* Exported from MasterCook *
Bread, Bialys (King Arthur)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
3 cups Sir Lancelot High-Gluten Flour -- NOTE
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 cup lukewarm water -- plus
2 tablespoons lukewarm water
Filling:
2 large onions -- med - lg, peeled and finely diced
7/8 ounce vegetable oil -- or olive oil
1/8 teaspoon salt -- heaping
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.
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.
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.
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.
Preheat the oven to 450F.
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.
Place the shaped circles on a parchment-lined or lightly greased baking sheet.
Use a sharp knife or pair of scissors to snip a 1" hole in the bottom
of each bialy.
Evenly spread the filling into the center of each bialy, the part
defined by the rimmed edge.
Top the bialys with a sheet of parchment or aluminum foil; then with
another baking sheet. You want to weigh them down
Bake the bialys for 4 minutes. Remove them from the oven, and remove
the baking sheet and parchment or foil.
Return the bialys to the oven, and bake for an additional 7 minutes,
till they're a dappled golden brown.
Remove from the oven, and cool on a rack. Repeat with the remaining dough.
Yield: 8 large bialys.
NOTE: 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.
Source:
"King Arthur Flour"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 210 Calories; 4g Fat (15.7%
calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 436mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1/2 Fat.