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
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.
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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.