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Рецепт Just Like Brooklyn Bialys (Pronounced Bee Ah Lees)
by Global Cookbook

Just Like Brooklyn Bialys (Pronounced Bee Ah Lees)
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Ингредиенты

  • 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

Инструкции

  1. 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).
  2. 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.
  3. 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.
  4. Meanwhile, prepare the topping by mixing the oil, poppy seeds, onion and salt. Set aside.
  5. 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.
  6. 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.
  7. 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.