“Here is bread,
which strengthens man’s heart, and therefore is called the staff of Life.” -
Matthew Henry
We made these bagels today instead of bread. They are rather fun to eat and reminded us of those times in Greece when we bought these bagels from sellers in the street. They are eaten in the morning with coffee or tea for breakfast or as a snack on the go at other times during the day. Many sellers sell individual portions of cheese together with the bagel. The black sesame seeds give them a delicious flavour, but make sure the seeds are fresh. You may use poppy seeds if you like or white sesame.
We made these bagels today instead of bread. They are rather fun to eat and reminded us of those times in Greece when we bought these bagels from sellers in the street. They are eaten in the morning with coffee or tea for breakfast or as a snack on the go at other times during the day. Many sellers sell individual portions of cheese together with the bagel. The black sesame seeds give them a delicious flavour, but make sure the seeds are fresh. You may use poppy seeds if you like or white sesame.
GREEK BAGELS
Ingredients
Melted butter, for greasing and
brushing
500g plain white flour
2 tsp (7g/1 sachet) dried yeast
1 tsp sugar
1.5 tsp salt
175ml lukewarm water
100 ml lukewarm milk
½ cup olive oil
Extra water, for brushing
2 tbsp black sesame seeds, for
sprinkling
Method
Brush three 30x20 cm baking trays with
the melted butter to lightly grease. Measure all your ingredients.
Dissolve the yeast and sugar in the
lukewarm water and stir to mix. Add the milk and stir well.
Place the flour and salt in a large
bowl and mix well to combine. Make a well in the centre and add the
water/milk/yeast mixture and oil to the dry ingredients and mix well.
Turn the dough onto a lightly floured
surface and knead for 8-10 minutes or until smooth and elastic.
Shape the dough into a ball. Brush a
large bowl with the melted butter to grease. Place the dough into the bowl and
turn it over to lightly coat the dough surface with the butter. Cover the bowl
with a damp tea towel and then place it in a warm, draught-free place to allow
the dough to rise.
Leave the dough to prove until it is
double its size, between 45-75 minutes at 30˚C. When the dough is ready, it
will retain a finger imprint when lightly pressed.
Once the dough has doubled in size,
punch it down in the centre with your fist and knead on a lightly floured
surface again for 2-3 minutes or until smooth and elastic and returned to its
original size.
Preheat oven to 200°C.
Divide the dough into 3 equal portions
and shape each into long cylinders about 3 cm in diameter. Take each cylinder
and cut pieces of dough off to make bagels about 12-15 cm in diameter, with
thickness about 2 cm. Place bagels on the baking trays.
Stand the trays in a warm, draught-free
place, as before, for about 30 minutes or until the dough has risen about 1cm
about the top of the pan.Gently brush the loaf with a little water
and then sprinkle with the black sesame seeds. Bake in preheated oven for 15-20
minutes or until golden and cooked through.
Turn the bagels immediately onto a wire
rack and allow to cool.
Once cool, store in a well-ventilated
place at room temperature.
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