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Mom's Best Recipes Volume III

Mom's Best Recipes Volume III

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Publicado porChuck McNevich
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.

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Published by: Chuck McNevich on Nov 11, 2007
Direitos Autorais:Attribution Non-commercial

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05/08/2014

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(by Shirley McNevich)

1 1/2 cups warm water
2 TBSP dry yeast
2 TBSP white sugar
2 TBSP salt
4 cups flour
1 TBSP vegetable oil
cornmeal
sesame seeds or poppy seeds
2 TBSP molasses

In a bowl add the warm water, yeast and 1 tsp. of the white sugar and let it sit for 10
minutes after mixed. In a separate bowl add the rest of the white sugar, salt and 2
cups of the flour. Add the yeast mixture to the flour mixture--mix with your hands. Add
the rest of the flour and mix with your hands. Knead the dough for a few minutes with
your hands. Oil a bowl; set the dough ball in the bottom, cover it with a dish towel and

108

let it rise for 1 hour (dough should be doubled in size). Preheat oven to 425 degrees.
Bring a few quarts of water to a slight boil and add the 2 TBSP of molasses. Turn
heat back to medium so water stays hot but is no longer in a rolling boil. Divide the
dough into 16 dough balls and then let them sit for 5 minutes. Sprinkle alot of
cornmeal on cookie sheets. Shape each dough ball into a bagel shape (punch a
small hole in the center with your finger). Once you've shaped all the bagels, place 4
at a time into the hot water for 30 seconds, then gently turn each and boil them on the
other side for 30 seconds. Place boiled bagels on to the cornmeal powdered baking
sheets and continue until all of the bagels have been boiled on both sides. Sprinkle
either the sesame seeds or the poppy seeds on top of the bagels. Place the cookie
sheets with the bagels into the preheated oven for 15 to 20 minutes
or until light brown. Cool on baking racks.

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