2 : c Starter
1 : Egg;beaten
1/2 : c Bacon;fried and crumbled
2 : tb Oil;bacon fat
2 : tb Sugar
Flour;as : Flour;as needed
1/2 : ts Baking soda
1 : lb Bacon; thick-sliced and lean
1 : Onion
1 : lb Baking potatoes
1/2 : lb Cheddar cheese
8 : Eggs
4 : c Diced potatoes
1 : Jar; (2-oz) bacon pieces
1 : Chopped onion
4 : tb Butter/margarine
1 : c Chopped celery
1 : c Chicken broth
1 : Sliced carrot
2 : c Milk
4 : md Potatoes
1 : tb Mayonnaise
1/4 : ts French mustard
2 : Rashers bacon
1 : tb Soured cream
Salt : Salt & pepper
1 : Egg yolk
3 : oz Butter
3 : lb New potatoes
1/2 : c Mayonnaise
1/4 : c Ranch dressing
1/4 : ts Salt
1/4 : ts Pepper
1/8 : ts Garlic powder
8 : sl Bacon, crisp, crumbled
1/2 : c Celery, sliced
1/2 : c Red bell pepper, sliced
1/2 : c Green onions, sliced
4 : c Cooked long grain rice*
2 : c Chopped celery
1/4 : c Chopped fresh parsley; -OR-
1/8 : c -Dried parsley
1/3 : c Butter; melted
1/4 : c White wine or chicken broth
1 : md Onion; chopped
1 : lb Bacon; crisply cooked
- : - cut into 1" pieces
1/4 : ts Salt
1/4 : ts Pepper
1 : lb Bacon (20 strips)
20 : sl White bread
20 : sl American cheese
1 : lb Bacon
1 : cn Cream of mushroom soup
1 : Loaf white bread
Toothpicks : Toothpicks
6 : oz Cream cheese w/chives
1 : tb Milk
25 : Mixed grain sandwich bread
25 : Bacon cut in halves
10 : Bacon slices
20 : lg Sea scallops
1 : c Whipping cream
2 : tb Dijon mustard
2 : tb Pure maple syrup
Snipped : Snipped fresh chives
150 : g Bacon, lean rashers
1 : md Potato
2 : Leeks
1 : Celery, stack
1 : Egg
600 : ml Water
600 : ml Milk
2 : ts Parsley, chopped
Salt : Salt & pepper
1 : /2 lb BACON;SLICED FZ
8 : oz MILK LOW FAT WHITE 6 GAL
2 : lb SOUR CREAM 1 OZ
3/4 : ts GARLIC DEHY GRA
4 : oz ONIONS DRY
2 : oz SUGAR; GRANULATED 10 LB
1/16 : ts PEPPER BLACK 1 LB CN
1 : lb SALAD DRESSING #2 /2
1 : tb WORCESTERSHIRE SAUCE
1/4 : c VINEGAR CIDER
1/2 : oz SALT TABLE 5LB
0: Combine 2 cups of the flour and the yeast
1: Add warm water, 3 tbsp of the sugar, and 1 tsp of salt
2: Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly
3: Beat on high speed for 3 minutes
4: Using a spoon, stir in as much remaining flour as you can
5: Turn out onto a lightly floured surface
6: Knead in enough reamining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total)
7: Cover; let rest 10 min
8: Working quickly, divide dough into 12 portions
9: ***Shape each into a smooth ball
10: Punch a hole in the center of each ball
11: Pull dough gently to make a 2" hole, keeping bagel uniformly shaped
12: *** Place on a greased baking sheet
13: Cover; let rise 20 min
14: Broil raised bagels about 5" from heat for 3-4 min, turning once (tops should not brown)
15: Meanwhile, in a 12" skillet or 4 1/2 qt
16: Dutch oven bring 6 cups water and remaining 1 tbsp sugar to boiling
17: Reduce heat and simmer bagels, four or five at a time, for 7 min, turning once
18: Drain on paper towels
19: Place on well-greased baking sheet
20: Bake at 375x for 25 to 30 min ortill tops are golden brown
21: Makes 12 bagels
22: VARIATIONS LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast
23: Substitute 1 1/2 cups rye flour for 1 1/2 cups of the stirred-in flour
24: HERB BAGELS: Stir 1 1/2 tsp dried basil, crushed; 1 1/2 tsp dried dillweed; or 1-1 1/2 tsp garlic powder in with the yeast
25: ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp cooked bacon pieces into the flour with the yeast
26: WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in flour
27: Add 3/4 cup of raisins if desired
28: NOTES : ** I prefer to roll the dough in a rope and wrap it around my hand to form the bagels
29: Posted to Bakery-Shoppe Digest V1 #495 by Rhonda <layla696@ix
30: netcom
31: com> on Jan 8, 1998