NYC Bagel Bread

I made this a few weeks ago but I forgot to post the recipe. This does taste like bagels. I love that. I can't always get to the local bagel store so this is a help. From the Best of Betterbaking.com by Marcy Goldman.

New York City Bagel Bread

Dough:
2.5 cups warm water
5.5 tsp instant yeast
1 tsp malt powder or firmly packed brown sugar
1 tbsp white sugar
2 tbsp honey
2.5 tsp salt
2 tbsp vegetable oil
6-7 cups bread flour
Rye flour, or cornmeal for dusting
For topping:
2 tbsp vegetable oil
2 tbsp water
1 onion, finely chopped
6 cloves garlic, minced
3 tbsp poppy seeds
Coarse salt, for sprinkling

Stack 2 baking sheets together and line the top one with parchment paper. Set aside.

For the dough: Hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2-3 minutes to dissolve the yeast. Stir in the malt powder, white sugar, honey, salt, oil and 6 cups of bread flour. Mix to make a soft mass. Knead with the dough hook on the lowest speed of the mixer for 8-10 minutes, gradually adding more flour as required to form a soft, elastic dough. Turn the dough out onto a lightly floured work surface and form it into a ball. Place the dough in a lightly greased bowl. Place the bowl in a large plastic bag, close the bag loosely, and let the dough rise for 30-45 minutes, or until almost doubled in bulk.

Gently deflate the dough. Turn the dough out onto a lightly floured surface. Divide the dough into 6 portions and form each into a rope about 8 inches long. Place 2 sets of 3 ropes side by side and braid each set together. Place one braid on top of the other and pinch the ends together to seal.

Place the loaf on the prepared baking sheets and generously dust the top with rye flour. Place the baking sheets in the plastic bag, close the bag loosely, and let the dough rise for 2-4 hours in a cool place (a chilly garage is fine), or until almost doubled in size.

Preheat the oven to 375 degrees F. For the topping, toss all the ingredients together in a bowl. Cover the loaf with the topping and sprinkle with the salt. Place the bread in the oven and bake for 30 minutes. Lower the heat to 350 degrees F and bake 25-35 minutes longer, or until the loaf is well browned. Let cool on a wire rack for at least 15 minutes before serving.

Risa’s note:

I did not braid the loaf. I just put the dough in a bread pan, covered it with the topping and let it rise and baked it.

Yield: 1 large loaf
Source: Best of Betterbaking.com by Marcy Goldman
Sent by RisaG 1/20/11