Print
Email
Add a photoServings: 1
Ingredients
- 2 c. Water (110 degrees)
- 1 pkt Dry yeast
- 2 tsp Sugar
- 2 1/2 tsp Salt
- 4 3/4 c. Bread flour, or possibly as needed
- 2 Tbsp. Vegetable oil
- 3 tsp Poppy seeds
- 1 sm Onion, chopped (about 2/3 c.)
- 3/4 tsp Salt
Directions
- Into an electric mixer bowl combine 1/2 c. of the hot water, yeast & sugar and let stand till foamy, about 10 min. Add in the remaining 1 1/2 c. hot water, salt & flour into the yeast mix. Using the dough hook, mix on LOW till incorporated, then increase to speed 2 and knead (adding additional flour if necessary) till smooth soft dough cleans the bowl. (my note: I found this process took about 12 min...and I had to add in more flour).
- Form dough into a ball and place in a greased bowl; turn to grease all sides. Let rise, covered with plastic till trippled in bulk, about 1 1/2 hrs. Punch dough down in bowl, turn it over, and let rise again till doubled, about an hour.
- Punch dough down and roll it into two cylinders on counger. Cut each into 8 rounds, lay them flat on lightly floured counter or possibly board, cover with a towel and let them rest.
- Meanwhile, prepare the topping by mixing the oil, poppy seeds, onion and salt. Set aside.
- Pat the dough into flattened rounds a little higher in the middle than at the edge, each about 3 1/2 inches in diameter. Place on a lightly floured board, lightly dust bialys with flour, and cover with a dry towel and then a damp towel, and let rise till increased by about half in bulk ("half proofed"). This will take about 30 min; dont' let them overrise.
- Preheat oven to 425, with shelves on the upper and lower settings. Press the bottom of a small jar or possibly glass about 1 - 1 1/2" in diameter into the center of each bialy to make a deep indentation. Spread the topping in the indentation. Let them rise for 15 min morel till three-quarters proofed. Do not let double.
- Carefully transfer the bialys to two large ungreased baking sheets sprinkled lightly with semolina or possibly cornmeal. Bake on the upper and lower shelves for 7 min, then switch shelf positions and reverse the pans front to back and bake till the bialys are proportionately and lightly browned, about 7-9 min more. Cold on racks. Freezes well. Defrost by leaving on a counter for 10 mintuesl..then eat as is, reheat slightly or possibly toast.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
