Tuesdays with Dorie: Baking with Julia - 50th installment. The recipe is Onion Bialys.
This recipe was very straightforward, and we liked the results a lot. I was happy that I could start it in the early morning and still have it ready before noon - often breakfast yeast breads create a scenario where you're mixing them up the night before. We split and ate them with smoked salmon, cream cheese, capers and onions (yum!)
I used bread flour, and my pizza stone for baking - great crust. The second batch baked quite quickly - the stone seems to get hotter as time goes on.
With all that yeast in the dough, it had no problem rising.
These
are the onion-topped rounds before baking - I am still wondering if
they would be better if given a chance to rise before baking. It would
also be good if the recipe provided direction on what size circles to
make - I think I may have stretched mine a bit thinner than was ideal.
I
sliced and froze the leftovers at the end of the day, as suggested by
the recipe. We have since then pulled out a couple of them and toasted
them in the toaster - they were quite good that way too!
(Someday I will become more proficient at layout of the photos in these blog entries ;-)
Your bialys are beautiful!!!
ReplyDeleteSalmon, cream cheese, capers and onions sound so yummy!!!
I wish I had frozen my leftovers. They were tasty, but they did not keep well.
ReplyDeleteYes for a bread made with a starter, they do come together rather quickly. The bialys and the accompaniments look great. I froze mine and baked them in the oven to refresh them. Really good but not unlike any other bread.
ReplyDeleteYum! Your bialys look great. And I'd love one right now, with the salmon please!!
ReplyDeleteNicely done! I enjoyed these toasted as well. I bet they tasted great with the salmon!
ReplyDelete