Bagels!

     For the longest time, our house has had a huge stockpile of bagels. Our local market carries Pepperidge Farm overstock, so we could get bags of six bagels for 99 cents! Our freezer was stuffed. Lately, they haven't been stocking the bagels, so I was forced to take drastic measures and make them myself. I once again turned to my trusty copy of Taste of Home Everyday Light Meals. There just happened to be a pretty good looking bagel recipe. While the bagels are really, really good, they are a bit labor intensive, pushing P.I.T.A. status. It's worth the effort, though. You end up with bagels with a nice crust and a chewy middle. I'm talking deli-delicious. As always, any notes or changes are in blue. 

Bagels!
via Taste of Home Everyday Light Meals

Ingredients

• 1 tablespoon active dry yeast (2 of the little packets)
• 1-1/4 cup warm (110-115F) water
• 3 tablespoons canola oil (we used vegetable oil)
• 3 tablespoons sugar
• 3 tablespoons, plus 1/4 cup honey, divided (we omitted the other 1/4 cup of honey, as you'll only use it for boiling the bagels. It just seemed wasteful)
• 1 teaspoon brown sugar
• 2 teaspoons salt
• 1 egg
• 4-5 cups bread flour (we use 5 cups every time)
• 2 tablespoons dried minced onion
• 2 tablespoon sesame seeds
• 2 tablespoons poppy seeds (omitted. We didn't have any on hand)
• 2 tablespoons garlic powder

Directions

1. In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg. Mix well. Stir in enough flour to form a soft dough. Turn out onto a floured surface and knead 8-10 minutes (we mixed and kneaded everything in the KitchenAid. If we have it, we're going to use it until it explodes.) Cover and let rest for 10 minutes.
2. Shape dough into 12 pieces. Roll each piece into a 10" rope (we just set out a tape measure on the counter to make it simple). Form bagels by overlapping the ends; pinch to seal. Place on a lightly floured surface. Cover and let rest for another 20 minutes.
3. In a large post bring 8 cups of water and remaining honey to a boil (again, we left out that extra honey. Honey is expensive and I don't think I'm really losing anything by not using it. Maybe once the Bugatti gets back from the shop, we'll try it with the extra honey). Drop bagels, one at a time (that is dumb. The pot will hold three! I boiled three at a time), into boiling water. Boil for 45 seconds. Flip the bagels and boil for another 45 seconds. Remove bagels and allow to drain. 

   

   See? Plenty of room.

4. Place bagels on baking sheets lined with parchment paper (2 times in a row I forgot to buy parchment paper. We used foil sprayed with nonstick cooking spray and nothing terrible happened). Sprinkle with the minced onion, sesame seeds and garlic (or whatever topping you choose).
5. Bake at 425F (220C, Gasmark 7) for 12 minutes. Flip bagels and cook another 5 minutes (the cooking time was pretty accurate, but keep an eye on things as cooking times may vary).

Good Times!

Rustic Round Herb Bread

     I've got another bread recipe for you today, and you shouldn't be surprised at all when I tell you it came from Taste of Home Everyday Light Meals. Eventually I'm going to go through all the baking recipes and I'll be screwed. I'll have to start looking elsewhere for new and exciting breads to make on Sundays. This particular bread was a lot less time intensive since there is no rising to be done. As always any notes or changes are in blue.

Rustic Round Herb Bread
via Taste of Home Everyday Light Meals

Ingredients

•  2 cups all-purpose flour
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese (there's nothing really holding you back from picking a different cheese. I imagine Swiss would give a nice mellow taste.)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dill weed
• 3 tablespoons cold butter
• 1 egg
• 1/2 cup fat-free plain yogurt
• 1/2 cup fat-free milk (as always, I just used 2%)
• 1/2 teaspoon poppy seeds (this is something I never have in the house. So little of what I cook actually calls for it, I never am willing to shell out the dough for a jar. I did, however have a jar of sesame seeds, so I substituted a little more than 1/2 teaspoon of those instead.)

Directions

1. In a large bowl, combine the first nine ingredients; mix well. Cut in butter until mixture resembles fine crumbs (nope, still haven't bought a pastry blender. Once again I went at it with a couple of butter knives.)
2. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened (what they neglect to tell you is that the dough will be insanely sticky. You're going to need a scraper to get it all out of the bowl for the next step.)
3. Spoon into a 9" round backing pan coated with nonstick cooking spray (only coat the inside. Coating the outside would be wasteful and foolish.) Sprinkle with poppy seeds (or whatever has been substituted for poppy seeds. Or don't sprinkle anything over the top if you don't want. You're not going to hurt my feelings.)
4. Bake at 400F for 20-25 minutes or until golden brown (mine took 30.) Cool in pan on a wire rack. Cut into wedges.

Good times!