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Bialys
* Exported from MasterCook II *
Bialys
Recipe By : Barbara Pollack
Serving Size : 12 Preparation Time :3:00
Categories : Breads Jewish
Pareve
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--------Yeast Preparation----------
1/2 cup water -- warmed
1 teaspoon sugar
1 teaspoon yeast
--------Dough-------
1 1/2 cups whole-grain wheat flour -- unsifted
1 1/2 cups bread flour -- unsifted
2 teaspoons salt
1 teaspoon sugar
1 cup water -- or more
----------Topping----------
1/4 cup dried onions -- soak and drain
1 teaspoon vegetable oil
1/2 teaspoon poppy seeds
pinch salt
egg yolk -- optional
Get the yeast started in warm water and sugar.
Place remaining dry ingredients in a bread machine or food processor. Add
the yeast mixture and then add enough of the water to start the dough.
Keep mixing and adding water until you have the incorporateded as much of
the water as possible while keeping the dough workable. You probably won't
be able to use all the water.
Let the dough rise twice, covered. One rising will do in a pinch but
three generally results in too soft a dough which seems to take an
inordinate amount of flour to reach a workable stage.
Shape into flat patties and allow to rise, covered, while preparing the
topping. Spread the topping over the centers and then indent the centers,
leaving about an inch all around unindented. (You could indent and then
top but I think it's more work that way--and sometimes the topping falss
off after baking.) Let them continue to rise--but flatten the centers a
bit if they rise so much that the topping could slide. Optional: brush
with egg wash (egg yolk beaten with a small amount of water) before
baking.
Bake at 4500F for 12-15 minutes. I use a perforated baking sheet but you
could use a baking stone or even a cookie sheet prepared with corn meal or
flour.
Option: my family loves these so much that I save time by making "bialy
bread" which resembles foccaccia. Since it doesn't require as much
handling it can take the full amount of water . Bake in a greased pan with
sides.. Baking times depend on pan shape and size.
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NOTES : This recipe calls for 150% of the amount of water usually used for
this amount of flour. As such, it produces a very slack dough that
requires a great deal of kneading to make it workable. I wouldn't try it
without a machine to do the kneading.
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