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 'Unbreakable A;OnibS rrt i y Ilk Pak! Extra Long Life Light Bulbs 4 Print Vinyl Tablecloths Assorted Designs FOR 960 3 FOR $•1 3 . 97 6 Faber Castell Markers Assorted Hair Brushes '''INft,ANxt" And Combs FOR $1 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 A.R.M. 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 Reasonable Prices HERBERT Cleaners & Tailors Expert Cleaning Lowest Prices Also Suede, Leather & Drapes 24109 Coolidge at 10 Mile Across from Dexter Davison 399-0336 F INE CLOTH ::FOR 45 YEARS," HARRY THOMAS • 24750 Telegraph Rd. at 10 Mile (next to Dunkin Donuts) Monday thru Saturday 10 am to 6 pm SUNDAY 11 am to 3pm WISH FOR JEWELRY Highest dollars paid for your diamonds, gold, sterling or old jewelry! State of Michigan Licensed CALL FOR APPOINTMENT 1151-7333