Home Bread-Bakers v109.n038.2


"Sue and Sam Hurwitz" <SueSam@comcast.net>
Sun, 4 Oct 2009 06:43:01 -0400
This is a great recipie for bialys.  High protein flour works best.

Sam Hurwitz

* 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
                 Bread, Miscellaneous

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

                         Another Topping
   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

                                     - - - - - - - - - - - - - - - - - - -

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.