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
A Recipe for
New York Bialy's
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
This Recipe for New York Bialy's is one of thousands in the Recipes-to-go Bread Cookbook.
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
If you enjoy this New York Bialy's Recipe - you should enjoy the recipe collections you can find on the websites below:
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Food Tip |
This is a recipe for New York Bialy's from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
sing Sage: |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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 it's 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 bialy's 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 bialy's are evenly browned,
about 5 to 6 minutes more. 11. Cool on racks. Store bialys in a
plastic bag in fridge or freezer.
Serves: 16
New York Bialy's Recipe brought to you by Recipes To-Go