Thursday, March 9, 2017

Spinach Parmesan Bagels! The Eating of the Green!

This week I'm trying to prepare for what lies ahead.......or to prepare you for what lies ahead! It occurred to me that in one week, it will be St. Patrick's Day! And if I blog about an appropriate recipe NEXT week, it will be too late for you to prepare it for the big day, so today you get a "green" recipe! 

I was very torn as to whether to do a bread with an Irish heritage or just do something that would be fun and green. Well, "fun and green" won out! And, let me add, "fun and green.. and DELICIOUS" ! If you've been reading my blog for very long, you know my penchant for boiled breads, ie: bagels and pretzels, so of course you would expect me to choose the bagel recipe, even though its not truly Irish. (I believe St. Patrick would forgive me if he would taste one of these circles of yumminess!) These probably have more of an Italian tone, but they might be quite tasty layered with the traditional Irish corned beef for an amazing sandwich.....I have just been enjoying them toasted with butter! However you eat 'em, you'll be happy to be a part of the "eating of the green" for St. Patty's Day!   

Spinach Parmesan Bagels

1 Cup milk, warmed
1 Tbsp/packet Red Star Platinum yeast
½ pkg. frozen spinach, thawed and well-drained
2 Cups unbleached bread flour
1/3 Cup rice flour (if you aren’t able to find this, just use additional bread flour)
2 ½ Tbsp. brown sugar, packed
1 tsp. salt
1 tsp. dried minced onion
2 Tbsp. parmesan cheese

Pot of water for boiling
2 Tbsp. brown sugar for water 

Place yeast and ¼ Cup of the warmed milk in the EZ DOH bucket. Stir to dissolve. Add a tablespoon or so of the flour. Let sit while you mix the remainder of the warmed milk ( ¾ Cup) and the spinach in a blender. Blend until the mixture is very well-blended and is bright green. Add this mixture and the remaining dough ingredients to the EZ DOH bucket and EZ DOH-it for 2-3 minutes, adding a small amount of additional flour, if necessary, to create a smooth (almost sticky, though – we don’t want a dry dough) dough. Gently remove the dough from the bucket, “smooth” it , spray the bucket with cooking spray and return the dough to the bucket and cover. Let  rise until doubled.

Preheat oven to 375. Prepare a large pan by covering it with baking parchment.  Divide the dough into 8 equal portions (12 if you would like smaller bagels). Lightly flour the working surface. Cup your hand over each portion, moving your hand in a circular motion – this will create a smooth ball. With your fingers/thumb, create a hole in the center of the bagel. Pull evenly to create a larger hole. Lay bagels on the parchment and let rise ½ hr. While rising, bring a large pot of water to a boil. Add 2 Tbsp. of brown sugar to the water. Place 3-4 bagels in the water, 30 seconds on each side. Place boiled bagels on a paper towel briefly to drain, then place them back on the baking sheet lined with parchment. Bake at 375 for 20 minutes. Enjoy these savory treats!!!


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