I have not written for such a long time and so to ensure that i do keep writing and posting here, i have decided to blog or post a recipe fromthe many sites / blogs that i follow on a regular basis. So here goes…the first blog for 2014 and it has to be a bread.
I have been wanting to make this for such a long time…this is a recipe that i followed from Aparna’s – http://www.mydiversekitchen.com/ .
Here is something about Bialys – ” Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeasty roll similar to a Bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds or bread crumbs.”
Here is my variation of the Bialys:
Maida: 3 cups
Instant Yeast: 1 tsp
Granular Sugar: 1 tbsp
Warm water: 1.25 cups
Salt: 1 tsp
Milk: to brush on the bialy
Med sized onions: 3 nos (finely sliced)
Salt: according to taste
Rosemary: 1/2 tsp
Poppy seeds: to sprinkle on the baily
1. Preheat the oven to 230 degree C.
2. Measure all the ingredients and set aside.
3. Take the yeast, sugar and 40 – 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
5. Add the salt and continue kneading.
6. Add water little by little and knead till the dough becomes a thick mass.
7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for an hour or so/ till the dough doubles in size.
9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
10. Roll the dough into a thick sausage and cut 8 equal portions and set aside.
11. Make balls / rolls of the 8 portions and lay them on a greased baking tray.
12. Cover the balls / rolls with cloth and let them double in size.
For the filling:
1. Heat oil in a pan and add the onions to it.
2. Saute the onions on low heat till they caremelize and have a nice brown colour to them
3. Add salt according to taste
4. Add rosemary, mix well,and keep it aside to cool.
13. When rolls are ready, pick one at a time and make a dent in the centre and keep widening the centre from the inside..all the while keeping in mind that the edges should not be flattened (Once this is done, one should have a bialy of roughly 4 – 5 inches in diameter in which the centre is almost 3 inches in diameter).
14. Fill the centre with onion filling and set it back on the greased baking tray.
15. Repeat this with all the rolls.
16. Brush the edges of the rolls with milk and sprinke with poppy seeds.
17. Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
18. Serve these chewy bread warm as a snack or as an accompaniment with soup.