The Villages - July 2020 - 33

Ingredients
*	 3 1/2 cups bread flour or
all-purpose flour
*	 1 1/2 tablespoons of sugar
*	 1 1/2 teaspoons of kosher salt
*	 2 teaspoons of bread machine
instant yeast, rapid rise
*	 1 1/4 cups warm water

Directions
1. Blend all dry ingredients (I use
dough hook on mixer); slowly add
warm water until dough forms a
mass that is moist but not too sticky
(add a bit of flour if too sticky).
2. Knead 5-10 minutes; form a ball.
3. In a large, greased bowl cover your
dough with plastic wrap or a towel
and allow to sit in a warm place,
such as the oven (with heat off and
light on). 4. In 1-1 1/2 hours, remove
dough with your fingers and punch
it down when it has doubled in size.
5. Allow to rest for 10 minutes while
preheating oven to 425 degrees and
boiling a pot of water. 6. On a lightly
floured surface, divide dough into
eight equal pieces. 7. Form pieces
into round balls and then finger poke
a hole in the center of each. 8. By
hand, stretch and form the bagels,
making large holes in their centers.
9. Place bagels apart in boiling
water and cook for two minutes on
each side. 10. With a slotted utensil,
remove bagels and place them on
parchment or silpat lined cookie
sheet or pan. 11. Brush tops with
egg wash and leave bagels plain or
use sesame seeds, poppy seeds, or
everything seasoning blend.
12. Bake 25-30 minutes until brown
then cool on rack or enjoy warm.

CAPONATA
Submitted by D I A N A T R A BA N CO ,
Village of Poinciana
"This is a nice cold, Italian side dish - a great appetizer. The recipe
makes a ton, so I sometimes eat the leftovers with pasta. It's healthy,
colorful and it tastes good with toasted French bread."

Ingredients

Directions

*	 6 tablespoons of
olive oil
*	 1 small onion, chopped
*	 1 large stalk of celery,
diced
*	 1 large eggplant, diced
*	 1 cup of crushed
tomatoes, drained
*	 2 tablespoons of capers
*	 1/2 cup of pitted
green olives
*	 2 tablespoons of red
wine vinegar
*	 2 tablespoons of sugar

1. In 4-quart saucepan, heat
2 tablespoons of oil. 2. Add
celery and onion and cook while
covered for 10 minutes. 3. Add all
ingredients except the eggplant
and heat to a boil then simmer for
20 minutes. 4. Meanwhile, in a
12-inch skillet, heat 2 tablespoons
of oil over medium heat and
add half the eggplant. Cook 10
minutes until tender, stirring often.
5. Transfer to a bowl. 6. Repeat
with the remaining eggplant.
7. Stir tomato mixture into the
eggplant. 8. Cover and refrigerate.

MAGAZINE

33
The Villages - July 2020

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