Oops I did it again

And by oops, I mean that is what everyone who missed out on these bagels should be thinking (cough Justin cough). As my loyal fans will recall, I recently concocted gluten free bagels with/for Cady. I was impressed with how easy the whole process was. Bread making is rarely too intellectually challenging, but it requires attention to detail and patience. I have been known to display attention to detail on occasion. Patience less so. That said, the manageable rising time of bagels was very appealing, so much so that I was determined to make gluten-full bagels. I found a recipe for New York style bagels (the only real kind) from the Sophisticated Gourmet and adapted it to include a kitchenaid.

Bass's Bagels

- 1 packet active dry yeast (2 1/4 tsp)

- 1 1/2 tbsp sugar

- 1 1/4 cups warm water

- 3 1/2 cups flour (and some more for kneading)

- 1 1/2 tsp salt

- finely chopped onion, about 1/4 cup (more or less depending on how many onion bagels you want. You can also add poppy/sesame seeds or whatever toppings you want)

Put the yeast and sugar in a bowl with 1/2 cup of the water. Let sit for 5 minutes without stirring, then mix until sugar and yeast dissolve.

 Place the flour and salt in the mixing bowl of your stand mixer (note: stand mixer not mandatory. You can do this by hand). Attach dough hook. Mix the dry ingredients until a well forms (or make a well). Pour in the yeast mixture.  Add another 1/2 cup of the water. Start mixing on medium speed. If the dough is too dry and floury, add more water in tablespoons until all is incorporated. Knead/mix for about 10 minutes. Add another tablespoon or so of flour to make a firm dough. 

 

Once the dough has been kneaded/dough hooked, pour a small amount of oil into the bowl and coat the dough. Cover with a damp dish towel and let rise for 1 hour in a warm place (I turned on the central heating, then went to run errands. Patience is challenging). Once the dough has risen, punch it down (literally), then let it rest for 10 minutes. Divide the dough into 8 pieces. Shape the dough into a ball, pulling the loose ends together at the bottom of the dough ball. Poke a hole in the center of each dough ball to form a ring. Note: this step differed from the previous bagel shaping technique Cady and I had used. Of the two, I think I prefer the latter. My unable-to-resist-critiquing father noted that the hole in these bagels did not all hold their hole shape. However, as anyone who has had a NY bagel knows, sometimes you can't see through the bagel. It is still superior too all other bagels.

 

Place the dough bagels on a cutting board or cookie sheet and cover with a damp towel. Let rest for 10 minutes. During this time, preheat oven to 425 degrees F and bring a large pot of water to boil (about 4 quarts). Once the water is boiling, reduce heat and gently lower the bagels in. Let them boil for 1-2 minutes on each side (2 minutes makes a chewier (read: better) bagel). Remove the bagels with a slotted spoon and place them on a greased cookie sheet. Beat an egg for a wash and brush each bagel with egg. Put the toppings on the bagels you are topping. I did some onions this time per aforementioned father's request. Once bagels are egg-washed and topped, place them in the oven and bake about 20 minutes, or until brown. Cool on a baking sheet. Eat with cream cheese, lox, butter, nothing. Lastly, I know I make most things look easy, but this is one accomplishment that I am convinced most could achieve. Do it.

Poppies

Once again, a beloved friend of mine celebrated reaching twenty-something-hood. Catey's 24th birthday was an extended celebration, beginning on the evening before her birthdate and ending (a week later) with cake. I asked Catey what she wanted for her birth treat a few days before the big day. "I'm glad you asked," she said. She requested that I recreate a poppy seed cake I had made in high school for another birthday party. Apparently the cake had left such an impression that Catey had spent the last 5 birthdays longing and pining for this cake. Well, finally we were in the same place at the right place. Her wish was my command. (I will also add that I received some flack for adapting Mollie Katzen's poppy seed cake recipe, which involved lemon, into a lemon-free poppy seed cake. To this I say haters to the left. The cake was off the chain. Again).

Poppy Seed Birthday Cake

Adapted from The New Moosewood Cookbook by Mollie Katzen

Cake Part:

- 3/4 cup poppy seeds

- 1 cup milk

- 2 sticks butter

- 1 cup sugar

- 3 eggs

- 2 cups flour

- 1 tbsp baking powder

- 1 tsp baking soda

- 1/2 tsp salt

- 1 tsp vanilla extract

Frosting Part:

- 8 oz cream cheese, room temp

- 8 oz butter, room temp

- 3/4 pound powdered sugar

- 1 tsp vanilla

Grease two 8" cake pans (the recipe called for a bundt or tube pan. I had neither, so I made  layer cake). Preheat oven to 350 degrees F. 

Pour the poppy seeds and milk in a saucepan. Heat on medium heat until just before the milk boils (aka scald the milk). Set aside. 

In your hand standy mixer, cream the butter and sugar together. Add the eggs one at a time, beating after each addition. In a separate bowl, mix the flour, b.p., b.s. and salt. Alternate adding the dry ingredients and the milk/poppy mixture to the creamed mixture, starting and ending with the milk. Beat until just combined after each addition. Mix in the vanilla. Divide the batter evenly into the two cake pans. 

 

Bake for 30-45 minutes (I checked the cake often because the baking time provided by Mollie's recipe was for a single large cake, rather than two. The bake time ended up being pretty close to that provided in the recipe). They will be done when they are golden brown and a toothpick comes out clean.

While the cake is baking, create the frosting. Note: Mollie's recipe does not call for cream cheese frosting. This decision was inspired by my childhood birthday celebrations. As my mum likes to reminisce, she always ordered me poppy seed cakes with cream cheese frosting, knowing full well that many children would not want all their the frosting and would donate the remnants to her plate. Genius. In conclusion, poppy seed cake (withOUT lemon) is perfectly complemented by cream cheese frosting (then again, what isn't)? Beat the butter and cream cheese together. Add the sugar, 1 cup or so at a time. Note: Many recipes call for more powdered sugar than I used, but I find that the sweetness overpowers the rest of the frosting and often the cake. Add sugar to taste. Beat in the vanilla.

Once the cakes are cooled, let the frosting begin. If you are lucky, maybe your boyfriend will put toothpicks in the cake (apparently this is a trick for frosting. It does leave you with the risk of getting splinters in your tongue, but the cake looked good). We served the cake at Catey's bar. It was yummy. Make this. PS. We decorated the cake the pieces of fresh fig because we are creative and resourceful. Do the same with whatever you want.