* Exported from MasterCook *
Bialy
Recipe By :Lauren Habermehl
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Muffins/Rolls Posted
Side Dish Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the Dough
6 1/2 C bread flour -- (800 g)
500 ml warm water -- (105-110F)
1 1/2 teaspoons active dry yeast -- (7 g)
2 teaspoons sugar -- (10 g)
3 teaspoons salt -- (15 g)
Onion-Poppy Seed Filling
1 large onion -- finely chopped
2 tablespoons olive oil
3/4 teaspoon poppy seeds -- plus additional for sprinkling
Coarse sea salt & ground black pepper -- to taste
In a stand mixer, combine yeast, sugar and water. Proof the yeast
mixture for 5 minutes, then add the flour and salt. Using the dough
hook attachment, mix on your mixer's lowest setting until just
combined; it should take 1 to 2 minutes.
On your mixer's second speed, continue to knead the dough for 8 to 10
minutes. The dough will be smooth and elastic but also dense and firm
to the touch.
Transfer the dough to an oiled bowl and cover with plastic wrap. Let
the dough rise overnight in the fridge. Proofing dough in a cool
environment, like your refrigerator, slows down the fermentation
process and really helps develop the flavor of the dough.
The next day, remove the dough from the refrigerator and divide it
into 12 equal pieces. For best results, use a food scale to weigh the
dough. Each piece of dough should weigh close to 4 ozs. Shape each
into a smooth ball.
Once divided, transfer the balls to an oiled baking sheet. Dust the
tops lightly with flour and then cover with plastic and let rise at
room temperature (or in your oven if it has a proofing setting) for 1
to 1 1/2 hours. The dough is ready when it has doubled in size, is
soft and puffy and keeps an impression when gently pressed in the center.
While the dough rises, make your filling.
In a small saute pan, warm the oil and then add the diced onions.
Cook over medium heat, stirring occasionally for 15 to 20 minutes to
caramelize the onions. You can cook them longer for a more intense
flavor or less if you want a more mild onion flavor. Remove from
heat, stir in the poppy seeds and season with salt and pepper to taste.
To shape the dough, make a small depression in the center of each
dough ball with your finger. Expand the well by gently stretching the
dough, working from the center toward the edges. The depressions will
puff back up slightly while they bake, so make the well a bit more
pronounced than you want it to end up; about 2-3" in diameter.
In terms of depth, the dough at the bottom of the depression should
be relatively thin; about 1/4" thick. The bialy itself should be
about 4-5" in diameter.
Fill each formed bialy with about 1/2 tablespoon of the filling
mixture and sprinkle lightly with additional poppy seeds.
With a pizza stone: Place a pizza stone in your oven's center rack.
Then, preheat oven to 475F. When preheated, carefully transfer the
filled bialys to the pizza stone using a parchment-lined pizza peel
or rimless cookie sheet. Bake for 8 to 12 minutes until the bialys
are lightly brown. Remove and let cool on a wire rack.
Under a 13x9 Pan: Preheat oven to 500F. Prior to baking, shift the
filled bialys close to the center of the baking sheet. Then, place a
13x9" pan upside down over the bialys. Transfer to an oven with the
rack in the center position, then place a brick or cast-iron pan on
top of the sheet pan to weigh it down. Bake covered for 5 to 8
minutes, then uncover and return to the oven to bake for an
additional 5 to 8 minutes.
Editor's Tip: This baking method traps the steam from the dough
inside the pan. It helps to develop an extra chewy crust on the
bialys. This is the same science that gives Dutch oven bread its
crusty, chewy exterior.
Now that you have a dozen hot, fresh bialys at your disposal, you may
be wondering how you're supposed to eat them. Traditionally, bialys
are best served warm from the oven with just a bit of butter spread
on top so it pools in the onion-filled hole. (Are you drooling yet?)
Today, bialys are served up just like a bagel. Slice them and smear
cream cheese or jam over their craggy surface or fill with your
favorite lox, smoked fish or other vegetables.
It is possible to make bialys in one day. We just like the flavor the
slow fermentation gives the final product, so that's the process we
recommend. If you're looking to speed things up, after mixing the
dough, transfer it to an oiled bowl, cover and then let rise at room
temperature for 2 hours or until doubled in size. Then proceed with
the recipe above.
On our quest for the best bialys, we saw a number of recipes using
all-purpose flour floating around. In testing, we found that you get
the best and truest bialy texture by using flour with higher protein
content, like bread flour or flours labeled "high-protein" or "high-gluten."
While caramelized onions with (or without) poppy seeds are classic,
don't be afraid to get creative with your bialy fillings. Here is
another great idea to get you started.
Cinnamon-Apple Filling
1 small apple, peeled and finely diced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 tablespoon orange zest
In a small saute pan, melt the butter and then add the diced apples.
Cook over medium heat, stirring occasionally for 5 to 7 minutes until
the apples soften. Add the brown sugar, orange zest and spices and
cook for another 1 to 2 minutes until fragrant. Remove from heat.
S(Internet address):
https://www.tasteofhome.com/article/bialy-recipe/
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Per Serving (excluding unknown items): 296 Calories; 4g Fat (11.1%
calories from fat); 9g Protein; 56g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 536mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0428