startedbraking; they never got to rise properly the second time, so I assumed that was the problem. I also thought that next time I would double the yeast, and see if they do better. When they were sone cooking, the inside diod not looked fully done, but they tasded fine, just a little goey, or better, uncooked looking, not really goey (do you know what i mean? like when the dough doesn't rise, so it doesn't do " right " ?). Hope this answer your questions. I did Noah's bread tho yesterday (first time) and it was gone in sixty seconds (really!). loved it, and it did look like the real thing so I was happy. I think I should have baked it a few more minutes, but they were awesome. ) I know you can use Noah's for the bagels too. Cristina-WA *** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 > Would like to know how this dough turns out. Anytime I have to let rise > twice it never rises the second time. > > Lolita *** I did these a couple of weeks ago, they were gone very quickly, but they were horrible to work. I managed to raise the first time ok. When I was kneading them to make pretzels, they were falling apart, but I amnaged to get them done. But, when I slide them in the water, they just got crumbly and startedbraking; they never got to rise properly the second time, so I assumed that was the problem. I also thought that next time I would double the yeast, and see if they do better. When they were sone cooking, the inside diod not looked fully done, but they tasded fine, just a little goey, or better, uncooked looking, not really goey (do you know what i mean? like when the dough doesn't rise, so it doesn't do " right " ?). Hope this answer your questions. I did Noah's bread tho yesterday (first time) and it was gone in sixty seconds (really!). loved it, and it did look like the real thing so I was happy. I think I should have baked it a few more minutes, but they were awesome. ) I know you can use Noah's for the bagels too. Cristina-WA *** Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.