New York Bialys Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Warm, (110 degree) water
1 package: Yeast,
2 tsp: Sugar,
2 1/2 tsp: Coarse kosher salt,
1 1/4 cup: Gluten flour,
3 1/2 cup: All purpose flour,
TOPPING
1 tbsp: Vegetable oil,
1 1/2 tsp: Poppy seeds,
1/3 cup: Minced onion,
1/2 tsp: Salt,
Directions:
1. in large mixing bowl, combine 1/2 cup warm water, yeast, & sugar
and let stand until foamy, about 10 minutes. 2. mix remaining 1 1/2
cups warm water, salt, gluten flour, and all purpose flourinto yeast
mixture. Knead on a flour surface (or mixer) until smooth. (the dough
will be soft). 3. Place dough ball in a greased bowl, turn it around
and place with its greased side up. Let rise, cover with plastic
until tripled in bulk, about 1 1/2 hrs. 4. Punch dough down, turn it
over, cover and let rise until doubled. 5. Punch dough down and roll
into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a
towel and let rest. 6. Prepare toppingby mixing all topping
ingredients. Set aside 7. Pat dough into flattened rounds (a little
higher in middle). about 3 1/2 inches in diameter. Place on lightly
floured board,cover with a dry towel and then a damp towel and let
rise until increased by about half in bulk. (half proofed). takes
about 30 minutes. 8. Press bottom of small shot glass in center of
each bialy, to make deep indentation in bialy. Let rise another 15
minutes. (DO NOT LET THEM DOUBLE). 9. Preheat oven to 425 degrees.
10. Put bialys on ungreased baking sheets. 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) until bialys are evenly browned,
about 5 to 6 minutes more. 11. Cool on racks. Store bialys in a
plastic bag in fridge or freezer.
Source from luhu.jp
and let stand until foamy, about 10 minutes. 2. mix remaining 1 1/2
cups warm water, salt, gluten flour, and all purpose flourinto yeast
mixture. Knead on a flour surface (or mixer) until smooth. (the dough
will be soft). 3. Place dough ball in a greased bowl, turn it around
and place with its greased side up. Let rise, cover with plastic
until tripled in bulk, about 1 1/2 hrs. 4. Punch dough down, turn it
over, cover and let rise until doubled. 5. Punch dough down and roll
into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a
towel and let rest. 6. Prepare toppingby mixing all topping
ingredients. Set aside 7. Pat dough into flattened rounds (a little
higher in middle). about 3 1/2 inches in diameter. Place on lightly
floured board,cover with a dry towel and then a damp towel and let
rise until increased by about half in bulk. (half proofed). takes
about 30 minutes. 8. Press bottom of small shot glass in center of
each bialy, to make deep indentation in bialy. Let rise another 15
minutes. (DO NOT LET THEM DOUBLE). 9. Preheat oven to 425 degrees.
10. Put bialys on ungreased baking sheets. 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) until bialys are evenly browned,
about 5 to 6 minutes more. 11. Cool on racks. Store bialys in a
plastic bag in fridge or freezer.
Source from luhu.jp