~ Imprinted Expressions ~ Recipe

How to make it

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• ~ Fill-in Feelings for the Dimples ~
• In bowl place the,oil,onions,salt,and poppy seeds.
• Kick this aside,just for the time being,but you're goin' want it later.
• ~ Dimples ~
• To one half cup of your warm water,add the yeast and sugar.
• Let these stand and rest a bit until foamy.
• With your remaining water you will add the salt and the two flours.
• Now comes the fun part...Kneading by hand is always therapeutical in my o'pin'ion :o)
• You will want this smooth and soft.
• If the dough is to moist,then add flour...If the dough is to gnarly,then add more warm water.
• Roll the dough into a ball,and oil all sides,cover,and let rise for one or one half hours,or until tripled in bulk.
• Punch down,turn it over,and wrap it up again,allowing it to rest and rise for another thirty minutes,or until doubled in bulk.
• On a floured board or table top, punch dough down,roll into a cylinder shape.
• With a sharp knife,cut cylinder into rounds.
• Lay dough rounds flat on a lightly floured board or table top covered with a towel,allow to rest for ten minutes.
• Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter.
• Place bagel on prepared baking sheets,cover,and let rise an additional thirty minutes or until increased by about half in bulk (don’t let them over-rise).
• Now make your imprinted expressions in the center by pressing with two fingers on each hand with an outward motion,leaving a one inch rim.
• Approximating the feeling for the filling of the bagel...and,add about one teaspoon in each dimple,dust with flour,cover with a wrap,and let rest for about fifteen minutes,or so...this will all be determined on how warm the room is.
• Place each sheet plane in a 425 degree oven.
• You will be baking on the upper and lower shelves of the heat wave for about seven minutes,then switch and reverse positions of planes,front to back,and bake another six minutes,or until lightly rosey brown.
• These are soft rolls,and you do not want to over bake them,or they will dry out.
• Remove them from the heat and allow to cool,after cooled,place in a closed container for allow the exterior to soften a tad.
• Please note...these are best eaten fresh.Perhaps toasted with a dab of cream cheese.
• And...
• It's in the 'Claus' that these have a short shelf life,it would be a good idea to send them across country in a hurry...Chirstmas is about here...'CHRIS KRINGLE'
• Or...
• Should I say 'Happy Hannukkah'...maybe I have missed it?