1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    My initial exposure to the bialy was from watching Sopranos: one of the crew would bring a warm bialy to T at the Bing and he'd eat it like a starved coyote... So I ask my girl about them and when I got there she had a bag of them for me to have with my breakfast... Great stuff, a little like a bagel but softer, instead of a hole in the center an indentation and some were plain, some filled with an onion and poppyseed filling... She found a couple links for me to check out yesterday and true to form I am making bialys today at home.

    Sort of a pizza dough (compare recipes) but allowed to rise more than once and when shaped allowed to proof a little while before being baked off. The thing about bialys is they have a very short shelf life - they're best eaten 6-8 hours after they come out of the oven. Yeah, you can reheat them to bring them back a little, but it's not the same. Next time I am in NYMFC I have a couple bialy joints I'm heading to. See me with about 100 bialys in my baggage going home. LOL

    Check out this article, which also has a great bialy recipe. Photos to follow...


    http://whatscookingamerica.net/Bread/Bialy.htm


    Mis en place:

    Cornmeal
    Onion Topping (recipe below)
    2 cups warn water (110 to 115 degrees), 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 tablespoons 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.

    ONION TOPPING:
    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.

    [​IMG]


    The finished product cooling

    [​IMG][/img]


    BIG
     
    Last edited: Apr 16, 2009
  2. cackle

    cackle Chillin' With My Peeps

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    Jul 8, 2008
    North Carolina
    Those look wonderful. How long did it take from start to finish? My husband would love them.


    Thanks for the recipe,

    Susan
     
  3. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Quote:I'm retired, I start the dough while the wife is in the shower, about 7:30 and punch it down the first time about 10:30, work it a bit and make my shapes about 12:30 or 1:00 pm and get them filled about 2:00 and have them all baked off and cooling about 3:00 pm. Now I break them up into groups of 4 or 5 into freezer bags and freeze them. I can yank a bag out first thing in the morning and toast one up by about 8:15 for the wife to take as her breakfast. We scramble up an egg in a bowl, add some chopped ham and a little swiss cheese broke up and microwave it 3 minutes 20 seconds and then make a Egg McMike Bialy sandwich with it. REAL TASTY !!
     
    Last edited: Apr 16, 2009
  4. ranchhand

    ranchhand Rest in Peace 1956-2011

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    Aug 25, 2008
    SC
    Just put me in the middle and I'll eat my way out! [​IMG]
     
  5. The Chicken Lady

    The Chicken Lady Moderator Staff Member

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    Apr 21, 2008
    West Michigan
    Oh my, those look splendid!! [​IMG]
     
  6. cackle

    cackle Chillin' With My Peeps

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    Jul 8, 2008
    North Carolina
    bigmike&nan :

    Quote:I'm retired, I start the dough while the wife is in the shower, about 7:30 and punch it down the first time about 10:30, work it a bit and make my shapes about 12:30 or 1:00 pm and get them filled about 2:00 and have them all baked off and cooling about 3:00 pm. Now I break them up into groups of 4 or 5 into freezer bags and freeze them. I can yank a bag out first thing in the morning and toast one up by about 8:15 for the wife to take as her breakfast. We scramble up an egg in a bowl, add some chopped ham and a little swiss cheese broke up and microwave it 3 minutes 20 seconds and then make a Egg McMike Bialy sandwich with it. REAL TASTY !!

    Wonder how long it will take me tto get there from NC.​
     

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