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Sign in; Search settings. What Our Customers Say. Whenever a special occasion arises, be it happy or sad, I can always count. Here is a really slick, gorgeous double play from the boys in sky blue: Man, the boys in sky blue have made a lot of nice plays today. I like that team. I like their. In honor of Wedding Week on Dear Wendy, I’m re-posting this helpful list, originally published on February 6, of a bunch of wedding must-haves you can totally skip. HowStuffWorks explains thousands of topics, from engines to lock-picking to ESP, with video and illustrations so you can learn how everything works. ![]() ![]() ![]() ![]() New York- Style Bagel Recipe. This is the story of an amazing New York- Style Bagel Recipe. But it doesn’t just start there. It began with food blogger’s block (writer’s block, but for food bloggers). Many of us will not admit that we sometimes get it, but I find no problem with admitting that I occasionally get food blogger’s block. Well, because I am far from perfect and showing small imperfections makes me normal. Doesn’t it make us all normal? Well, I am not *that* normal. Because some of my friends and dearest family members call me the “crazy baker” because I occasionally have these moments where I try to bake anything and everything known to man. Please notice that I put the word borrowed in quotations. I’ll elaborate. The bagels are awesome fresh out of the oven, but when they’re toasted! Can we just say that you’ll be making this bagel recipe time and time again? At this point, you’re saying- “WHAT?! Can’t I just buy them? And it seems stupid to make something that takes more effort than walking down the block to our local bagel shop. But seriously? I know I do. Also, is there even a bagel god? Don’t even answer that. You hear that impatient bakers? ONE DAY bagels! NEW YORK- STYLE BAGEL RECIPEMakes: 8 medium- sized bagels. Total Time: 1 hour 4. Serving size: 1 bagel. Calories per serving: 2. Fat per serving: 1 g. Ingredients: 2 teaspoons active dry 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 / 9. ![]() Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about . You want a moist and firm dough after you have mixed it. On a floured countertop, knead the dough for about 1. 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 1. 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 below). 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 . 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 1. Meanwhile, preheat your oven to 4. 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 them 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 top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet. Bake for 2. 0 minutes, until golden brown. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread on some softened butter or your favorite cream cheese.
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November 2017
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