The bialy is a small roll that, according to Wikipedia, is found in Polish and Ashkenazi Polish culture. It has many similarities to a bagel. Although it isn’t boiled after proofing, just baked, it still retains the dense chewiness and flavour found in that ubiquitous bread product.
I had planned on making the usual yeast based version but recently ran across a small jar of sourdough starter at the back of my fridge. I saw the layer of hooch on top, because I hadn’t fed it since the end of October, and decided to revive it. I should have taken a day or two to bring it back but, nine hours after feeding it with a mixture of whole wheat and all purpose flour, it had doubled in volume, so I used the recipe found on the “Sourdough and Olives” website, and made a small batch of bialys.
For a topping I used some leftover sauteed onions mixed with a bit of olive oil, salt and freshly ground black pepper. A sprinkling of poppy seeds over the top, and I had a traditional bialy. When I ran out of topping for the last few bialys, I used a mixture of pizza sauce, grated mozzarella and julienned pepperoni sausage and made a tasty pizza bialy.
REVIEW: In spite of the less than optimal conditions for making these, including a starter that wasn’t as active as I would have liked, the results were delicious. The crust was thin and crunchy while the interior was chewy. The oven spring (baked at 480 deg F for 22 min) was amazing and I ended up with little volcanoes rather than the little frisbees I was expecting (hoping for). I would consider reducing the baking temperature on repeating the recipe or even use a fix that I found on another site … placing a sheet of parchment paper on top of the bialys and then covering with a second baking sheet to compress the rise for the first ten minutes of baking before continuing to bake them, uncovered for another ten to fifteen minutes.
Piping hot bialy ripped open to show the crumb
I finally got a chance to make a batch of these sweet dough bread pockets using the recipe posted on The Frugal Hausfrau‘s blog. Besides using leftover shredded sauerbraten instead of ground beef and adding about half a cup of grated old cheddar cheese to the filling once it was cooled, I also tried an alternative shaping method. It didn’t make the assembly much faster although the seams didn’t open up as often.
Square runzas – half the dough rolled out about 1/4 inch thick, 10 inches by 15 inches in size, squared off and cut into six 5 inch by 5 inch squares
Round runzas – 85 gms of dough patted out to a circle that was about 4 inches in diameter
Review: The recipe estimated being able to make a dozen runzas but I ended up with fourteen, and still had filling left over, so I’d cut back on the amount of cabbage used from about four cups to 2 1/2-3 cups in the future. Making the filling the day before, so that it has a chance to cool, is also advised. On the whole though, the dough was simple to make and the results were quite tasty. My shaping, especially on the square runzas, needs work.
ETA (01/02/2019): If you don’t want to use ground beef, try ground chicken or turkey. Or even pork.
Even if the only sushi fillings you have in your fridge are cream cheese (home made Boursin) and smoked salmon, you can turn your boring old Philadelphia roll into a dramatic visual by colouring your sushi rice and then using it to make an inside out roll.
The ingredient responsible for that change … red cabbage. Grate a fist sized wedge finely on your microplane zester, drain off the liquid, add a bit of lemon juice to the liquid to make the colour ‘pop’ and stir it into your cooked sushi rice. Easy peasy. (NOTE: My method involved adding 2 tbsp of seasoned rice vinegar to a generous handful of finely shredded red cabbage, pureeing it and then straining the resulting liquid into a cup or two of hot, freshly cooked sushi rice.)
Inside out Purple Philadelphia Roll
Onigirazu (sushi rice sandwich) with cream cheese, smoked salmon and red cabbage. Sliced avocado may also be added.
Colouring the Sushi Rice
Making the Inside Out Roll
Making the Onigirazu