FromUltimate BreadMakes 8 bagels2 tsp dry yeast1 1/2 tbsp sugar 1 1/4 cups (300 ml) warm water 3 1/2 cups (500 g) unbleached flour, plus extra for kneading1 1/2 tsp saltSprinkle the yeast and sugar into 1/2 cup of the water in a small bowl. Leave for 5 minutes andthen stir to dissolve. In a large bowl, mix the flour and salt together. Form a well in the center and pour in the dissolved yeast.Pour half of the remaining water into the well. Mix in the flour and stir in the reserved water asneeded, forming a firm and moist dough. Turn out onto a floured surface and knead until smoothand elastic, about 10 minutes. Gradually work in as much additional flour as possible whilecomfortably kneading to form a stiff and firm dough.Put the dough in a lightly oiled bowl, turning the dough to coat it. Cover with a towel and let risefor 1 hour or until doubled in size. Punch down and let the dough rest 10 minutes.Divide the dough into 8 pieces. Shape each piece into a ball – cup between your hands andpress the bottoms together between your palms. Press down to get rid of air bubbles and rollthe dough between your palm and the work surface to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.Work the rest of your fingers into the hole, stretching the ring and widening the hole to about 1/3of the bagel’s diameter. Place the bagels on a lightly oiled baking sheet and cover with a damptowel. Let rest for 10 minutes and preheat the oven to 425 degrees F.Bring a large pan of water to a boil and then reduce to a simmer. Use a perforated skimmer tolowel the bagels into the water in batches of 2-3. Boil, uncovered, until they rise to the surface,about 1 minute. Turn them over once. Then remove from the pan, letting the water drain, andtransfer to a lightly oiled baking sheet. Bake 20 minutes, until golden, and cool on a wire rack.
Dad’s Homemade Lox
1 lb skinless tail section of salmon (tail section doesn’t have pin bones)1/2 cup light brown sugar 1/2 cup white sugar 1/2 cup kosher salt1/2 cup smoked salt (use kosher if unavailable)Heaping tbsp dried dill1 tsp finely ground black pepper Place a large sheet of plastic wrap on a tray. Sprinkle half the cure over the wrap and place thefish in it. Sprinkle the top of the fish with the remaining cure, and wrap tightly. Cover heavily withweights (Dad uses a large pot filled with cans.) Refrigerate. Cures in about 24 hours, dependingon the thickness of the fish.
17 and Baking