Name: Bialy Recipe
Cuisine: International
Ingredients: 2 tsp Yeast; 3 c. All-Purpose Flour (I Use King Arthur All Purpose); 2 tsp Sugar; 2 tsp Kosher Salt; 1 Tbsp. Lora Brody's Bread Dough Enhancer Rounded; 2 Tbsp. Lora Brody's Dough Relaxer Rounded; 10 ounce Water (To 12 Ounce) To Make A Soft,Supple Dough After 5-6 Min Of Kneading; 2 Tbsp. Vegetable Oil; 1 lrg Onion Coarsely Minced (To Make About 1 1/2 C); 2 Tbsp. Poppy Seeds Rounded; 1 1/2 tsp Kosher Salt

Ingredients

2 tsp Yeast

3 c. All-Purpose Flour (I Use King Arthur All Purpose)

2 tsp Sugar

2 tsp Kosher Salt

1 Tbsp. Lora Brody's Bread Dough Enhancer Rounded

2 Tbsp. Lora Brody's Dough Relaxer Rounded

10 ounce Water (To 12 Ounce) To Make A Soft,Supple Dough After 5-6 Min Of Kneading

2 Tbsp. Vegetable Oil

1 lrg Onion Coarsely Minced (To Make About 1 1/2 C)

2 Tbsp. Poppy Seeds Rounded

Method

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1.
Pizza, Focaccia, Filled and Flatbreads From Your Bread Machine Perfect Every Time, Lora Brody Here's a recipe which I developed for my book (Pizza, Focaccia, etc, etc, From Your Bread Machine Perfect Every Time). I have to caution you which you'll probably never be able to match exactly the taste and texture of a real NY bialy, but these get exponentially better as the distance between you and NY City increases. You can get a free sample of my Bread Dough Enhancer and Relaxer by Prepare the dough in either a bread machine, stand mixer or possibly food processor, kneading till a soft, supple ball forms. Rest 15 min, then knead for another 3-4 min. Rise in a hot place till double. Meanwhile prepare the filling:Heat the oil in a skillet and saute/fry the onions till they are limp and translucent/soft. Off the heat stir in the poppy seeds and salt. Cold to room temperature. Transfer the dough to a well-floured board. One key to success is not to skimp on the flour. Cut the dough into 3 equal pcs and roll each into a 6" rope. Cut each rope into 3 equal parts and roll each into a ball. Sprinkle the balls with flour, cover them with a clean dish towel and let them rest for 10 min. Sprinkle two heavy duty baking sheets liberally with cornmeal. Flatten each ball into a 4-5 inch circle. Place the circles on the prepared sheets about, leaving about an inch of space between each. Sprinkle with flour, cover with the dish towel and let them rise 15 min. Preheat the oven to 450F with the rack in the center position. Use your fingers to firmly push in the center of each circle to create a 1/2" deep well about 2" across. Fill the well with the onion filling. Cover and rise 10 min. Just before placing the sheets in the oven use your fingers to push the indented onion-filled area down one more time. Bake the bialys 17-20 min of till they are puffed up and just get slightly browned. Eat warm or possibly hot or possibly toasted after they have been cooled.

Bialy Recipe

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