Here is one I haven't tried ... but I am able to locate bialys here in San
Jose, CA. We get them from Noah's Bagels (owned by Einstein Bros)... they
are very, very good!!
* Exported from MasterCook *
Bialys
Recipe By : Secrets of a Jewish Baker, George Greenstein
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BIALYS
2 Cups warm water
3 Packages active dry yeast
4 Teaspoons sugar
3 Teaspoons salt
6 Cups bread flour -- (6 to 6 1/2)
Flour for dusting (preferably rye flour -- For
Added Flavor)
Oil -- for greasing bowl
Topping:
3 Tablespoons minced onion
2 Teaspoons poppy seeds -- (optional)
1 Teaspoon vegetable oil
1 Pinch salt
Combine topping ingredients and set aside.
In a large bowl sprinkle yeast over the warm water to soften; stir to
dissolve. Add the sugar, 6 cups of flour, and salt. Mix thoroughly until
dough forms up and comes away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead, adding small
amounts of flour as needed, for 10 to 12 minutes.
Shape the dough into a ball; place in a large oiled bowl and turn to coat.
Cover and allow to rise 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 6 equal pieces. Roll into balls. Cover and
allow the dough to rest for 10 minutes.
Roll out each ball into a 3 1/2 inch circle. If the dough becomes too stiff
or shrinks back, allow it to rest and go on to the next piece.
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 from the center outward, leaving a 1-inch rim. A
shot glass with a 1" bottom also works well. Press with a circular
motion. Dribble bit of the reserved topping into the hole. Dust lightly
with reserved flour. Cover with cloths and allow to proof until puffed up.
Bake without steam in a preheated 450F oven for 15-20 minutes.
Make 18 bialys.
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