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 (dont 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.
The finished product cooling
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BIG
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 (dont 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.
The finished product cooling
BIG
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