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Lender's Bagel Bakery was established by Harry Lender, a Jewish baker originally from Chelm, Poland.He had immigrated to the United States from Lublin in August 1927. His surname is a transliteration of the Yiddish word meaning "countryman" or "person living in a rural area" (cf. modern German Länder). [1]
Murray Isaac Lender (October 29, 1930 – March 21, 2012) was an American businessman and entrepreneur who helped expand his father's small, Connecticut bagel bakery, Lender's Bagels, into a nationwide brand. [1] Murray Lender served as the chief executive officer of Lender's, while his brother, Marvin, served as the company's president. [1]
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A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ⓘ; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy ...
2-1/4 cups (530ml) water, between 105-115°F. 3-1/4 teaspoons (10g) instant or active dry yeast. 6 cups (720g) bread flour, plus more for dusting
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) [2] is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". [3] Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat ...
FoodData Central is USDA's integrated data system that contains five types of data containing information on food and nutrient profiles: [2] Standard Reference, using earlier approaches to determining nutrient profiles of foods in the marketplace, provides a comprehensive list of values for nutrients and food components that are derived from calculations and analyses.