Tag Archives: yeast

Asiago Cheese Bagels (1st attempt at bagels)

I love bagels and asiago cheese. So asiago cheese bagels are the best! I’ve been intimidated by making my own bagels for some time, and interested in baking bread, so I thought I’d give it a try when I saw this recipe on one of my favorite food blogs, How Sweet it Is.

I have to admit that as a first attempt this did not turn out perfectly. I also halved the recipe, because this was supposed to make 12-15 bagels and I certainly don’t need that many. I ended up with 6, though one was horribly misshapen and they all ended up more like mini asiago flatbreads. But they had the right texture and taste for asiago bagels, even though they did not have the full roundness of a bagel. I think I would try a different shaping method next time, but overall I’m satisfied with the flavor, if not the look, of these “bagels.” This is also the first time I’ve used bread flour. And as a last note on the recipe, I also do not have a fancy mixer (so I used a spoon.) Because I’ve posted the link to the recipe, I’m going to simply list the ingredients and my step-by-step simple instructions with pictures here, but recommend referring back to the original recipe for best results (hopefully even better than mine!)

Ingredients:

10-12 oz. grated asiago cheese
2 cups warm water
2 packets active dry yeast
2 Tablespoons honey
3 cups all-purpose flour
2.5 cups bread flour
1 teaspoon salt
1 Tablespoon brown sugar
vegetable oil for brushing/coating

Recipe:

1. In a medium bowl, combine the water, yeast and honey and stir to combine. Let sit about 10-15 minutes, or until foamy. 

foamy

2. Once foamy, gradually add salt, 2 cups of all-purpose flour, and 2 cups of bread flour while mixing at a low speed. If dough remains sticky after around 5 minutes, add remaining bread flour and 1/2 cup all-purpose flour and combine.

3. Remove dough from bowl and knead a few times, and form into a ball. Add remaining all-purpose flour if dough is still sticky. Brush a large bowl with oil and place dough inside, turning to coat. Leave in a warm place for one hour, until dough has doubled in size.

coated in oil

4. Once dough has doubled in size, punch down and divide dough into 12-15 equal pieces that are about 2.5-3 oz each. Roll dough into balls and place on oiled baking sheet. Cover and let rise about 30 minutes. Preheat oven to 400 degrees Fahrenheit.

5. After 30 minutes, fill a large pot with water and the brown sugar and slowly heat it to boiling. While it’s not too hot, add a dough ball and poke  hole in the middle with your finger, then gently twirl to create a bagel shape. Re-place on cookie sheet while you wait for the water to boil. Repeat with all bagels.

6. After water is boiling, add bagel to water and boil 2 minutes on one side, then flip and boil 30 seconds on the other. Remove and press gently in the cheese to coat, then re-place on cookie sheet for final baking. Repeat for all bagels.

full of cheese

so cheeeeeesy

7. Bake for around 28-35 minutes at 400 degrees Fahrenheit. Bagels are done when dough is cooked and cheese is golden and crisp.

and here she is, ms. america (I mean asiago bagels...)

there they are!

Trust me, they taste great! I’ve had two already and it’s only been one day. But I won’t be continuing at this rate, don’t worry!

Post by: Melissa
Photos by: Melissa

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Ciabatta bread! (experiment time)

Welcome to the first of (possibly) many experiments! This was my first time making ciabatta bread and I love the way it turned out. I found a recipe on allrecipes.com and I will link it here.

I did, however, make some alterations. This is only my second time making bread and it’s a very time-consuming process. If you’d like to learn what I did, read on! This recipe will require you to do some prep work the day before you want to bake your bread, although you can do it up to three days in advance, depending on the age you’d like your bread to have.

Ingredients for the sponge (made ahead of time):

1/2 packet active dry yeast
2 Tablespoons warm water
1/3 cup warm water
1 cup  flour

The rest of the ingredients:

1/2 packet active dry yeast
2 Tablespoons warm water
2/3 cup warm water
1 Tablespoon canola oil (or olive oil! But I didn’t use olive oil because I didn’t have any!)
2 cups flour
1.5 Teaspoons salt

Recipe:

1. First, you make the sponge, which is the base for the bread mixture. Start by combining half the packet of yeast in a small bowl along with 2 Tablespoons of the warm water. Stir together and let sit for five minutes.

2. In another bowl, stir the previous mixture with 1/3 cup of water and 1 cup of flour. Stir until mixed well and then cover with plastic wrap. Let sit for 12 hours up to 3 days. (I did about 18 hours.) This is called the sponge!

3. In another bowl, stir together the other 1/2 yeast packet and 2 Tablespoons warm water. Let sit for five minutes.

4. In a larger bowl blend together the mixture from step three along with the sponge, 2/3 cup warm water, your choice of oil, and 2 cups flour. Add salt and mix until smooth and elastic.

5. Scrape the dough out into a different, oiled bowl. Let sit, covered in plastic wrap and at room temperature, until doubled in size. (About 1.5 hours.)

6. Gently slide dough out of bowl onto a floured surface (such as a cutting board) and cut in half.

7. Transfer both halves to floured baking sheet. Form the halves into two long ovals, dimple tops with fingers, and sprinkle lightly with flour.

8. Cover loaves with a dampened kitchen towel and let sit at room temperature for 1.5-2 hours.

9. Preheat oven to 425 degrees fahrenheit.

10. Bake ciabatta for 20 minutes, or until lightly golden brown. I checked mine every five minutes and turned the pan around so the two loaves would cook evenly.

11. Enjoy!

Post and pictures by Melissa Rook

Have you ever made bread before? How did it turn out? Altogether this probably took 5-ish hours, including the waiting time and the baking, (but not including waiting overnight.)