Yesterday was: a long morning sleep, a walk in the snow, a day in the kitchen, a two cookies stand-off, spicy stew, dinner with family, first aid on the puppy and a cardamom coffee creme-caramel.
Another wonderful night in the city.
We went to the symphony and though I have no photo evidence I’ll tell you it was magical.
The following day we went for a short hike up mount thom.
Much love from a rainy city, where the groundhog saw his shadow.
Yay! Six more weeks!
Tash and I were in the city yesterday for her birthday
Happy early birthday tash!
These taste fantastic. Their flavor is unsurpassed by any bagel I’ve ever tasted. No joke.
Today I earned my bagel. I woke, as usual, before the sun showed even blushed to the dark sky. My petals stretched my legs as we inhaled pure dark cold. Pumping to get moving, hustling to stay warm. It’s worth it for the feeling of freedom as we tear down vacant roads and gaze up at spinning stars.
After we return warm and refreshed we fill with a buttery, light yet impossibly chewy bagel, slathered with a tangy homemade butter.
This is a wonderfully simple recipe once you have the technique down, though three hours are necessary for you to be involved.
3 c. warm water (105-115F)
4 T. yeast
1/4 c. sugar
2 T. salt
7 c. flour
2 quarts of water
1/4 c. sugar
1 T. water
poppy seeds, sesame seeds, etc.
In a mixing bowl combine water and yeast, let sit to foam for a couple of minutes. Stir in the sugar and salt with the 4 cups of flour and beat at low speed for at least one minute, then turn to high for 3-4 minutes. Stop mixture and add remaining 3 cups of flour, incorporating at a low speed. Knead until dough sticks to hook and finish needing by hand for a total of 8 minutes.
Place in greased bowl tightly covered in a bowl for one hour. An optimal rising environment temperature it between 75-85 degrees. During the rising period, prepare the water in a large pot, adding the sugar after it comes to a boil. Cover and leave simmering. Prepare two baking sheets with oil and cornmeal and preheat oven to 450 degrees. Whisk together glaze and set aside.
Turn the dough onto your work surface and punch down, cut into 16 equals. (I weighed mine at 4.2 oz each). Shape into identical balls and leave to rest for 3-4 minutes.
With your thumb press a hole into the center of each ball stretching and tearing to get a traditional center hole. Leave formed dough on work surface covered by towel to rest for ten minutes.
Lift bagels into water for 30 seconds on one side flipping for a following 15 seconds. Do not exceed for than three at a time. Lift and place on baking sheet, glaze and top with seeds and salt. Bake for 30 minutes. Be sure to keep an eye on them as they will burn fast, turn down oven accordingly. Cool, then slather with butter, cream cheese or an assortment of savory choices.
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