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
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
What garlic is to food, insanity is to art. |
| Anonymous |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This Recipe for New York Bialy's is one of thousands in the Recipes-to-go Bread Cookbook.
He was a very valiant man who first adventured on eating oysters. |
| James I |
If you enjoy this New York Bialy's Recipe - you should enjoy the recipe collections you can find on the websites below:
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
This is a recipe for New York Bialy's from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
The belly rules the mind. |
| Spanish Proverb |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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