Home Bread-Bakers v109.n038.12

my Brooklyn Bialys

Bonni Brown <bonnibakes@gmail.com>
Mon, 5 Oct 2009 13:37:47 -0400
Reggie was looking for an onion bialy recipe. Mine has been printed 
in Linda Stradley's book "I'll Have What They're Having". I grew up 
in Brooklyn, NY and these are very close to the that were baked 
locally when I was a kid. There is a lot of rising time involved so 
read it through and plan accordingly.

Bonni Brown
My Brooklyn Bialys

Onion Topping (recipe below)
2 cups warm water (110 to 115 F), divided
1 package active dry yeast
2 teaspoons sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour

Cover two baking sheets with parchment paper and sprinkle lightly 
with cornmeal. Prepare Onion Topping; set aside.

In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 
10 minutes or until foamy. Add remaining 1 1/2 cups water, salt, 
bread flour, and all-purpose flour. Knead by hand or with dough hook 
of mixer for 8 minutes until smooth (the dough will be soft). If you 
think the dough is too moist - add flour, a tablespoon at a time. If 
the dough is looking dry and gnarly - add warm water, a tablespoon at a time.

Form dough into a ball and place in a lightly oiled bowl, turning to 
oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or 
until tripled in bulk. Punch dough down in bowl, turn it over, cover 
with plastic wrap, and let rise another 45 minutes or until doubled in bulk.

On a floured board or counter, punch dough down and roll into a 
cylinder shape. With a sharp knife, cut cylinder into 8 rounds. Lay 
dough rounds flat on a lightly floured board, cover with a towel, and 
let them rest 10 minutes. Gently pat each dough round into circles (a 
little higher in the middle than at the edge), each about 3 to 4 
inches in diameter. Place bialys on prepared baking sheets, cover 
with plastic wrap, and let rise an additional 30 minutes or until 
increased by about half in bulk (don't let them over-rise).

Make an indention in the center of each bialy with two fingers of 
each hand, pressing from the center outward, leaving a 1-inch rim. 
Place approximately 1 teaspoon of Onion Topping in the hole of each 
bialy. Dust lightly with flour, cover with plastic wrap, and let rise 
15 minutes.

Preheat oven to 425 degrees F. Bake on upper and lower shelves of the 
oven for 6 to 7 minutes, then switch pans and reverse positions of 
pans (front to back), and bake another 5 to 6 minutes until bialys 
are lightly browned. NOTE: These are soft rolls, and it is important 
not to bake them too long or they will be very dry. Remove from oven 
and let cool on wire racks.

After cooling, immediately place in a plastic bag (this will allow 
the exterior to soften slightly). NOTE: These rolls are best eaten 
fresh, preferably lightly toasted and smeared with cream cheese. For 
longer storage, keep in the freezer.

Makes 8 bialys.

1 tablespoon vegetable or olive oil
1 1/2 teaspoons poppy seeds
1/3 cup minced onion
1/2 teaspoon coarse kosher salt

In a small bowl, combine vegetable or olive oil, poppy seeds, onions, 
and salt; set aside.

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930 12th Street West        Bradenton, FL  34205

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