Bialys
It's Vesak Day (Buddha's Birthday & Public Holiday)
today and so thought I'd try out a recipe from one of my new
cookbooks, Jeffrey Hamelman's Bread: A Baker's Book of
Techniques and Recipes. Let me first clarify, until my eyes
laid upon the recipe I had no idea what Bialys
(Bee-ah-lees) were, so while I thought they looked and tasted
pretty good, I have nothing to compare it to. I of course still did
some research and looked at some images for reference and I
think... I'm doing okay for a beginner.
It's supposed to be like a bagel but without the hole but with a
depression in the center for for an onion filling. Though it's not
quite as dense, it's chewier like a super thick pizza crust! The
natural flavour of the dough really comes through and it is
beautiful. I really liked it! It's pretty easy to prepare, just
simple steps between a few hours - if you have the time. Great for
breakfast, lightly toasted have it plain or with a generous amount
of cream cheese! Mmm!
Kossar's
Bialys in New York is apparently the best place (in the world)
to get yourself an original Bialy. So if you haven't already
patronised their fine establishment, please do so on my behalf!