Bialys Recipe




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Bialys Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bialys

 

Ingredients

2 cup warm (110 f.) water
1 package dry yeast
2 tsp sugar
2 1/2 tsp salt
1 1/4 cup gluten flour
3 1/2 cup a/p flour, or as needed

TOPPING

1 tbsp veg. oil (or lard if prefer)
1 1/2 tbsp poppy seeds, or to taste
1/3 cup finely minced onion
1/2 tsp salt



 

Preparation

In lge. mixing bowl, combine 1/2 cup of the warm water, the yeast and
sugar and let work til foamy.

Mix remaining 1 1/2 c. warm water, salt, gluten flour, and A/P flour
into the yeast mixture. Knead vigorously on a floured surface until
smooth (dough will be soft). Form into ball and place in greased bowl
andturn greased side up. Let rise, covered with plastic, until
tripled in bulk, abt 90 min. Punch dough down, turn over, and let
rise again til doubled.

Punch down and roll into 2 cylinders. Cut each into 8 rounds, lay them
flat, cover with a towel, an let rest. Meanwhile, prepare the topping
by mixint oil, poppy seeds, onion and salt; set aside

Pat dough into flattened rounds a little higher in the middle than at
the edge, each abt. 3 1/2" in dia. Place on lightly floured board,
cover with dry towel then damp one and let rise until
half-proofed--abt. 30 min. Press bottom of shot glass or small jar
abt 1" in dia. in center of each bialy to make deep indentation.
Spread topping over the bialys. Let proof 15 min. more. 3/4 proof.

Carefully transfer each bialy onto 2 lge. ungreased baking sheets.
Bake on the upper and lower shelves of the oven for 6 to 7 min., then
switch pans and turn front to back for even browning. Bake abt. 5 to
6 min more.

Cool on racks. Store in plastic bags in 'fridge up to 2 days. Freeze
for longer storage.

 

 

Servings: 16