Tag Archives: Rolls

Bialys: Little pockets of Yum!

Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book Bread: A Baker’s Book of Techniques and Recipes are Bialys, the plural form of Bialy and pronounced “bee-Al-ees” – yes, I had to look it up. It’s a small yeast roll that originated from Jewish bakers in Bialystok, Poland. It looks somewhat like a bagel but without the hole. Instead, the center is an indentation and the dough is stretched to a thin membrane. In this little pocket is placed, typically, a tasty onion mixture.

The other aspects that make it not like a bagel is that this bread is not boiled and is ridiculously quick to make. Start to finish (minus cooling) took me about 4½ hours. And this was my first time at it. In fact, I’d never heard of these until I saw them in the book.

And do they compare to bagels? Let me show you…

First thing I did was prepare the onion filling since it had to sort of sit and “meld” for a couple of hours and that also happens to be how long the bulk fermentation takes. How handy!

I took half a large-ish sweet onion (the book says a medium onion will be fine) and chopped it up quite fine. I added a little bread crumbs – supposed to be 10% of the weight of the onion but I didn’t weigh, I just eyeballed. This is then stirred and set aside. Alternatives suggested are using garlic instead or as well as onion, using poppy seed. I changed my mind after I took these pictures and added a half teaspoon of chopped garlic. I pondered adding some parsley flake for a little more colour but decided to not go too far off the recipe on my first try.

With the onion mix ready and set aside, i got all the ingredients together for the dough.

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Kaiser Rolls

Kaissers-BakedToday’s blog post will be relatively quick. The main reason being that these Kaiser Rolls, recipe #16 in The Bread Baker’s Apprentice Challenge, were made at the same time as I was baking the Vermont Three Ways which was, of it’s own accord, a bit of a challenge. The end result being that there weren’t a lot of photos taken, so we’ll just have to do with a few sample shots.

Just realized: We’ve already done a third of the recipes in the challenge! 43 bread recipes means the Italian Bread was the 1/3 milestone. Wow, we’ll be done in no time!

This bread requires a Pate Fermentée but the amount shown in the book makes twice as much as this recipe needs. So you can either find another recipe that will use half up, save the rest (it can keep for a few days in the fridge) or cut the amounts shown in half and get enough for these rolls. Continue reading