This is a great recipie for bialys. High protein flour works best.
* Exported from MasterCook *
Mimi Sheraton's Bialys From Bialystok
Recipe By :Mimi Sheraton's Book The Bialy Eaters
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Bagels
Amount Measure Ingredient -- Preparation Method
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6 cups high protein flour
3 cups very cold bottled water
2 tbsp noniodized kosher coarse or sea salt
1/2 oz fresh bakers yeast -- I used dry instant
1 med sweet white onion. -- 1 c when finely chop
2 tbsp coarse bread crumbs (from bialys)
3 tbsp Poppy Seeds & a Little Garlic Salt
1 Tbsp Oil
1 1/2 Tsps Poppy Seeds
1/3 C Onion & a Little Garlic Powder or Garlic
Salt -- minced
1/2 Tsp Salt -- kosher
Prepare topping 3-5 hours before needed. Peel and chop onion very
fine. Mix 1 tbsp crumbs into onions and set aside, loosely covered.
Reserve extra crumbs. After about 3 hours make sure mix has
thickened to texture of loose wet sand. Can add more crumbs -
waiting 10 minutes between each addition.
Mash yeast into 1/2 cup cold water. When dissolved, stir into
remaining cold water. Add 5 c high protein flour and salt into
bowl. Mix and slowly add flour only if mix is too sticky, or more
water if needed. Gather dough and place in large, unoiled glass or
ceramic bowl. (Do not knead yet) Cover loosely with towel and set in
warm, draft free corner. Let rise for 3 to 3 1/2 hours, or until
double, or until an indentation made with finger springs back into place.
Knead 10-20 minutes. Shape into ball and place back into bowl,
covering loosely with towel. Let rise in warm, draft free corner for
1 1/2 hours until depression made with finger springs back into place.
Punch down dough, divide into 4 postions, roll each between palms
into ropes that are about 2 inches in diameter. From each rope,
pinch off 3-4 pieces. Roll each gently into ball between lightly
floured hands. Cover shaped rolls to prevent them from dying out as
you work with remainder. When all are formed, cover with kitchen
towel and let them rest 45 minutes.
Slide baking stone onto shelves in lower third of oven and preheat 450.
To form center indentations, work with well floured hands and left
each round of dough slightly off work surface and slip index and
midddle fingers of both hands underneath, with both thumbs working on
top. Press and lightly stretch center bottom dough, forming a well,
not a hole, and leave aboaut 1 1/2" rim of unpressed dough.
When all are formed, add onion topping. If you are going to use
poppy seeds, brush top of bialys with tiny bit of water so seeds will
stick. Smear about a scant teaspoonful of mix over each bialy with
fingers, being sure to get thin coating in well and around its top
edge, spreading the well slightly again. Then sprinkle 1/2 tsp
poppyseeds over each bialy..
Put on stone, leaving 1 inch between. Bake 15-20 minutes, or until
bialys are golden brown
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Per Serving (excluding unknown items): 144 Calories; 16g Fat (95.0%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1067mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat.