chocomouse
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I really don't have a clue about what went wrong with these bagels -- I must have not measured correctly or skipped something. But the recipe is so simple, that would be difficult, and I have made this recipe before. I have not cut into the bagels yet, but will certainly at least try eating one. I think the dough was a little wetter than my usual bagel dough, and a little lighter. I let the dough balls rest for 25 minutes, and they puffed slightly. Then I shaped them (poked a hole) and set them aside while I did the rest of them. They rose quite a bit, and quickly. It was a warm day, mid-70-80 in my kitchen. I boiled them 4 at a time, 2 minutes on the first side, 1 minute on the second side (not using a timer, just estimating). They looked fine, although still obviously "risen". Put them on a baking sheet and baked for 25 minutes. They came out all shriveled up, wrinkly. They are flat, half the size as they were when they went into the oven. And flatter than any bagel I've ever made. I think the problem is 1. they rose, a lot (in hindsight, I recall about double in size) 2. They shriveled I'm not going to obsess over this, I'll just try again, or not. I have another recipe I often use, and so far that one is fine.
Aaron, I don't like a really chewy bagel (want to save my teeth!). So I use 2 cups of bread flour and 2 cups of AP. I sometimes use 1-2 cups of whole wheat. I do use KAF AP, which is higher in gluten, more comparable to bread flour.
Mike, I've used the bagel recipes in both the BBA and ABED; they're fine recipes too. Some days, I just like trying different recipes, other days I stick with something I know works.
Today I made bagels. I couldn't find my favorite, marked up recipe, so tried a new one. Something is very wrong, I won't be using that one again!!
I had a plain ground beef patty and a green salad. Sandwich Sprinkles is my favorite Penzey's seasoning. Try it on a veggie wrap with a little mayo. Best in a spinach or red pepper fajita wrap.
We had a one-pan meal tonight: sliced potatoes and kielbase, red and green bell peppers, and onions, with a tomato-onion salad. It was too hot to be cooking in the kitchen (90*) but also too hot to cook outside.
I am in the process of making the Maple Buttermilk Bread. Wow! Gassy? I guess so - it just kept growing while I worked with it! Mine was pretty wet, I should have added another 2 tablespoons or so of flour, although I did use 5 1/2 cups of AP, and used the bread machine. I followed the original recipe exactly this first time, except subbing canola oil for the butter. I've panned it in a 5 x 9 pan, and also shaped 6 hot dog buns of 75g each. I'll comment further after it's baked and cut.
I agree that the KAF recipe for doughnut muffins is good. I used to make it quite often, but not for several years now. They are like the old-fashioned cake donuts. I don't eat doughnuts, don't like them, and they settle in the pit of my stomach. Except for Krispy Kreme donuts! Raspberry filled! But it's a three hour drive to the nearest one, which is probably a good thing.
The menu tonight was grilled chicken thighs, broccoli, and green salad. As we were sitting down to eat, we lost power, and just got it back. Hot, humid, no air moving. And still no rain here, although it has been forecast for several days.
That looks like a good recipe to try. The spices topped with the lemon glaze combo is interesting.
Lots of salmon meals last night! My favorite fish.
I've never fried anything. Not even tempted to try!
We had grilled salmon, potatoes roasted with olive oil and an assortment of herbs snipped on the deck, and beet greens also grown in a planter on the deck. We're still in a heat wave here, 94* today, but rain should move in around midnight and if you believe the weather forecast, it looks like it might rain for the next three days!
Today I made raspberry cookies, using the lemon cookie recipe. They are OK, but not as strong a raspberry flavor as the strong lemon. I had to add a lot of raspberry oil as well as a lot of raspberry liquor. Therefore, I also had to add more flour. So the cookies are borderline chewy-cakey. My husband really like them; I much prefer the lemon. Of course, I love lemon anyway!
Today I made lemon cookies for my husband to take to a potluck cookout tomorrow evening. They are delicious. I used the recipe for Ooey Gooey Lemon Cookies from Iambaker, with a few changes. I added 2 heaping tablespoons of flour to get the consistency I believed would yield a nice soft but chewy cookie, and that was perfect. I also used lemon oil from Lorann, and about a teaspoon of TrueLemon crystals. The recipe calls for 1 stick of butter and 1 8 oz pkg of cream cheese -- what's not to like?! Now my husband has requested another batch (since this made only 42 cookies! that's his excuse, anyway) but raspberry flavored. I've searched my pantry and found I do have raspberry oil from Lorann (Yes, TJ Maxx, BakerAunt!) and I'll also use some of the raspberry cordial my husband makes every summer.
We had sirloin steak tips, potatoes roasted on the grill, and the last of the broccoli salad. BakerAunt, one of my most dreaded chores is meal planning. For a long time, I made the dinner menu every morning. But lately I've been planning about a week at a time, more or less. I plan for specific days, but can easily switch to a different day for whatever reasons. I think this helps me to use up leftovers, but mostly it means I spend only one morning each week or so worrying about what's for dinner(s).
I made two loaves our usual oatmeal-whole wheat sandwich bread. This time I forgot to put in sunflower seeds, flax seed meal, or any other nuts and seeds.
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