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
0: In a large bowl, dissolve yeast in warm water
1: Stir in sugar and salt; gradually mix in 4 cups of the flour
2: Beat well to make a stiff dough
3: Turn dough out onto a floured board and knead until smooth and satiny (about 10 to 20 minutes), adding flour as needed to prevent sticking - dough should be firmer than for most other yeast breads
4: Place dough in a greased bowl; turn over to grease top
5: Cover and let rise in a warm place until doubled (about 40 minutes)
6: Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces
7: Form each piece into a smooth ball by gently kneading
8: Holding ball with both hands, poke your thumbs through center
9: With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across
10: Place shaped bagels on a lightly floured boards, cover lightly, and let stand in a warm place for 20 minutes
11: Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently
12: Lightly grease 2 baking sheets (at least 12 by 15 inches) and sprinkle with cornmeal
13: With a slotted spatula, lift one bagel at a time and lower into water; boil 5 or 6 at a time, turning often, for 5 minutes
14: Lift out of pan, drain briefly on a towel, and place on baking sheet
15: Brush bagels with egg yolk mixture
16: Bake in a preheated 400 F degree oven for 25 to 30 minutes or until well browned and crusty
17: Let cool on a rack
18: Makes 18 bagels
19: WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar, use 3 tablespoons honey instead
20: In place of the flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all- purpose flour
21: Mix in all the whole wheat flour and wheat germ and 1 1/4 cups of the all-purpose flour before beating dough
22: Then mix in about 1 1/2 cups more all-purpose flour; knead and finish as directed
23: PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar; use 3 tablespoons dark molasses instead
24: In place of the flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and about 1 3/4 cups all-purpose flour
25: Add all the rye and 1 cup each of the whole wheat and all-purpose flour before beating dough
26: Then add remaining 1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and finish as directed
27: OTHER BAGEL VARIETIES Add 1/2 cup instant toasted onion to Bagels or Whole Wheat Bagels - add it to yeast mixutre along with the sugar and salt
28: Or sprinkle 1/2 teaspoon poppy seeds or sesame seeds or 1/4 teaspoon coarse salt on each glazed bagel before baking
29: Or add 1 tablespoon caraway seeds to Pumpernickel Bagels, then sprinkle each glazed bagel with 1/4 teaspoon more caraway seeds before baking
30: Posted to Bakery-Shoppe Digest V1 #495 by Rhonda <layla696@ix
31: netcom
32: com> on Jan 8, 1998