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October 2018

Gluten Free Recipes

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A Bevy Of Bagel Recipe

A Bevy Of Bagel recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print A Bevy Of Bagel recipe  PDF

2 C Warm Water
1/2 C Gluten Flour
1 Tsp Sugar
4 1/2 C All Purpose Flour or as needed
1 Pkg Dry yeast
1 Tbsp Salt
2 tbsp Salt
4 tbsp Sugar

In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. Sti r and amp let stand til foamy, abt. 10 min. In lge. bowl of elec. mi er, combi ne gluten flour, 2 cups all purpose flour, salt, and remaining 1 1/2 c. warm water. Add yeast mi ture and beat for 5 min. on med. low speed. Co ver dough and let it rise until it collapses, abt. 2 hrs.
Stir 2 more cups A.P. flour gradually into dough. Spread remaining flou r on a working surface and turn dough out onto it. Knead until smooth an d shiny.
Place dough in an ungreased bowl and let rise, covered, until doubled in bulk, 1 hr. or more. Punch dough down. Turn out onto board and cut int o 12 pcs. Cover with dry towel, then damp one, and let rest 10 min.
Removing one pc. at a time from under towell, begin making the bagel sha pes. Roll each pc. into a snake abt. 8 long. Moisten and over lap ed ges pinch firmly together. The bagel should be a uniform ring with a ce nter hole no smaller that 1 1/2 . As each bagel is finished, place it on a dry towel. When all are formed and on the towel, place another dry to wel, then a damp one, over them and let rise for abt. 30 min, or until h alf proofed , but not doubled.
While bagels are rising, preheat oven to 425 F. Make the water bath by combining water, sugar and salt in lge. pot and bring to simmer. When ba gels are ready, drop abt. 3 at a time into the simmering water. Keeping the water at a bare simmer, cook bagels for 1 min. on each side. Remove with slotted spoon.
Place on baking sheet lined (not greased) with bakers' parchment. All s hould fit on pan e pect close fit. Bake in center of oven for 10 min. the bagels should be set but not browned. Turn over and return to ovven for 5 min more, or until bagels are browned. Cool on rack. Store in pla stic bag in 'fridge up to 2 days. If longer, freeze.
Guaranteed better than store bought Watch out Murray Lender

A Bevy Of Bagel recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
467 people have voted
Last Reviewed on 2018-10-17

Wednesday, Oct 17 2018 Download & Print A Bevy Of Bagel recipe  PDF   Gluten Free recipes RSS   Thumsb up

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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