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Old 04-24-2011, 01:53 PM   #1
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Bialys

Once had a recipe for Bialys like they make in NYC.....can't find it....anyone have one?....thanks in advance

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Old 04-24-2011, 04:15 PM   #2
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Adapted from George Greenstein’s “Secrets of a Jewish Baker”

For 9 bialys:

Mix one tablespoon yeast with one cup warm water and two teaspoons of sugar.
Incorporate three cups of bread flour and 1 teaspoons of salt.
When dough comes away from sides of bowl, turn out onto a floured surface and knead for about 10 minutes; adding small amounts of flour as necessary.
Form into a ball and place into a covered oiled bowl and allow to rise for 30 to 45 minutes.
Meanwhile in a small bowl combine 2 tablespoons minced fresh or minced onion flakes (which have been soaked in water for at least 2 hours and then drained) with teaspoon of vegetable oil and a pinch of salt.
Press down on the dough to squeeze out ‘air’ and allow to rise again for 20 to 30 minutes or until doubled.
Punch down the dough, roll out into a rope about nine inches long.
Divide the rope into 9 one inch pieces.
Roll the 1 inch pieces into 9 balls and allow to rest for 10 minutes.
Roll each ball into a 3 ” disk.
Place disks on a baking sheet heavily dusted with rye flour or cornmeal
Dust tops of disks with rye flour, cover with plastic wrap and allow to rise until puffy.
Press puffy disk from the center outwards to within one inch from the outer rim of each disk.
Sprinkle the onion oil mix into the depressions in the disks.
Cover again and allow to puff up.
Bake in a preheated 450F preheated oven for 15 to 20 minutes or until the tops just barely begin to brown.
Those that cannot be eaten the same day they are made should be frozen.
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Old 04-24-2011, 05:35 PM   #3
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JPB....thanks so much for the recipe....shall try them soon!
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Old 04-24-2011, 06:44 PM   #4
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I was thinking this was a typo. I do have a recipe for Bailey's! Google is a wonderful thing.
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Old 04-25-2011, 06:09 AM   #5
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Quote:
Originally Posted by ella/TO View Post
JPB....thanks so much for the recipe....shall try them soon!
Hope you enjoy them; Do not know if they will be quite the same as NYC's without using NYC water. I like mine a little bit toasted. Please let us know how they come out.
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Old 04-25-2011, 08:06 AM   #6
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Quote:
Originally Posted by justplainbill View Post
Hope you enjoy them; Do not know if they will be quite the same as NYC's without using NYC water. I like mine a little bit toasted. Please let us know how they come out.
The water in NYC makes you toasted?
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Old 04-25-2011, 09:41 AM   #7
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Seltzer made with NYC water can, if consumed with stuff like rye or Scotch or bourbon.
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Old 04-25-2011, 01:46 PM   #8
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Quote:
Originally Posted by Dawgluver View Post
I was thinking this was a typo. I do have a recipe for Bailey's! Google is a wonderful thing.
Bailey's is not even close to the ballpark with Bialys.
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Old 04-25-2011, 03:48 PM   #9
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Quote:
Originally Posted by ChefJune

Bailey's is not even close to the ballpark with Bialys.
Hey, I'm from the Midwest. Gimme a break!
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Old 04-25-2011, 04:01 PM   #10
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right on! ChefJune....Gawgluver....that's okay, we'll accept you....teehee.....but, if you ever get to NY.....do try and taste one
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