Polish Bialys
1 1/2 Lb Loaf:
1 cups Water — (1 3/8 C)
1 1/2 Tbsp Oil — (2 Tbsp)
1 Tbsp Sugar — (4 Tsp)
1 1/2 Tsp Salt — (2 Tsp)
3 cups Bread Flour — (4 C)
2 Tsp Dry Yeast — (2 1/2 Tsp)
Small Loaf Dough:
3/4 C water
1 Tbsp oil
2 tsp sugar
1 tsp salt
2 C bread flour
1 1/2 tsp dry yeast
1. Place dough ingredient. in bread pan, select Dough setting, press start.
2. When dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.
Gently roll and stretch dough into a 10″ (15″) (20″) rope. With a
sharp knife, divide dough into (10) (15) (20) pieces; roll each into a ball.
FILLING:
3 T. (4-1/2 T) (6 T.) Minced Onion
2 tsp. (1 T) (4 tsp) Poppy Seeds
1 tsp. (1-1/2 tsp) (2 tsp) Oil
1 pinch (1/8 tsp) (1/4 tsp) Salt
3. Cover balls w/towel and let rest 10 min. Meanwhile, comb. the topping
ingredient. Set Aside.
4. With rolling pin, roll each ball into 3-1/2″ circles. Place on
ungreased baking sheets. Cover with a towel and let rise in a warm oven
until almost doubled in size, about 30-45 min. (Hint: To warm oven
slightly, turn over on Warm setting for 1 minute, then turn it off, and
place covered dough in oven to rise. Remove pan from oven before preheating).
5. With thumbs or the bottom of a shot glass, gently depress the center
of each roll. Fill with about 1 tsp. of the onion mixture. cover and let
rise for 15 min more while preheating the oven to 450F.
6. Bake for 20-25 minutes until golden-brown. Remove from oven and cool
on a rack.
Small recipe yields 10 rolls
Large recipe yields 20 rolls