| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Water (110 degrees) |
| 1 |
pk |
Dry yeast |
| 2 |
ts |
Sugar |
| 2 1/2 |
ts |
Salt |
| 4 3/4 |
c |
Bread flour, or as needed |
| 2 |
tb |
Vegetable oil |
| 3 |
ts |
Poppy seeds |
| 1 |
sm |
Onion, minced (about 2/3 cup) |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
TOPPING
Into an electric mixer bowl combine 1/2 cup of the warm water, yeast &
sugar and let stand until foamy, about 10 minutes. Add the remaining 1 1/2
cups warm water, salt & flour into the yeast mixture. Using the dough hook,
mix on LOW until incorporated, then increase to speed 2 and knead (adding
additional flour if necessary) until smooth soft dough cleans the bowl. (my
note: I found this process took about 12 minutes...and I had to add more
flour).
Form dough into a ball and place in a greased bowl; turn to grease all
sides. Let rise, covered with plastic until trippled in bulk, about 1 1/2
hours. Punch dough down in bowl, turn it over, and let rise again until
doubled, about an hour.
Punch dough down and roll it into two cylinders on counger. Cut each into 8
rounds, lay them flat on lightly floured counter or board, cover with a
towel and let them rest.
Meanwhile, prepare the topping by mixing the oil, poppy seeds, onion and
salt. Set aside.
Pat the dough into flattened rounds a little higher in the middle than at
the edge, each about 3 1/2 inches in diameter. Place on a lightly floured
board, lightly dust bialys with flour, and cover with a dry towel and then
a damp towel, and let rise until increased by about half in bulk ("half
proofed"). This will take about 30 minutes; dont' let them overrise.
Preheat oven to 425, with shelves on the upper and lower settings. Press
the bottom of a small jar or glass about 1 - 1 1/2" in diameter into the
center of each bialy to make a deep indentation. Spread the topping in the
indentation. Let them rise for 15 minutes morel until three-quarters
proofed. Don't let double.
Carefully transfer the bialys to two large ungreased baking sheets
sprinkled lightly with semolina or cornmeal. Bake on the upper and lower
shelves for 7 minutes, then switch shelf positions and reverse the pans
front to back and bake until the bialys are evenly and lightly browned,
about 7-9 minutes more. Cool on racks. Freezes well. Defrost by leaving on
a counter for 10 mintuesl..then eat as is, reheat slightly or toast. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on Apr 20, 1997
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