Bialys Recipe
Yield: 16 ServingsRecipe by luhu.jp
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads