Honey Whole Wheat Bagels Time: 1 hour 30 mins By: Heavenly Homemakers Yield: 12 bagels
4-4 ½ cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 pkg yeast (2 ¼ tsp)
1 ½ cups warm water (if you put your finger in and it hurts, it’s too hot and will kill your yeast)
3 Tbsp honey + 1 Tbsp honey
1 tsp sea salt
1. Stir together 2 cups flour, the salt and the yeast. Add in the warm water and 3 Tbsp honey. Gradually add in the remaining flour.
2. Dump it out and knead te flour in until the dough is smooth and elastic. Cover thedough and let it take a nap for about 10 minutes.
3. Divide the dough into twelve equal parts.
4. Set a timer for 20 minutes. Begin shaping each piece of dough into a nice ball. Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole.
5. Lay it onto a buttered cookie sheet or baking stone. Continue until all the bagels are formed. Let them sit until your timer goes off.
6. After your 20 minute timer goes off, turn the broiler on in your oven. Broil your bagels for 2 minutes on each side.
7. Meanwhile… bring a big pot of water to a boil. Stir in the remaining 1 Tbsp honey.
8. Put 4-6 bagels into the waer, turn down the heat and simmer for 7 minutes turning the bagels over once during that time. (I am going to try and only boil them 30 seconds on each side next time. They turned out kind of shriveled the first time I made them.)
9. Continue to boil your bagels until they are all done. Let them drain on a towel for 1-2 minutes.
10. Bake at 375F for 25-30 minutes or until the tops are golden brown.
11. Slice these, toast them, then slater them with butter or cream cheese (you can even make your own cream cheese). See previous post.
|I had no idea that you BOILED bagels!!! You do!|
I decided to also share with you what we had for dinner tonight. It is absolutely yummy!!!
Cheesy Potato and Corn Chowder Time: 1 hour Makes: 7 servings
2 Tbsp margarine 1 (15 oz) can whole kernel corn (I use frozen corn)
1 cup chopped celery 1 (4 oz) can diced green chilis
1 cup chopped onion 1 (2.5 oz) pkg country style gravy mix (I just use flour and
pepper not gravy mix.)
2 (14.5 oz) cans chicken broth 2 cups milk
3 cups peeled and cubed potatoes 1 cup shredded cheddar cheese
I also added ham to mine
1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 mins.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 mins or until potatoes are soft, stirring occasionally.
3. Stir in corn and chilis; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
|My girls had two bowls each. It's absolutely AMAZING! Especially on a day like today. It's nice and rainy outside.|
Whole Wheat French Bread Yield: 1 loaf Time: 4 ½ hours
2 ¼ tsp active dry yeast (or 1 pkg) 1 Tbsp cornmeal
1 ¼ cups warm water 1 egg white
1 Tbsp sugar 2 Tbsp cold water
1 tsp salt cooking spray
3 cups whole wheat flour (divided 2 cups and 1 cup)
1. Dissolve yeast in warm water in large bow or bowl of mixer with dough hook inserted.
2. Stir in sugar, salt and 2 cups flour.
3. Beat until smooth. Stir in the remaining flour.
4. Run mixer on low to knead dough for 6-8 minutes or turn out onto floured surface and knead for 5-8 minutes by hand.
5. Place the dough in bowl spraye with cooking spray, turn greased side up.
6. Cover with a damp flour sack cloth or dish towel.
7. Let rise in warm place until double - 1 ½ – 2 hours. (Dough is ready if indentation remains when touched.)
8. Punch down the dough and let rest for 15 minutes.
9. Grease cookie sheet or jellyroll pan and sprinkle with cornmeal.
10. Either roll dough out into rectangle and roll up tightly, seal edges or just mold into desired shape (French bread shape) and place on cookie sheet.
11. Make 1 lengthwise slash down center or ¼ inch slashes at 2 inch intervals.
12. Mist lightly with cold water (or brush over loaf) let rise uncovered until double again -1 ½ hours.
13. Heat oven to 375 degrees. Brush loaf with cold water or mist again with cold water. Bake 20 minutes.
14. Mix the egg white and water and brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped (about 5 minutes).
|Oh my gosh! This bread is so amazing! I WILL be making this again and again. Yummmmmmmmmm!!|