Here we come a "bageling"......

My newest adventures have involved baking bread type products. They have been a big hit in our house because this is a carb loving household!
Here is a big tip that I have picked up that has made a HUGE difference. Proofing your yeast! Add your yeast, a portion of the water your recipe calls for as well as some sugar in a bowl before you begin mixing your other ingredients. This not only turns quick acting yeast to instant yeast, but makes sure that your yeast is still alive. Before adding it to the other ingredients make sure you see a layer of bubbles on the top.
I have baked bread before, but decided on trying my hand at bagels after my mother in law was talking about how much she mixed "salt sticks". Basically bagels, in bread stick form, sprinkled with kosher salt and caraway seeds. So my hubby and I decided to surprise her with some.
I was nervous, because making bagels doesn't have the greatest history with our family. I believe, the term, hockey pucks were used at one time. So my hubby and I tackled the recipe together. It turned out with great success, so I decided to try it own my own. Again, success!
Next I want to try experimenting with different flavors. On the agenda....chocolate chip bagels, and a chedder and sundried tomato bagel.

Bagels

Dough:
1 Tablespoon Instant Yeast
4 cups unbleached bread flour
2 tsp salt
1 Tablespoon brown sugar
1 ½ cups lukewarm water

Water Bath:
2 quarts water
2 Tablespoons brown sugar
1 Tablespoon granulated sugar

Combine all the dough ingredients in a mixing bowl and knead vigorously, by hand for 10 to 15 minutes or by machine on medium low speed for 10 minutes. Since you are using a high protein bread flour it takes a bit more effort and time to develop gluten. The dough will be stiff.
Place dough in a lightly greased bowl and set it aside to rise until noticeably puffy, about 1 to 1 ½ hours.
Transfer dough to a work surface and divide it into eight pieces. Roll each piece into a smooth ball. Cover balls with plastic wrap and let sit for 30 minutes.
While the dough is resting, prepare the water bath by heating the water, and sugar to a very gentle boil in a large, wide diameter pan. Preheat oven to 425 degrees.
Use your index finger to pike a hold through the center of each ball and twirl the dough on your finger to stretch the hole until its about 2 inches in diameter. Place each bagel on a lightly greased or parchment lined baking sheet and repeat with remaining dough.
Transfer bagels, four at a time if possible, to the simmering water. Increase the heat under the pan until you bring the water to a gently simmering boil. Cook the bagels for two minutes, then flip and cook for another minute. Place bagels back on baking sheet.
Bake the bagels for 20 to 25 minutes until they are as deep brown as you like them. Turn them over at about 15 minutes with will help them stay tall and round.

(if you want to add toppings glaze them one egg white and one Tablespoon of water after boiling. Add toppings, bake as directed, except don’t turn them over!)

The First Course

Well, I have always enjoyed being in the kitchen for as long as I can remember. Before I was allowed in the real kitchen I would have my own "mud bakeries" outside in the backyard. The idea of experimenting and developing new things always interested me.
I was so excited when I became old enough for my mom to allow me in the kitchen to experiment. Like any novice cook I had my fair share of catastrophe's. Green Tomato Pie, Beef Stroganoff just to name two of them, but overall I think I did pretty well.
I got away from cooking after high school. I was too busy working to really have fun in the kitchen. I had my old favorites that I would bring out from time to time, like my lasagna, but I didn't really have a chance to experiment.
After I got married in 2006 my husband joined the Army and went off to Basic Training. I moved in with my in laws. My father-in-law is a wonderful cook and began teaching me the basics such as how to make different sauces. I was amazed that making an Alfredo sauce really wasn't that difficult.
I got to stretch my culinary wings when we got stationed in Arizona. Again, I had some difficulties, such as my Italian Meatball Meatloaf, (great in theory, awful in execution), and a sweet potato, sausage and apple concoction that I cooked beyond recognition in the crockpot.
Since then I have done some studying, watching Food Network and becoming more knowledgeable of flavors and spices and techniques and why they work together, (or don't in some aspects).
I have come to realize that foods are wonderful tools to hold memories. I can still remember working in the kitchen with my Grandma making her meatloaf and bbq spareribs. I remember standing next to my mother learning how to scramble an egg. And Thanksgiving doesn't seem like Thanksgiving unless my grandmothers sausage and apple stuffing is on the table. I want my children to have those same sort of memories. I want the recipes I use today to be passed down as my family grows.
This is my way of sharing with the world. I will be sharing recipes, cooking adventures, and because I love history some of that will be included along the way.