Tuesday, July 6, 2010

Bialys!

Okay, are you ready for some easy and delicious bread that you can make at home in only one day? These bialys look like bagels but are soft and light and filled with oniony goodness. They are out of this world delicious. But don't take my word for it, make them yourself!

Bialys
adapted from Bread, Jeffrey Hamelman

Ingredients:
1 lb, 6.4 oz bread flour
13 oz water
2 tsp fine sea salt
1 1/8 tsp instant dry yeast

Onion filling:
2 tbsp olive oil
2 medium onions
3 cloves garlic
1 slice bread, minced
1 tbsp poppy seeds
kosher salt and fresh ground black pepper

Make onion filling: Sauté finely chopped onions in olive oil until starting to soften. Add minced garlic, continue to sauté until both are soft and fragrant. Stir in minced bread slice and poppy seeds. Set aside.

Make dough: Mix all ingredients together in stand mixer for 6 minutes. Dough will be a little tough. You should have a nice smooth leathery dough at the end.

Let rest 2 hours, folding once after one hour.

Divide dough into 12 equal pieces.

Make into tight boules (balls) and let rest, seam side down, on a well floured sheetpan. Cover with a tea towel and plastic and let rest for 1 1/2 hours.

Preheat oven to 480F.

Shape rolls. Pick them up, one at a time, and use your thumbs to create an indent in the centre of the roll, about 1.5 inches across with a nice, pillowy edge.

Divide filling among buns and bake on sheetpans or on your baking stone for about 10 minutes. They should be lightly golden but still soft. And they are awesome to eat while still hot.

*some people score the indent before filling to keep it from rising up.

They also go well with soup.
These Bialys have been Yeastspotted!


MellowBakers.com