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Post by Newfygirl on Feb 26, 2006 21:19:53 GMT -5
Been bugging her for a week for this recipe...thought this might get your attention, Halcyon!  |
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Post by Mary Ann on Feb 27, 2006 7:13:46 GMT -5
Is she holding out again? I bet I know why; she's trying to lure us all to Texas! C'mon, Mouse; give it up!  |
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Post by bluemouse on Feb 27, 2006 10:58:01 GMT -5
Hey, I'm never going to get y'all down here otherwise - you think I want to give up ALL my secrets?? Let me look up the recipe - I'll be back. |
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Post by Newfygirl on Feb 28, 2006 15:33:51 GMT -5
You're not back yet. |
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Post by Mary Ann on Feb 28, 2006 16:59:31 GMT -5
You noticed that too? She's holding out on us.  |
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Post by Newfygirl on Feb 28, 2006 17:13:50 GMT -5
She IS! Yep, shes gonna make us suffer....
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Post by bluemouse on Feb 28, 2006 18:12:28 GMT -5
Grovel, you pathetic little beggars! Muahahahahahaha!!!!! ;D
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Post by Mary Ann on Feb 28, 2006 20:10:55 GMT -5
I dunno, Newfygirl; is this one grovelworthy?
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Post by Newfygirl on Feb 28, 2006 21:28:01 GMT -5
Hmmm....just HOW GOOD is that bread?? hmmm.... Well, the poundcake was definitely grovel-worthy..so, I bet this is just as good..... I'll start...
Please please please....I'm begging you...please give us this recipe...I have yeast and it says that its "active" and I better use it before it gets too active and starts causing trouble among the spice jars...
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Post by Mary Ann on Mar 1, 2006 7:12:21 GMT -5
Okay, okay. Pleasepleaseplease Mouse, we really want the recipe! My yeast is in the refrigerator in a little jar, but it's threatening to wrestle the sourdough starter. Being sour, the starter's in no mood to put up with this. Can you imagine the devastation?! Goop all over the milk cartons, dripping off my grapes....! Oh, the humanity! *sob* Howzat? |
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Post by Newfygirl on Mar 1, 2006 8:14:17 GMT -5
echoing "OH THE HUMANITY!!!!!! ***runs screaming from the computer, arms in the air******
(are you supposed to refrigerate yeast? Mine came in little packets...but it wasn't in the refrigerator section)
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Post by TandB on Mar 1, 2006 8:44:40 GMT -5
In the little jars you want to either freeze or refridgerate your yeast, it will last longer that way. However when you go to make bread or whatnot you will want to make sure the yeast is at room temp, otherwise it won't become active and you will end up with flat bread. The little packets can be put in the freezer or fridge to. It doesn't *have* to be though. Just helps it stay active longer. That sounds like a nasty mess MA! I hope that BlueMouse gets you that reciepe before things really start going haywire in your fridge. If it happens, tell Ex Libris that she needs to come over and help clean house for a 'party' your having and give her the fridge duty. ;D hehehe |
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Post by Mary Ann on Mar 1, 2006 9:29:49 GMT -5
Yeah, what tandb said about the yeast. I bake all our bread, and keep the yeast in the fridge in the little jar it came in. I put water that measures 110 degrees in my KitchenAid bowl, sprinkle on the yeast, add a bit of sugar or honey, and it proofs up real nice. I love to bake bread!  And Mouse'd better hurry with the recipe. ExLibris's fridge isn't any cleaner than mine, so I wouldn't expect any dramatic changes in the fridge. And she'd throw phrases from her youth like "You made this mess, you clean it up" back at me. *sigh* Mouse, you'd better hurry! Civil obedience in the north depends on it! *warily eyeing the rumblings in the fridge spreading to the pantry* |
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Post by bluemouse on Mar 1, 2006 11:37:49 GMT -5
OkayokayOKAY!! *throwing hands in the air* You guys are merciless! Bagels: (This is a bread machine recipe, but the only thing it does is mix the ingredients - you do all the rest yourself. So if you have a mixer it will work fine, or if you're muscle-bound and determined, you can probably do it by hand.) Makes 12 bagels. 1 1/3 c. water 1 T. oil 4 c. flour 4 t. sugar 1 t. salt 1 1/4 t. yeast (I usually use a little more) 1 egg Add the ingredients (as I saw in a recipe once) as common sense dictates. ;D Remember not to let the salt touch the yeast, since they have a long-standing feud and will kill each other on sight. Knead the dough, let it rise. Punch it down, let rest 10 minutes. Divide into 12 portions. Working quickly, shape each into a smooth ball. Punch a hole in the center, pull gently to create a 2-inch hole. (If it's less, when it rises the hole will close over.) Place on a greased large baking sheet. Let rise 20 minutes (start timing after first bagel is shaped). Broil 5 inches from heat, 3 to 4 minutes, turning once. (Don't let the tops brown.) Meanwhile, in large pot, bring 6 cups of water and 1 T. sugar to boil. Reduce heat. Add bagels, 4 or 5 at a time (even in my largest pot, they usually only fit 3 at a time  ) and simmer for 7 minutes, turning once. Drain on paper towels. Place on that well-greased baking sheet again. (You can brush egg white/poppy seed/sesame seed on the tops if you want - I don't) Bake in a 375 oven for 25 to 30 minutes or until tops are golden. Cool on racks. I've tried boiling without broiling, and have found that the end result is still quite good, but can be a little spongy in places. The broiling is what really sets it in place. This recipe looks complicated, but it really isn't - it's easy to follow and it makes wonderful bagels like you've never had before.  And MaryAnn, I've never let my yeast get to room temp - I always use warm water and a little sugar, add the yeast, stir briefly to mix it in, and let it sit for about 10 minutes. It rises beautifully, even straight from the fridge. |
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Post by Mary Ann on Mar 1, 2006 14:54:49 GMT -5
Mmmm, looks delish! Thanks Mouse! ;D
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) and simmer for 7 minutes, turning once. Drain on paper towels.