22 Friday, February 20, 1981
THE DETROIT JEWISH NEWS
Bagels, Bread and Variety of Goodies
Among Recipes Offered in New Cookbooks
Let Daily Diet Counseling
help you
lose 17-25 pounds
The bagel has risen to the
status of a delicacy. It now
has greater charm than
mere bread.
As an Aristocrat of the
Breadbasket, the bagel re-
ceives a new image in "Real
Bread," described as a "fear-
less guide to making it," by
101 Productions.
"Real Bread" provides
some 250 recipes and up-
to-date advice on equip-
ment, flours, water and
freezing. Detailed line
drawings illustrate bread-
making instructions and
techniques, from dough
kneading to braiding, along
with finished products.
Recipes range from San
Francisco sourdough to
poppy seed bagels to
Chinese steamed buns. New
approaches simplify mak-
ing croissants, tortillas,
crackers, biscuits, pancakes
and waffles.
A recipe for whole-wheat
bagels follows:
(men lose 28-35 pounds)
in just 6 weeks
• quickly
• no drugs
• safely
• no shots
• permanently • no contracts
•
DAILY DIET
COUNSELING
Southfield
642-5665
Now Open In
LIVONIA
WEST BLOOMFIELD 19075 Middlebelt
Cranbrook Centre
6070 W. Maple Rd.
477-6590
30233 Southfield Rd.
Suite 205
Suite 102
855-3430
WHOLE-WHEAT
BAGELS
1 tbsp. active dry yeast
2 cups lukewarm potato cook-
ing water
3 tbsps. malt syrup or honey
5 cups unbeached white flour,
or as needed
2 eggs, separated
1 tsp. cold water
3 tbsps. corn or safflower oil
TROY
2820 W. Maple Rd.
at Coolidge
suite 124
435-5555
C
NEW ITEMS ARRIVING DAILY
Life•Time
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rrt i y
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Light Bulbs
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Assorted Designs
FOR 960
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3
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NEW YORK
MERCHANDISE
EXCHAI ■ G E
1 y
(INFLATION
'FIGHTERS
Freezer Tape
6
FOR $1
SAVE 28% to 77%
EVERYDAY
[
GERBER
4oz.-Boz. Nursers
and Nipples
3
Rules Applauded
$1 3.9
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1 2's
$1
FOR $1
'I 3745 W. 9 MILE
NEW YORK
MERCUANDISE EX
Raisin bagels. Add to dough
with whole-wheat flour 1/2 cup
chopped raisins.
* *
Almond bagels. Add to
dough with whole-wheat flour
1/2 cup chopped almonds and 1
tsp. freshly grated lemon peel.
Onion bagels. Add to dough
with whole-wheat flour 2/3 cup
minced onion sauteed in but-
ter until soft. Top bagels with
Wicker &
Vinyl Hampers
[
1 tsp. salt
2 cups whole-wheat flour
Yellow cornmeal
2 to 3 tsps. granulated sugar
(optional)
Sesame or poppy seeds, or
chopped onion sauteed in but-
ter until soft (optional)
In large warmed bowl,
sprinkle yeast over 1/4 cup of
the potato water, stir to dis-
solve and let stand until
foamy. Add remaining potato
water, malt syrup and 3 cups of
the unbleached white flour.
Beat vigorously about 3 min-
utes until air bubbles form.
Cover with tea towel and let
stand at room temperature 30
to 45 minutes.
Beat egg yolks, remove 1
tbsp. and beat with cold water;
set aside. Beat remaining
yolks lightly with whites and
add to yeast mixture with oil,
salt and whole-wheat flour.
Mix well and gradually add re-
maining white flOur to make a
stiff dough. Turn out onto
floured board and, adding
additional flour only as needed
to prevent sticking, knead 10
minutes. Form into smooth
ball, place in oiled bowl, turn to
coat all surfaces, cover with
tea towel and let rise in warm
place 11/2 hours or until double
in bulk.
Punch down and divide into
2010 24 equal portions. Knead
1 portion briefly, roll into a
rope approximately 3/4 inch in
diameter and 9 inches long,
and in palm of hand, form a
circle. Pinch ends together,
using water if needed to seal.
Place on surface lightly sprin-
kled with cornmeal and repeat
with remaining portions of
dough. Cover with tea towel
and let rise 20 to 30 minutes.
While bagels are rising,
bring a large kettle of water to a
gentle, rolling boil, adding
sugar if desired. Set oven heat
to 425 degrees, allowing
plenty of time to reach heat.
Starting with first bagels
formed, drop 2 or 3 at a time
into boiling water, depending
upon size of pot. Boil 11/2 min-
utes, turn and boil 11/2 minutes
on second side. Lift out with
slotted spoon, draining well,
and place at least 11/2 inches
apart on greased baking sheet.
When all bagels are boiled,
brush evenly with reserved
egg yolk-water mixture, being
careful not-to let it run down
onto sheet. Sprinkle with
seeds or sauteed onions, if
desired. Place in preheated
oven and bake 20 to 25 min-
utes or until golden. Remove
to wire racks and let cool.
Makes 20-24.
(2 Blocks West of Coolidge]
(Across from the Post Office)
543-8853
Open Daily Oa.m.-9 p.m.
Sunday 'I Oam.-4 p.m.
N.Y.M.E.
- THE
CLOSEOUT
SPECIALIST
NEW YORK — The
American Jewish Commit-
tee has applauded new U.S.
Labor Department regula-
tions that prohibit corn-
panies receiving federal
contracts from paying
membership dues for their
executives in clubs that
exclude persons on the basis
of race, religion, sex, or na-
tional origin, adding the
hope that the Reagan Ad-
ministration would imple-
ment these regulations vig-
orously.
additional sauteed onions be-
fore baking.
Poppy-seed bagels. Add to
dough with whole-wheat flour
1/2 cup poppy seeds and 2
teaspoons freshly grated
orange peel. Top bagels with
additional poppy seeds before
baking.
Among the other new
publications from 101
Productions are "Sweets for
Saints and Sinners" and
"Flavors of Northern Italy."
"Sweets for Saints and
Sinners," by Janice Feuer
and Veronica di Rosa, is an
illustrated collection of 200
desserts and includes re-
cipes for fruit breads, buns,
cookies and preserves.
In "Flavors of Northern
Italy" one finds recipes for
appetizers, salads, soups,
noodles and sauces, rice and
cornmeal, eggs, fish meats,
poultry, vegetables, des-
serts and pastries. There
also is a section on Italian
wines.
DON'T BUY
A
CONDOMINIUM
UNTIL
YOU TALK
TO MARTY .. .
(See Page 55)
COMPLETE ALTERATIONS
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399-0336
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(next to Dunkin Donuts)
Monday thru Saturday
10 am to 6 pm
SUNDAY 11 am to 3pm
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