Week 22, Bake 22.I've decided that I really like kneading. It's not even about getting out the aggression, I just like it (its almost like playing with play dough). Anyway, I am now struggling for ideas for my bakes, I have some in my head but they are being saved for special occasions or times when I can't think of any better bakes. It has been a lovely sunny couple of days in Somerset, which was made even better that yesterday at work I got to go on a school trip to see the Olympic Torch with the children. It was actually quite great and of course I took pictures...
Anyway so this weeks bake is bagels as I thought I would try something different.
- 1x 7g sachet of dried fast action yeast
- 4 tablespoons of caster sugar
- 2 tsp of salt
- 500g of bread flour
- Sesame seeds to decorate
- Tip the yeast and one tablespoon of sugar into 100ml of warm water.
- Mix with a fork and leave for 10 minutes to get frothy.
- Pour it into a large mixing bowl and add 200ml of water and the salt.
- Now stir the flour in a little at a time using a wooden spoon. Bring it into a ball of dough and turn it out onto a floured surface and knead it for 10 minutes (or until it becomes elasticated).
- Cover the dough in an oiled bowl and leave it to rise for 1 hour (or until it has doubled in size) in a warm place.
- Pre-heat the oven to 200c.
- Turn out the dough onto a lightly floured surface and divide it into 10 balls of 85grams.
- Shape it into a flattish ball then using a wooden spoon or your finger create a hole in the centre and twirl it around until you have a 3cm hole.
- Shape your bagel to make sure it is the perfect shape.
- Cover the bagels with cling-film whilst you shape them all.
- Now boil a saucepan of water and the remaining sugar.
- Slip the bagels (one at a time) into the boiling water and flip them over cooking them for a minute.
- Remove the bagel from the pan, then put them on a baking sheet and sprinkle them with your chosen topping. (I used sesame seeds).
- Cook them for 20 minutes and eat!