Subject: | Re: making tough, chewy bagels?
| Date: | Sun, 14 Sep 2003 03:49:18 GMT
| From: | alzelt <alzelFINNFAN@tworldnet.att.net>
| Newsgroups: | alt.bread.recipes
|
barry wrote:
> "family" <none@none.net> wrote in message
> news:5tn8b.247$VL4.381516@news2.news.adelphia.net...
>
>>any chance of you posting it?
>>
>
>
> Bagels by Julia Child, from "Baking with Julia"
>
> Note: the bagel maker at the local bagel shop, which has pretty good
> bagels, uses All Trumps and swears by it.
>
> 2 Tablespoons butter, melted
> 1 packet yeast (2.25 teaspoons)
> 2.25 cups water (80-90F)
> 2 Tablespoons sugar
> 3 Tablespoons solid vegetable shortening
> 1 Tablespoon salt
> 1 to 2 teaspoons black pepper, optional
> 6 cups flour (I have tried all sorts of flours and find that the highest
> gluten is the best. I currently use All Trumps. Harvest King doesn't
> really work well and All Purpose is a disaster. I haven't tried Atta yet.
> That would be interesting -- Indian bagels. Would you have to substitute
> ghee for the butter? Would a bit of Indian spice added to the dough be out
> of place?)
> Barry
While I have never tried this recipe, I have an immediate "alert" going
off in my head. Two tbsps of buttter and 3 tbsps of shortening is
something akin to scratching your chalk against the chalk board. I find
that very hard to believe that anyone would use a shortening in a
classicly defined lean bread.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
|