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Bialy Onion Flat Bread
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We think our version of bialy is excellent. |
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This is a three part recipe that is really worth the effort. The dough starter is made the night before or 14-16 hours ahead of mixing. We've made it three hours ahead and it was great, but the longer fermenting improves the flavor and texture. |
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Ingredients: |
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1 pkg, approx. 2⅔ cups (380 g) Mina's Purely Divine Bread mix |
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½ cup (118 g) almond, coconut, soy milk or buttermilk |
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⅔ cup (156 g) warm water |
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2¼ tsp (7 g) yeast, divided |
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¼ tsp (1 g) black pepper |
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2 large onions, quartered and thinly sliced (3 cups /350 g sliced) [1¼ lbs. unpeeled.] |
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2 Tbsp (28.5 g) olive oil |
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Preparation: |
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To make the dough starter: |
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In a mixer bowl whisk together 1 cup of Mina's Purely Divine Bread Mix, almond milk, soy milk or buttermilk, 1 tsp of yeast and ⅔ cup of warm water. |
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Cover and let rest 14-16 hours or overnight. |
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For caramelizing the onions: |
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Heat olive oil in a large skillet over medium low heat. |
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Add the onions and cook, stirring often, until medium brown. |
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Separate ½ of the onions and set aside. |
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Preheat oven to 450ºF. |
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Add to the yeast mixture already in the mixer bowl, half of the onions, the rest of the bread mix (approx. 1⅔ cups) and black pepper. |
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Mix on medium high for 8 minutes, scraping down once. |
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This will make a very thick batter. |
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Fold in set aside onions. |
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Shape into 3 seven inch rounds or 8 four inch rounds on parchment paper covered cookie sheets. |
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Cover with oiled plastic wrap and let rise for 45 minutes to 1 hour. |
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Remove plastic wrap when bread has risen. |
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Spray sides of oven with water from a spritzer, to improve crust. |
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Do this rather quickly to retain oven heat. |
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Slide cookie sheet into oven and quickly close the door. |
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Bake for 20-25 minutes for large rounds and 15 minutes for smaller bialy. |
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Yield: 3 large flat breads or 8 small bialy's |
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