Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. | 2. Add remaining 1 1/2 cups water, bread flour, and all-purpose flour. | 3. Mix well and add salt. | 4. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). You can add more water or flour to adjust the texture. | 5. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. | 6. Cover with plastic wrap and let rise 1 1/2 hours or until tripled. | 7. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled. | 8. On a floured counter, punch dough down and roll into a cylinder shape. | 9. Cut cylinder into 8 rounds. | 10. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. | 11. Gently pat each dough round into a circle about 3 to 4 inches in diameter. | 12. Place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy. | 13. Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. | 14. Place approximately 1 teaspoon of onion (or topping of your choice) in the hole of each bialy. | 15. Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes. | 16. Preheat oven to 425°F | 17. Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes). | 18. Bialys should be golden brown, but still soft. | 19. Cool on wire racks. | 20. Bialys are best eaten fresh (with cream cheese if you like) but will keep a day or two at room temperature, or much longer frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups	divided	0.0	0.0	0.0	0.0
active yeast	1	teaspoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	2 1/4	1/4		-	-	-	-
bread flour	1 3/4	3/4		865.4975	173.8907	28.721999999999998	3.9798
purpose flour	3 1/2	cups		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1			28.0	6.537999999999999	0.77	0.07
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.