Monday, November 21, 2011
I wish you all a very happy and blessed Thanksgiving! 1 Thessalonians 5:18, Be joyful always, pray continually, give thanks in all circumstances, for this is God's will for you in Christ Jesus. There is much to be joyful and thankful for. As your are preparing your dinner, be thankful for the income that provided the meal, as you set your table, thankful for the home you have, and thankful for each guest that arrives to share the day. For our loved ones that have passed, they are ever present that day. With the food we choose to serve, how we set the table and the wonderful memories we have of them. Our holiday traditions started with them.
Remember and give thanks to all the men & women serving to protect our freedom, and those working at the local missions to serve Thanksgiving dinner to many that would not have a meal elsewhere.
4 cups bread flour
1 Tablespoon sugar
1 1/2 teaspoons salt
1 Tablespoon vegetable oil
2 teaspoons instant yeast
1 1/4 cups to 1 1/2 cups warm water
Mix the above ingredients in a bowl. The dough should feel stiff. Adding extra water if it is too stiff or if you can't get all the flour incorporated.
Plop the dough onto the counter and knead for about 8-10 minutes, until the dough is uniform and smooth. Cut into 8 equal pieces and let rest for 20 minutes.
Preheat oven to 425 degrees.
Take each dough ball and poke a finger through the middle and swirl around your finger to form a bagel shape. Let rest for another 20 minutes.
Boil a large pot of water and add bagels three at a time. Do not crowd them. Boil for 1 minute and flip them over and boil for another minute. (One minute per side). Remove with slotted spoon to a cookie sheet and let dry for a few minutes.
Place bagels on an oiled cookie sheet dusted with corn meal. At this time, you can sprinkle poppy seeds, sesame seeds, sea salt or dried onion flakes on top. Bake for 10 minutes on one side, turn them over and bake for another 10 minutes. Cool. If you are going to freeze them, slice them ahead of time and freeze in a ziploc bag.
Eat Well, Sonya