Bagels by Bubba

Bubba’s actual factual bagels baked today!

Ingredients

  • 2 teaspoons / 6 g active dry yeast
  • 4 ½ teaspoons / 19 g granulated sugar
  • 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
  • 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
  • 1 ½ teaspoons / 6 g salt
  • Optional Toppings: (Refer to Notes)

Instructions

  • In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
  • Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
  • Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
  • On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
  • Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  • Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.
  • Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
  • After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
  • Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).
  • If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.
  • Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
  • Bake for 20 – 25 minutes, or until golden brown (I usually err on the side of 20 minutes).
  • Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)

Mexican Hot Chocolate Shortbread

These cookies taste like a mug of rich hot chocolate. The deep mocha-flavor is followed by a kick of cayenne pepper. Don’t let the heat put you off; it only enhances the flavor. 

Ingredients

  • 1 3/4 cups unbleached all-purpose flour 
  • 1/2 cup almond flour 
  • 1/2 pound (2 sticks) unsalted butter, at room temperature 
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 teaspoon pure almond extract
  • 1 cup packed light brown sugar 
  • 1/2 cup Dutch-processed cocoa powder 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon espresso powder or finely ground coffee 
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper 
  • 1/2 cup mini semisweet chocolate chips 
  • About 1/4 cup granulated sugar for dusting

Special Equipment: Cookie stamp (optional)

Instructions

Line two cookie sheets with parchment.

Whisk the flours together in a medium bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, vanilla, and almond extract until the mixture is pale in color, 1 to 2 minutes. Turn the speed down to low, add the brown sugar, cocoa, cinnamon, espresso, salt, and cayenne pepper, and continue to mix until the mixture is smooth, 2 to 3 minutes. Add the flour mixture in thirds until just combined. With the mixer running, sprinkle in the chocolate chips, mixing until just combined.

Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed.

Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.

Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. They will have little cracks in the top. Refrigerate the cookies for at least 1 hour, or up to 5 hours. Position a rack in the lower third of the oven and preheat the oven to 350°F. Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness (see Tip). Cool the cookies completely on wire racks. Store the cookies in an airtight container for up to 3 days at room temperature.

Tip: It is really difficult to tell when dark chocolate cookies are done. Pull them out when they are firm to the touch on the edges and the sweet smell of chocolate has begun to fill your kitchen. 

Sweet Note: I love stamping designs in the tops of our shortbread cookies. I use cookie stamps, which are available in a variety of designs, but I have also used the bottom of a decorative vintage glass in a pinch. To use, simply spray the stamp (or glass) lightly with cooking spray and dip into a plate of sugar, then lightly press into the cookie to emboss the design. You may have to reapply the cooking spray occasionally if the stamp starts to stick to the dough. 

This was originally found and is exactly what I have printed out, at https://www.splendidtable.org/story/2013/12/03/mexican-hot-chocolate-shortbread


Crustless Quiche

Ingredients: 250g frozen spinach –thawed 1 small red capsicum – chopped 1 medium onion – chopped 3 full rashers of bacon – chopped 2 cloves garlic – chopped 1½ cups full cream milk or cream ¾ cup plain flour 250g grated tasty cheese 4 large eggs ( or 5 small ) 1 tsp salt

Christine takes us through the creation of an easy crustless quiche, that most folks can make with ingredients in their own home!


Enjoy!


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