* Exported from MasterCook *
Bread, Parisian Pletzel
Recipe By :Joan Nathan
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lukewarm water
1 tablespoon active dry yeast -- (1 pkg) scant
4 cups unbleached all-purpose flour -- (to 5C)
2 large eggs
1/4 cup vegetable oil -- plus
2 tablespoons vegetable oil
1 tablespoon sugar -- scant
2 teaspoons salt
1/2 cup cold water
1 medium onion -- diced (about 3/4C)
2 tablespoons poppy seeds
coarse salt
This Parisian version of a Bialystoker tsibele (onion) pletzel, also
called onion zemmel, onion pampalik, or onion board, is very similar
to an Italian focaccia. Try this flat bread sprinkled with rosemary,
and you will see how very close it is.
Mix the water with the yeast in a large glass bowl. Add 4 cups of the
flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the
yeast mixture. Stir well, then turn the dough out onto a work surface
and knead for about 10 minutes, or until smooth, adding more flour if
necessary. Let the dough rise, covered with a towel, for 1 hour in a
greased bowl. You can also leave the dough in the refrigerator for
several hours or overnight.
Preheat the oven to 375F and grease 2 cookie sheets.
Divide the dough into 8 balls and roll or flatten them into rounds
about 5" in diameter. Place 4 pletzel on each cookie sheet and gently
press down the centers. Brush with water and sprinkle each with about
2 tablespoons diced onions leaving a 1/2" border. Drizzle the
remaining 2 tablespoons vegetable oil over the onions and sprinkle
with the poppy seeds and some kosher salt. Let sit for 15 minutes, uncovered.
Bake the pletzels for 20 minutes, switching from top to middle rack
after 10 minutes, or do them in 2 shifts on the middle rack. Then
stick them under the broiler for 1 minute, keeping a sharp eye on
them, to brown the onions. If you don't have a broiler, raise the
heat to 550F and put each sheet on the top rack for 2 minutes or so.
Cal 395, Fat 13g, Carb 58g, Sod 367mg, Fiber 3g, Pro 10g
Review: These were fantastic - a fast, easy, and forgiving dough, and
a tasty balance of chewy and tender. I forgot the second batch in the
oven and left them in there ten minutes too long, and they were still
amazing - a bit crisper, of course, almost like a large cracker,
which went perfectly with a pre-dinner glass of wine. The softer ones
were also yummy, and could be split to make a nice sandwich. Will be
making these again and often, plus experimenting with other toppings.
Review: There is nothing Parisian about this recipe that awakened
childhood taste memories of my paternal grandmother's 'tsibele
kuchen' - onion rolls that looked and tasted exactly these - which
she baked every weekend. My only adjustment was to lightly saute the
onions in the 2 tbsp oil. Other than that, followed the recipe
exactly, and enjoyed an onion roll I hadn't had since 1964. These
would make excellent sandwich or burger buns, but for that I'd fold
the dough over the onions to keep them from falling off, and then
maybe sprinkle the poppy seeds on top.
Review: This isn't really like focaccia because of the eggs in the
dough (or, at least, I've never made focccia with eggs in the dough).
But, it is delicious. I ended up using it s buns for some grilled
portabellas and it withstood the juiciness of the mushroom.
Source:
"The Jewish Holiday Baker, by Joan Nathan"
S(Internet address):
https://www.epicurious.com/recipes/food/views/parisian-pletzel-14604
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Per Serving (excluding unknown items): 364 Calories; 13g Fat (32.7%
calories from fat); 9g Protein; 52g Carbohydrate; 3g Dietary Fiber;
53mg Cholesterol; 555mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0809