Home Bread-Bakers v109.n038.8


Kathleen <kmschuller@comcast.net>
Tue, 06 Oct 2009 19:14:48 -0400
Reggie asked for a Bialys recipe.  This one comes from the King 
Arthur Flour website.  As noted in the recipe, there is a companion 
blog with more details and many step-by-step photos. Apparently, 
though, bialys are very specific to each area, so you might have to 
play with this recipe to get the type you are looking for.


* Exported from MasterCook *


Recipe By     :  King Arthur Flour, Inc.
Serving Size  : 0     Preparation Time :0:00
Categories    : Breads                Buns and Rolls

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  Sir Lancelot High-Gluten Flour*
    1           teaspoon  instant yeast
    1 1/2      teaspoons  salt
    1                cup  lukewarm water -- PLUS
    2        tablespoons  lukewarm water
    2             medium  onions -- medium-large, peeled and finely diced
    2        tablespoons  vegetable oil -- or olive oil
       1/8      teaspoon  salt -- heaping

RECIPE SUMMARY: Hands-on time: 20 mins. to 30 mins. Baking time: 11 
mins. to 12 mins. Total time: 2 hrs 1 mins. to 2 hrs 12 mins. Yield: 8 bialys

*This is a great place to use your high-gluten flour; it'll yield 
beautifully chewy bialys. Substitute unbleached bread or all-purpose 
flour if you like; cut the water back by about 2 tablespoons if you 
use bread flour, 3 tablespoons for all-purpose.

If you're from New York City, you're no doubt shaking your head and 
muttering to yourself, "THOSE aren't bialys!" Indeed, they're not; 
while classic NYC bialys have a mere trace of chopped onion and poppy 
seed at their centers, these are much more generously endowed with 
onion alone, no poppy seed.

Heresy? Perhaps. But we think their classic flat shape and chewy 
texture help make up for the overabundance of fried onions, if such a 
thing is even possible!

Read our blog about these bialys, with additional photos, at Bakers' Banter.

1) Place the dough ingredients in a bowl, and mix and knead - by 
hand, mixer, or bread machine - for about 7 minutes, till you've made 
a smooth, fairly stiff dough.

2) Place the dough in a lightly greased bowl or other rising 
container, cover it, and allow it to rise for about 90 minutes, till 
it's just about doubled in bulk.

3) While the dough is rising, make the filling. Fry the diced onion 
in the oil over high heat; it'll brown very quickly, so stir often. 
Fry till it's a dark golden brown, with even darker charred bits. 
Sprinkle with the salt, stir to combine, and remove from the heat. 
Transfer to a small bowl to cool.

4) Preheat the oven to 450F.

5) Gently deflate the dough, and divide it into 8 pieces. Shape four 
of the pieces into 4" to 5" circles, each with a small rim. (Keep the 
remaining pieces of dough covered.

6) Place the shaped circles on a parchment-lined or lightly greased 
baking sheet.

7) Use a sharp knife or pair of scissors to snip a 1" hole in the 
bottom of each bialy.

8) Evenly spread the filling into the center of each bialy, the part 
defined by the rimmed edge.

9) Top the bialys with a sheet of parchment or aluminum foil; then 
with another baking sheet. You want to weigh them down.

10) Bake the bialys for 4 minutes. Remove them from the oven, and 
remove the baking sheet and parchment or foil.

11) Return the bialys to the oven, and bake for an additional 7 
minutes, till they're a dappled golden brown.

12) Remove from the oven, and cool on a rack. Repeat with the remaining dough.

Yield: 8 large bialys.

S(Internet Address):
    "8 bialys"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 324 Calories; 28g Fat (74.3% 
calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 3471mg Sodium.  Exchanges: 3 1/2 Vegetable; 5 1/2 Fat.