* Exported from MasterCook *
Bread, Asiago Bagels
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Want to try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter:
1/2 cup bread flour -- bleached
1/4 cup cool water
pinch yeast -- instant, (about 1/16 teaspoon)
Dough:
4 cups bread flour -- unbleached
1 1/4 cups cool water
1 3/4 teaspoons salt
1 1/2 teaspoons yeast -- instant
3/4 cup Asiago Cheese -- about 1/2", cubes
Water Bath:
water -- to fill a 10"-diameter pan about 1" deep
1 tablespoon baking soda
1 tablespoon non-diastatic malt powder -- or brown sugar
Topping:
3/4 cup Asiago Cheese -- shredded
Hands-on time: 20 mins. to 30 mins.
Baking time: 24 mins. to 26 mins.
Total time: OVERNIGHT, 10 hrs 53 mins. to 15 hrs 5 mins.
1) To make the starter: Combine the ingredients in a medium-sized
bowl, cover, and let rest at room temp overnight.
2) To make the dough: Combine the puffy starter with all the dough
ingredients, and knead - by hand, electric mixer, or bread machine -
to form a stiff but not dry dough. Since we're using a high-protein
bread flour here, you might notice it takes a bit more effort and
time to develop the gluten.
3) Place the dough in a lightly greased bowl or large (at least 8C)
measuring cup, cover, and set it aside to rise for 1 hour. Gently
deflate the dough, and let it rise for another 30 min.
3) While the dough is rising, prepare the water bath by heating the
water, baking soda, and malt powder or sugar to a very gentle boil in
a wide-diameter (about 10") pan. A 10" electric frying pan works well
here. Boil until the baking soda has dissolved, then turn off the heat.
4) Gently deflate the risen dough, transfer it to a work surface, and
divide it into 12 pieces. Roll each piece into a smooth, round ball.
Cover the balls with plastic wrap, and let them rest for 30 minutes.
They'll puff up very slightly.
5) Preheat your oven to 425F. Bring the water in the pan back to a
simmer/slow boil.
6) Use your index finger to poke a hole through the center of each
ball, then twirl the dough on your finger to stretch the hole until
it's about 2" in diameter (the entire bagel will be about 3 1/2"
across). Place each bagel on a lightly greased or parchment-lined
baking sheet, and repeat with the remaining pieces of dough.
7) Transfer the bagels, four at a time if possible, to the simmering
water. Increase the heat under the pan to bring the water back up to
a gently simmering boil, if necessary. Cook the bagels for 2 min,
flip them over, and cook 1 min more. Using a skimmer or strainer, or
the end of a wooden spoon, remove the bagels from the water and place
them back on the baking sheet. Top each wet bagel with some of the
shredded cheese. Repeat with the remaining bagels.
8) Bake the bagels for about 25 min, or until they're as deep brown
as you like.
9) Remove the bagels from the oven, and cool completely on a rack.
Yield: 12 bagels
Source:
"Kingarthurflour.com"
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Per Serving (excluding unknown items): 73 Calories; 4g Fat (51.0%
calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber;
13mg Cholesterol; 799mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fat.
NOTES : Back in the day, bagels were plain, poppy seed, onion, or
sesame seed - with maybe a marble rye thrown in for special
occasions. Today, we have cinnamon-raisin, chocolate,
cranberry-walnut, "everything"... We Americans have gotten our
creative hands on what was once a very simple roll, and taken it over
the top - which is exactly where we place these Asiago bagels. With
chunks of Asiago inside and shreds of the cheese on top, these bagels
are dense, chewy, and marvelously flavorful.