Date: Mon, 19 Oct 2009 07:16:17 GMT -------------- BEGIN bread-bakers.v109.n038 -------------- 001 - Rita Yeazel Subject: Onion Bialys Date: Sun, 04 Oct 2009 02:44:07 -0400 Reggie, Maggie Glezer has a very good onion bialy in her "Artisan Baking Across America." Sorry I can't post it to you but my books are packed up because I'm doing a kitchen renovation. Thanks for all you do! Best regards, Rita --------------- MESSAGE bread-bakers.v109.n038.2 --------------- From: "Sue and Sam Hurwitz" Subject: bialys Date: Sun, 4 Oct 2009 06:43:01 -0400 This is a great recipie for bialys. High protein flour works best. Sam Hurwitz * Exported from MasterCook * Mimi Sheraton's Bialys From Bialystok Recipe By :Mimi Sheraton's Book The Bialy Eaters Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Bagels Bread, Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups high protein flour 3 cups very cold bottled water 2 tbsp noniodized kosher coarse or sea salt 1/2 oz fresh bakers yeast -- I used dry instant TOPPING 1 med sweet white onion. -- 1 c when finely chop 2 tbsp coarse bread crumbs (from bialys) 3 tbsp Poppy Seeds & a Little Garlic Salt Another Topping 1 Tbsp Oil 1 1/2 Tsps Poppy Seeds 1/3 C Onion & a Little Garlic Powder or Garlic Salt -- minced 1/2 Tsp Salt -- kosher Prepare topping 3-5 hours before needed. Peel and chop onion very fine. Mix 1 tbsp crumbs into onions and set aside, loosely covered. Reserve extra crumbs. After about 3 hours make sure mix has thickened to texture of loose wet sand. Can add more crumbs - waiting 10 minutes between each addition. Mash yeast into 1/2 cup cold water. When dissolved, stir into remaining cold water. Add 5 c high protein flour and salt into bowl. Mix and slowly add flour only if mix is too sticky, or more water if needed. Gather dough and place in large, unoiled glass or ceramic bowl. (Do not knead yet) Cover loosely with towel and set in warm, draft free corner. Let rise for 3 to 3 1/2 hours, or until double, or until an indentation made with finger springs back into place. Knead 10-20 minutes. Shape into ball and place back into bowl, covering loosely with towel. Let rise in warm, draft free corner for 1 1/2 hours until depression made with finger springs back into place. Punch down dough, divide into 4 postions, roll each between palms into ropes that are about 2 inches in diameter. From each rope, pinch off 3-4 pieces. Roll each gently into ball between lightly floured hands. Cover shaped rolls to prevent them from dying out as you work with remainder. When all are formed, cover with kitchen towel and let them rest 45 minutes. Slide baking stone onto shelves in lower third of oven and preheat 450. To form center indentations, work with well floured hands and left each round of dough slightly off work surface and slip index and midddle fingers of both hands underneath, with both thumbs working on top. Press and lightly stretch center bottom dough, forming a well, not a hole, and leave aboaut 1 1/2" rim of unpressed dough. When all are formed, add onion topping. If you are going to use poppy seeds, brush top of bialys with tiny bit of water so seeds will stick. Smear about a scant teaspoonful of mix over each bialy with fingers, being sure to get thin coating in well and around its top edge, spreading the well slightly again. Then sprinkle 1/2 tsp poppyseeds over each bialy.. Put on stone, leaving 1 inch between. Bake 15-20 minutes, or until bialys are golden brown - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 16g Fat (95.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1067mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat. --------------- MESSAGE bread-bakers.v109.n038.3 --------------- From: "Norbert or Jeanette Jacobs" Subject: more onion bialys...these by KA Date: Wed, 7 Oct 2009 00:00:21 -0500 I know you will get a kick out of King Arthur's recipe and pictures. Makes me want to try them, too. By the way, I learned that they are pronounced "bee-AHHH-lees" which sounded quite Texican to me!!! Have fun! Jeanette in South Texas http://www.kingarthurflour.com/blog/2009/08/18/bialys-theyre-greek-to-me/ --------------- MESSAGE bread-bakers.v109.n038.4 --------------- From: Dave Glaze Subject: Bialys Date: Sun, 4 Oct 2009 11:29:56 -0700 Hi Reggie, I have made bialys from Maggie Glezer's Artisan Baking Across America. They formula is based on "Kossar's Bialys" and takes an unusual approach to mixing the dough. Maggie uses a food processor to overmix the dough with a long 3 to 4 minute mix to begin with then 3 or 4 more 1 minute mixes. The formula is on page 174 to 175 of her book. If I remember correctly the resulting bialys were excellent, but it is a long time since I made them. I have used other recipes, but they weren't as good. I am reluctant to share a copyrighted formula in a public forum. Cheers, Dave Dave Glaze Powell River, BC Canada --------------- MESSAGE bread-bakers.v109.n038.5 --------------- From: Linda Garber Subject: Tuscan-style Bread with Herbs Date: Sun, 04 Oct 2009 16:16:54 -0300 Just wanted to thank you for posting the Tuscan-style Bread with Herbs recipe. I have always planned to try Tuscan bread but the no salt kinda put me off. I decided to make the dough into rolls - I misread the note and thought it meant torpedo rolls, not just a loaf, but they turned out fine, although they didn't brown too much. With salted butter they taste fine and I can see using them with Genoa salami and cheese for sandwiches. I froze them and will just take one out as I need it. Linda --------------- MESSAGE bread-bakers.v109.n038.6 --------------- From: lobo Subject: Pumpkin bread Date: Sun, 04 Oct 2009 01:22:25 -0600 I add raspberries to my pumpkin bread. It's a really delicious combination. The loose frozen ones work better than those with syrup if you don't have fresh ones. Lobo --------------- MESSAGE bread-bakers.v109.n038.7 --------------- From: debunix Subject: Parsnip bread Date: Sun, 4 Oct 2009 01:13:52 -0700 They're a lot like carrots, and are delicious in spicy curried dishes-- I use them mostly in two soups: http://www.well.com/user/debunix/recipes/CurriedCarrot.html and a spice-rich split pea soup, hernerakaa (sp?) from Finland. I think the recipe posted should end up a lot like a nice spicy cross between a carrot cake and pumpkin bread. --Diane --------------- MESSAGE bread-bakers.v109.n038.8 --------------- From: Kathleen Subject: Bialys Date: Tue, 06 Oct 2009 19:14:48 -0400 Reggie asked for a Bialys recipe. This one comes from the King Arthur Flour website. As noted in the recipe, there is a companion blog with more details and many step-by-step photos. Apparently, though, bialys are very specific to each area, so you might have to play with this recipe to get the type you are looking for. kathleen * Exported from MasterCook * Bialys Recipe By : King Arthur Flour, Inc. Serving Size : 0 Preparation Time :0:00 Categories : Breads Buns and Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 3 cups Sir Lancelot High-Gluten Flour* 1 teaspoon instant yeast 1 1/2 teaspoons salt 1 cup lukewarm water -- PLUS 2 tablespoons lukewarm water FILLING: 2 medium onions -- medium-large, peeled and finely diced 2 tablespoons vegetable oil -- or olive oil 1/8 teaspoon salt -- heaping RECIPE SUMMARY: Hands-on time: 20 mins. to 30 mins. Baking time: 11 mins. to 12 mins. Total time: 2 hrs 1 mins. to 2 hrs 12 mins. Yield: 8 bialys *This is a great place to use your high-gluten flour; it'll yield beautifully chewy bialys. Substitute unbleached bread or all-purpose flour if you like; cut the water back by about 2 tablespoons if you use bread flour, 3 tablespoons for all-purpose. If you're from New York City, you're no doubt shaking your head and muttering to yourself, "THOSE aren't bialys!" Indeed, they're not; while classic NYC bialys have a mere trace of chopped onion and poppy seed at their centers, these are much more generously endowed with onion alone, no poppy seed. Heresy? Perhaps. But we think their classic flat shape and chewy texture help make up for the overabundance of fried onions, if such a thing is even possible! Read our blog about these bialys, with additional photos, at Bakers' Banter. 1) Place the dough ingredients in a bowl, and mix and knead - by hand, mixer, or bread machine - for about 7 minutes, till you've made a smooth, fairly stiff dough. 2) Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 90 minutes, till it's just about doubled in bulk. 3) While the dough is rising, make the filling. Fry the diced onion in the oil over high heat; it'll brown very quickly, so stir often. Fry till it's a dark golden brown, with even darker charred bits. Sprinkle with the salt, stir to combine, and remove from the heat. Transfer to a small bowl to cool. 4) Preheat the oven to 450F. 5) Gently deflate the dough, and divide it into 8 pieces. Shape four of the pieces into 4" to 5" circles, each with a small rim. (Keep the remaining pieces of dough covered. 6) Place the shaped circles on a parchment-lined or lightly greased baking sheet. 7) Use a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy. 8) Evenly spread the filling into the center of each bialy, the part defined by the rimmed edge. 9) Top the bialys with a sheet of parchment or aluminum foil; then with another baking sheet. You want to weigh them down. 10) Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil. 11) Return the bialys to the oven, and bake for an additional 7 minutes, till they're a dappled golden brown. 12) Remove from the oven, and cool on a rack. Repeat with the remaining dough. Yield: 8 large bialys. S(Internet Address): "http://www.kingarthurflour.com/recipes/bialys-recipe" Yield: "8 bialys" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 28g Fat (74.3% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3471mg Sodium. Exchanges: 3 1/2 Vegetable; 5 1/2 Fat. --------------- MESSAGE bread-bakers.v109.n038.9 --------------- From: Kathleen Subject: Olive and Sun-Dried Tomato Fougasse Date: Wed, 14 Oct 2009 17:14:24 -0400 To me, this is a most unusual bread. I've never paid attention to fougasse until recently when I saw several different recipes, including one on the King Arthur Flour blog. The following recipe, from the current Bon Appetit, called me. The dough is very, very loose and sticky. In the recipe it is called a sticky batter, and it truly is that. I put all the ingredients in the bread machine, set is for dough, ran the cycle, and then put the dough in a greased bowl and in the refrigerator overnight. The directions are for mixing it iin a heavy-duty mixer. I took it too an event and it disappeared very fast. I did put a tad too much kosher salt on it. Follow the internet link in the recipe for a photo. kathleen * Exported from MasterCook * Olive and Sun-Dried Tomato Fougasse Recipe By :Dorie Greenspan Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups water -- (105F to 115F) PLUS 2 teaspoons warm water -- divided 1 3/4 teaspoons active dry yeast 1 teaspoon sugar 5 1/2 tablespoons extra-virgin olive oil -- divided, plus more for brushing 4 cups all purpose flour 1 1/4 teaspoons salt 1/2 cup oil-cured black olives -- pitted, quartered 1/2 cup drained oil-packed sun-dried tomatoes -- chopped 1 tablespoon minced fresh rosemary 2 teaspoons grated lemon peel Coarse kosher salt makes 2 breads/12 servings Pour 2/3 cup warm water into 2-cup measuring cup. Sprinkle yeast, then sugar over; stir to blend. Let stand until yeast dissolves and mixture bubbles, 5 to 7 minutes. Add 1 cup warm water and 4 1/2 tablespoons oil. Mix flour and 1 1/4 teaspoons salt in bowl of heavy-duty mixer. Pour in yeast mixture. Attach dough hook; beat at medium-low speed until flour is moistened but looks shaggy, about 3 minutes. Increase speed to medium; beat until dough pulls away from sides of bowl and climbs hook, about 10 minutes (dough will be like sticky batter). Mix olives, tomatoes, rosemary, and lemon peel in medium bowl. Add to dough and beat 1 minute. Using sturdy spatula, stir dough by hand to blend. Lightly oil large bowl. Scrape dough into bowl. Brush top of dough with oil. Brush plastic wrap with oil; cover bowl, oiled side down. Let dough rise in warm draft-free area until doubled, 1 to 2 hours. Gently turn dough several times with spatula to deflate. Re-cover bowl with oiled plastic; chill overnight (dough will rise). Sprinkle 2 large rimmed baking sheets with flour. Using spatula, deflate dough by stirring or folding over several times. Divide dough into 2 equal pieces. Place 1 piece on floured work surface; sprinkle with flour. Roll out dough to 12x8- to 12x9-inch rectangle, sprinkling with flour to keep from sticking. Transfer dough to sheet. Using very sharp small knife, cut four 2-inch-long diagonal slashes just to right of center of rectangle and 4 more just to left of center to create pattern resembling leaf veins. Pull slashes apart with fingertips to make 3/4- to 1-inch-wide openings. Repeat with remaining dough. Cover dough with towel. Let rest 20 minutes. Beat 2 teaspoons water and 1 tablespoon oil in small bowl to blend for glaze. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450F. Brush fougasses with glaze; sprinkle with coarse salt and pierce all over with fork. Bake fougasses 10 minutes. Reverse position of baking sheets and turn around. Bake fougasses until golden, about 10 minutes. Transfer to racks; cool 15 minutes. Serve warm or at room temperature. Nutritional Information: One serving contains the following: Calories (kcal) 198.7, %Calories from Fat 31.0, Fat (g) 6.8, Saturated Fat (g) 1.0, Cholesterol (mg) 0, Carbohydrates (g) 30.3, Dietary Fiber (g) 1.2, Total Sugars (g) 2.5, Net Carbs (g) 29.1, Protein (g) 4.4 Source: "Bon Appetit Magazine, November 2009" S(Internet Address): "http://www.bonappetit.com/magazine/2009/11/olive_and_sun_dried_tomato_fougasse" --------------- MESSAGE bread-bakers.v109.n038.10 --------------- From: dmrogers218@comcast.net Subject: Re: Request for seasonal bread recipe Date: Sun, 4 Oct 2009 13:22:10 +0000 (UTC) Reggie, I made this the other day and it is delicious (especially warm). deb in Georgia Who needs fresh cranberries! This is DELICIOUS. Not sure it would be as good with fresh cranberries. Not sure I will ever try it with them. I know you're suppose to wait until the bread cools to slice it...but it's my kitchen and I cut a slice off the end anyway.;- Cranberry Orange Bread 2 cups all-purpose flour 1 cup sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon (I added to recipe) 1/4 tsp nutmeg (I added to recipe) 1 tsp vanilla 1 egg 1/2 cup orange juice (I used the pulp too) Grated peel of 1 orange 2 Tbls melted butter or margarine 2 Tbls hot water 1 cup fresh or frozen cranberries (I used dried cranberries and soaked themin the oj for 3 hours and drained before using saving the oj for the recipe 1 cup coarsely chopped walnuts (I used pecans) In a large mixing bowl, combine dry ingredients. In another bowl, beat egg.Add orange juice, orange peel, butter and hot water. Add to flour mixture,stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. I used a clay loaf pan and used suger instead of flour after greasing it. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean.Cool for 10 minutes before removing to a wire rack. Source: Not known Yield: 1 loaf Southern Belles Ring Louder --------------- MESSAGE bread-bakers.v109.n038.11 --------------- From: Haack Carolyn Subject: bialys Date: Sun, 4 Oct 2009 08:06:08 -0700 (PDT) Bialys (from Secrets of a Jewish Baker, George Greenstein) The name Bialystocker bagels is derived from a town in Poland where it is said they originated. I once heard them described as unbaked Jewish/English muffins. Real bialys are dense, blistered, and chewy, with a toasted flourlike taste. They taste best when slathered with cream cheese. Try them with vegetable cream cheese (see Note). Bialys have a short shelf life and should be frozen unless consumed the day they are baked. Bialys can be considered an acquired taste. Give these ugly ducklings a chance and you may become enamored of them. 2 cups warm water 3 packages active dry yeast 4 teaspoons sugar 6-6.5 cups bread flour 3 teaspoons salt flour for dusting (preferably rye for added flavor) oil for greasing the bowl Topping: 3 Tablespoons minced onion (see Note) 2 teaspoons poppy seeds (optional) 1 teaspoon vegetable oil pinch of salt Combine the Topping ingredients and set aside. In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve. Add the sugar, 6 cups flour, and salt. Mix thoroughly until the dough forms up and comes awayfrom the sides of the bowl. Turn out the dough onto a floured work surface and knead, adding small amounts of flour as necessary, for 10-12 minutes. Shape the dough into a ball; place in a large oiled bowl and turn to coat. Cover and allow to rise for 30 minutes. Press out all of the air with your fingers and allow to rise until doubled in size, 20-30 minutes. Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope in 5 equal pieces. Roll into balls. Cover and allow the dough to rest for 10 minutes. Roll out each ball into a 3.5" circle. If the dough becomes too stiff or shrinks back, allow it to rest and go on to the next piece. When all are rolled, start again with the first. Evenly space the circles on 2 floured or cornmeal-dusted baking pans. Cover with flour-rubbed cloths and allow to rise until puffy. Make an indentation in the center of each with 2 fingers of each hand pressing from the center outward, leaving a 1-inch rim. A shot glass with a 1-inch flat bottom also works well. Press with a circular motion. Dribble a bit of the reserved Topping into the hole. Dust lightly with flour (rye preferred). Cover with cloths and allow to proof until puffed up. Bake without steam in a preheated 450F oven for 15-20 minutes; makes 18 bialys. NOTE: for vegetable creamcheese, dice up small amounts of radish, cucumber, celery, green onion, or any other vegetables of your choice.Soften the cream cheese with several teaspoons of seltzer water. Mix in the chopped vegetables and slather on top of the bialys. Instead of the minced onion in the Topping ingredients list, you can use minced onion flakes that have been soaked in water for 2 hours or longer, then the water pressed out. Note from Carolyn: at the New York Bagel & Bialy Company in Chicago, bialys are also offered with a schmear of tomato sauce on top, under a thin square of nicely-browned cheese. I assume the sauce & cheese are added after the bialy is already baked, and just baked long enough to set up & brown. It's a great light lunch! --------------- MESSAGE bread-bakers.v109.n038.12 --------------- From: Bonni Brown Subject: my Brooklyn Bialys Date: Mon, 5 Oct 2009 13:37:47 -0400 Reggie was looking for an onion bialy recipe. Mine has been printed in Linda Stradley's book "I'll Have What They're Having". I grew up in Brooklyn, NY and these are very close to the that were baked locally when I was a kid. There is a lot of rising time involved so read it through and plan accordingly. Bonni Brown * My Brooklyn Bialys Cornmeal Onion Topping (recipe below) 2 cups warm water (110 to 115 F), 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 tablespoon 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. Bonni Bakes in the Village of the Arts 930 12th Street West Bradenton, FL 34205 LUNCH Tues-Sat 11-2 941.746.6647 Our ethnic cuisines & menus change weekly Details at bonnibakes.blogspot.com --------------- END bread-bakers.v109.n038 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved