homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

A bialy could be called a cousin of the bagel. It's an enticing flatbread that's topped with onion and poppy seed and baked crisp. Like the bagel, they go well with cream cheese.

Bialys

Dough:
1 1/2 cups warm water (110
°F to 115°F / 45°C )
5 teaspoons dry active yeast
5 teaspoons granulated sugar
5 to 5 1/2 cups unbleached bread flour
2 1/2 teaspoon coarse salt
 
Topping:
1 cup finely minced onion
2 tablespoons vegetable oil
1 1/2 tablespoons poppy seeds
1 tablespoon coarse salt for sprinkling (optional)
 
Approximately 1/4 cup corn meal for baking sheet
Egg wash - 1 egg beaten with 2 tablespoons water
  1. In a large mixing bowl, combine the water, yeast and sugar; let yeast mixture set for 5 minutes.
  2. Using a wooden spoon, stir in one cup of the flour and salt into the yeast mixture, mixing well. Stir in enough of the remaining flour to make a soft dough. Attach dough hook or hand knead 8 to 10 minutes. Cover with a floured dish cloth and allow dough to rest for about 45 minutes.
  3. Preheat oven to 450°F (230°C). Line two large baking sheets with baking parchment and lightly sprinkle with the corn meal.
  4. Combine the onion, oil and poppy seeds for the topping. Set aside.
  5. Punch down dough and divide in half. Divide each half section of dough into six equal pieces. Allow dough to rest ten minutes. Roll or stretch each portion into a 4 to 5-inch oval or circle, being careful not to overwork the dough. Place bialys on prepared baking sheets. Lightly glaze with egg wash. Spoon about two teaspoons of prepared onion topping and, if desired, sprinkle lightly with coarse salt. Cover with a floured dish cloth and allow to rise 30 to 40 minutes or until puffy.
  6. Bake until golden brown, about 25 to 30 minutes. Watch closely, if bialys are browning too fast, reduce heat to 425°F (220°C).

Makes 1 dozen.

Note: For thicker bialys (great for sandwiches) allow to rise longer. For thinner bialys, reduce rising period. These freeze very well.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating