1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
0: In very small skillet, bring 3 tb
1: sugar to boil, stirring it over moerate heat
2: Should melt to rich, dark brown
3: CAREFULLY add the boiling water and stir to dissolve the caramel
4: Pour into dish to cool
5: Combine warm water, yeast and remaining tsp
6: sugar and let stand til foamy
7: Abt
8: 10 min
9: In lge mixing bowl, combine salt, shortening (butter), cooled milk, and liquid caramel
10: Add yeast mixture
11: Stir in the pumpernickel and rye flours, then 2 cups of the A/P flour
12: Spread 1 cup of the remaining A/P flour on work surface and turn the dough out onto it
13: Gradually incorporate the flour, kneading in as much more as necessary to make a fairly stiff dough
14: Knead well until the dough is no longer sticky
15: Form dough into ball and place in greased bowl, turning once or twice
16: Cover with plastic and place in not too warm place
17: Let proof until double
18: Punch dough down, halve it, and roll it into 2 10" cylinders
19: Cover with towel and let rest for 10 min
20: Cut each cylinder into 10 pcs
21: Cover with dry towel, then damp one, and let rest another 10 min
22: Roll each pc
23: into "snake" abt
24: 8" long, tapered at ends
25: Wet both ends, overlap abt
26: 1 inch, and gently pinch ends together
27: Place finished bagels on 2 baking sheets covered with parchment, cover with towel and let proof until not quite doubled
28: When ready, brush tops with egg wash and place in 425 F
29: oven on 2 racks centered in oven
30: Bake 10 min
31: Switch pans and bake 5 to 10 min
32: more until well browned
33: Cool on racks
34: Store in plastic bags up to 2 days
35: Longer--freeze
36: From Gemini's MASSIVE MealMaster collection at www
37: synapse
38: com/~gemini