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Full Online Book HomeLearning KitchenBread - Bagels - Montreal Bagels
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Bread - Bagels -  Montreal Bagels Post by :krabbiss Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3128

Click below to download : Bread - Bagels - Montreal Bagels (Format : PDF)

Bread - Bagels - Montreal Bagels

Montreal bagels are traditionally made in a wood fired oven. They are enriched with honey, eggs and oil. No salt in the dough - this makes the taste of the sesame or poppy seed coating really shine through. Montreal bagels are usually less dense than American bagels.

1-1/4 cups slightly warm water
1-3/4 teaspoons yeast
3 tablespoons sugar
3 tablespoons honey
1 tablespoon beaten egg
3 tablespoons vegetable oil
1 teaspoon malt syrup or powder (available in home brewing supply and health food stores)
4-1/2 - 5-1/2 cups (approx.) bread flour

1-1/2 cups sesame seed or poppy seeds (or half and half)

Kettle water:
6 qt. Dutch oven
1/4 cup honey
1 teaspoon kosher salt

Whisk together the water, yeast, sugar, honey, egg, vegetable oil and malt. Stir in one cup of the flour and most of the remaining flour. Knead 10-12 minutes to form a stiff, smooth dough. Cover and let rest 10 minutes.

Line one large baking sheet with a kitchen towel, another with baking parchment. Fill Dutch oven to three quarters with water. Add honey and salt. Bring water to a boil.

Meanwhile, divide dough into 12 to 14 sections and form into 10 inch strips. Form these into bagel rings and place on cookie sheet. Let rise 12-16 minutes until bagels are very slightly puffed up.

Preheat oven to 450 F.

Boil bagels about 1-1/2 minutes each, turning over once. Place on towel- lined sheet first to dry a bit. Sprinkle generously with sesame or poppy seeds (Montreal bagels are more seeded than regular bagels) and place on parchment-lined sheet.

Place in oven, reduce heat to 425 F. Bake until done, about 15-22 minutes, turning bagels over once when they are just about done.
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Bread - Bagels -  Montreal Style Bagels Bread - Bagels - Montreal Style Bagels

Bread - Bagels -  Montreal Style Bagels
Makes 12 bagels 1 1/2 cups warm water 5 tablespoons sugar 3 tablespoons canola oil 1 package dry yeast 1 tablespoon beaten egg 1 tablespoon malt powder or syrup * 4 1/2 to 5 cups unbleached white bread flour 1 teaspoon Kosher salt 1/2 cup poppy seeds or sesame seeds 6 quarts water 1/3 cup honey In a large bowl stir together warm water, sugar, oil, yeast, egg and malt until yeast dissolves. Stir in salt and 1 cup flour. Fold in enough flour to make a soft dough, about 3 cups. Knead dough for 10-12 minutes, incorporating additional flour as

Bread - Bagels -  Bagels By Cowgirl Bread - Bagels - Bagels By Cowgirl

Bread - Bagels -  Bagels By Cowgirl
Poolish-Style Sponge (make one day ahead): 4 cups bread flour 4 cups water 1/4 tsp. instant yeast Combine with whisk and whisk thoroughly for one minute in large container (should hold batter once doubled). Let sit at room temperature until foamy and bubbly (3-5 hrs.), refrigerate. Bagels: 1 cup (8 oz.) Poolish, set out one hour before to take off chill 1/2 tsp. instant yeast 1/2 cup lukewarm water (water needs to be lukewarm because the dough is very stiff and with cold water the yeast wouldn’t dissolve properly) 3-1/2 cups bread flour 2 tsp. salt 1-1/2 tbsp. honey or malt