BAGELS
The bagel shop will have one less customer when you make your own at home.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
5 cups HOT ROLL MIX, page 17
Cornmeal
3 qt. water
1 tablespoon sugar
1 egg yolk, beaten
1 tablespoon water
Poppy seeds, sesame seeds or coarse salt
In a large bowl, dissolve yeast in 1-1/2 cups lukewarm water. Beat in 4-1/2 cups HOT ROLL MIX. Let rest 2 minutes. Add enough mix to make a very stiff dough. On a lightly floured surface knead dough until smooth, 5 to 10 minutes. Add more mix to surface as needed. Dough will be quite firm. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Punch down dough; knead 4 or 5 times. Divide in half. Divide each half into 8 pieces. Shape each piece into a smooth ball. Flatten each ball with palm of hand. Holding a ball with both hands, force one thumb through center. Place bagel on lightly floured surface. Repeat with remaining dough. Cover lightly; let rise in a warm place 20 to 30 minutes.
Lightly grease 2 baking sheets. Sprinkle with cornmeal; set aside. In a 5-quart pot, bring 3 quarts of water to a boil. Add sugar. Lower heat to keep water boiling gently.
Use slotted spoon to carefully lower bagels, one at a time, into boiling water. Turning often, cook until slightly puffed, about 5 minutes. Add more water if necessary. Drain bagels briefly on paper towels.
Preheat oven to 400F (205C). Arrange bagels, not touching, on prepared baking sheets. Combine egg yolk and 1 tablespoon water. Brush bagels with egg yolk mixture. Leave plain, or sprinkle with poppy seeds, sesame seeds or coarse salt. Bake 15 to 20 minutes in oven until browned. Cool on a rack. Makes 16 bagels.
Here’s an opportunity to make your favorite variety of bagels. Add 1/2 teaspoon ground cinnamon and 3/4 cup raisins or dried blueberries to mix. For a savory touch, add 3 tablespoons of chopped chives. Have you tried bagels spread with ripe avocado?
TATONUTS
It’s a tradition to serve these at the Eliasons’ home every Halloween.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1/2 cup lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup melted butter or margarine
3 tablespoons sugar
1/2 cup instant potato flakes
1 cup milk, scalded
4-1/2 to 5 cups HOT ROLL MIX, page 17
Vegetable oil for frying
Vanilla Glaze, page 269
Potatoes are the secret ingredient in this family fanarite. Use favorite. Use leftover mashed potatoes.
Lightly grease 2 baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter or margarine. Add sugar, potato flakes and milk. Blend well. Mix in 4-1/2 cups HOT ROLL MIX. Add additional MIX to make soft, but not too sticky, dough. Turn out on a lightly floured surface. Knead about 5 minutes, until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, 30 to 40 minutes. In a deep-fryer or electric skillet, heat 1/2 inch of oil to 375F (190C). Fry doughnuts about 1 minute on each side until golden brown. Drain on paper towels. Brush warm doughnuts with Vanilla Glaze. Makes about 30 doughnuts.
PIZZA CRUST
Try partially baking the crust to save you time on a busy day.
1 cup plus 2 tablespoons warm water 105F (40C)
1 tablespoon active dry yeast or 1 (1/4-oz.) package
2 tablespoons vegetable oil
3 to 3-1/4 cups HOT ROLL MIX, page 17
Pour water in a large bowl. Sprinkle yeast over water; stir until dissolved. Let stand about 5 minutes. Stir in oil. Add 3 cups HOT ROLL MIX to make a soft dough. Sprinkle 1/4 cup additional HOT ROLL MIX on board. Turn out dough and knead 15 times. Clean and grease bowl. Place dough in bowl and turn to grease top. Cover and let rise in a warm place about 20 to 30 minutes or until doubled in size.
Preheat oven to 425F (220C). Punch down dough. Grease one 16-inch pizza baking pan. Pat dough on prepared pan forming a shallow rim around edge. Bake on lowest rack of oven for 3 to 6 minutes or until edges start to brown. Remove. Add sauce and topping. Bake 10 to 15 minutes until cheese is melted and sauce is hot. Makes 4 to 6 servings.
AEBLESKIVERS
You can also make these in muffin tins. Bake at 400F (205C) for 15 to 20 minutes.
2 eggs, separated
1-1/2 cups BUTTERMILK PANCAKE AND WAFFLE MIX, page 25
1/4 teaspoon ground cardamom, if desired
1 cup water
2 tablespoons melted butter
Butter for frying
Powdered sugar, for garnish, if desired
In a medium bowl, beat egg yolks until pale. Stir in BUTTERMILK PANCAKE AND WAFFLE MIX, cardamom, if desired, water and 2 tablespoons melted butter until blended. In a medium bowl, beat egg whites until stiff but not dry. Fold into egg yolk mixture.
Generously butter each Aebleskiver cup. Heat according to manufacturer’s instructions. Fill each cup 3/4 full with batter. Cook until bubbly and set around edge, about 1-1/2 minutes. Turn 1/4 turn with a fork or wooden pick to brown other side. Continue 1/4 turns each 15 to 30 seconds until lightly browned and a wooden pick inserted in center comes out clean. Dust with powdered sugar for garnish, if desired. Serve warm. Makes about 20 Aebleskivers.
1. Butter each cup, heat until butter bubbles.
2. With wooden pick or fork, turn 1/4 turn until browned
