Home Made Bagels

1 Package Yeast  (or two and 1/2 teaspoons of yeast )

1 Cup Warm Water (approximately 105 degrees)

1/4 cup Oil

2 teaspoons salt

3 to 3 and 1/2 cups of all-purpose floor

 a handful of coarse or table salt

1 egg beaten with 1 tablespoon water 

Toppings such as poppy seeds, sesame seeds, etc

Sprinkle the yeast over the warm water and let sit until dissolved.  

Add oil, 2 teaspoons salt, and 1 and 1/2 cups of the flour.

Beat until the mixture is smooth.

Add enough of the remaining flour to make a manageable dough.

Turn out onto a floured surface and knead for one minute.

Let rest 10-12 minutes.

Knead for 10-12 minutes after resting until  dough is smooth and elastic.

Sprinkle on flour to keep the dough from becoming too sticky when needed.

 Place in a greased bowl,  cover and let rise in a warm place until double.

Punch the dough down and  turn onto a lightly floured surface.

Cut the dough into sixteen golf ball sized pieces.

Roll the dough between your palms to make a smooth ball.

Create a ring  by punching your index finger through the center.

Stretch the ring with your fingers to make a 1 inch hole.

To make the shape uniform, place the ring on the floured surface.

Twirl on your finger until the hole is about 4 inches. It will shrink when you stop.

Place each formed bagel on a lightly floured surface.

Preheat your oven to 450 degrees.

Bring about 3 quarts of water to boil in a large pan. 

Add a handful of salt for a slightly salty crust.

Lower the bagels, a few at a time into the boiling water.

Cook for 3 minutes on each side.

As they are done, remove with a slotted spoon.

Lay on a greased baking sheet.

  (or use parchment paper)

Arrange about an inch apart.

Brush the tops with the egg and water that were blended together to make an eggwash.

Sprinkle them with toppings.

Bake for about 15 minutes or until golden brown.

Remove from the baking sheet and  let cool on racks.

Dinner Rolls

Dinner Rolls

Makes 24 rolls
1 1/4 cups Milk, warmed
1/3 cup Sugar
2 teaspoons Salt
1 tablespoons Butter (1/2 stick)
1 package dry yeast
1 Egg slightly beaten
3 1/2 to 4 1/2 cups Flour
also 3 tablespoons Butter for baking.

Stir warmed milk, sugar, salt, butter  together in large mixing bowl. Sprinkle on yeast, stir and let stand to dissolve. Add the egg and the 2 cups of the flour and beat vigorously for a minute or two. Then add enough remaining flour to make a manageable dough, Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. place in large greased  bowl, cover with plastic wrap. place in a warm draft free spot and let rise until double.

Punch down dough once doubled. cut dough into 24 equal pieces. roll each piece into a smooth ball. Place the balls touching each other in a 9 X 15 pan.  Melt 3 tablespoons butter in a small saucepan.
Brush rolls with Butter. cover loosely and let rise in warm draft free area.  Once double in bulk, bake in a pre-heated 425 oven for 15 minutes, or until the tops are a deep golden brown. cool for a minute out f pan, then serve.

Garlic Cheddar Scones

I've made these several times in a campfire, but never in the oven. However, If I can make them outside, cooking them inside the house should be pretty easy.

Scone Ingredients:

3 cups of self-rising flour
3 tablespoons of butter
1 and 1/2 teaspoons salt
3/4 cup of cheddar cheese ( I use a mix of sharp and mild cheddars)
2 cloves of garlic, minced or chopped into very small pieces
1 and 1/2 cups of milk
A bit of cornmeal



Preheat the oven. Probably 350 degrees, maybe a little cooler. ( In a fire, you want coals hot enough so you can put your hand over the fire and count to three, but not quite four) Wash your hands too.

Mix the salt and flour together. Use a whisk when possible to make sure there are no clumps. Cut the butter into four or more pieces. now you put the butter into the flour mix and use your hands to crumble the butter into the flour. Melted butter does not work. Keep crumbling the butter bits into the flour until there are no clumps and the flour mix looks a little crumbly.

Add the garlic bits and cheese next. I do this with my hands to keep the garlic from clumping and to make sure the cheese is evenly dispersed. Make a well in the midst of the dry ingredients, and pour the milk in. now mix in the flour until you can handle it by hand. I form it all in a clump, then turn out on a floured surface. Separate into two balls of dough.  Make a flat round of each ball so that it would cover the bottom of a pie plate.

 Grease two pie plates well (or a cookie sheet if you'd rather) and then sprinkle cornmeal over the surface. This makes sticking less likely. Cut each round into 8 pieces for large scones, or 16 wedges for smaller scones.  Put them in your pans.  You're supposed to brush milk over  the top of them before they go in the oven. I tend to drizzle a little olive oil on them instead.  Bake until they're done. I suspect in the oven that will be 10-20 minutes. In the fire, it depends on the coals... 15 to 30 minutes. They'll be brown on top when they are done.

 Try to cool them before eating. Mine were gone before a picture could be taken, so a friend allowed me to show hers - they were made in a dutch oven in the fire.