{"id":2301,"date":"2010-07-28T21:41:21","date_gmt":"2010-07-29T01:41:21","guid":{"rendered":"http:\/\/heidiannie.com\/?p=2301"},"modified":"2010-07-28T21:41:21","modified_gmt":"2010-07-29T01:41:21","slug":"bialys-and-buns-or-what-i-did-on-a-very-hot-day-in-july","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=2301","title":{"rendered":"Bialys and buns- OR what I did on a very Hot day in July."},"content":{"rendered":"

\"tea<\/a> <\/p>\n

Bialy<\/h3>\n

From Wikipedia, the free encyclopedia <\/p>\n

Bialy<\/b>, a Yiddish<\/a> word short for bialystoker<\/i>, from Bia\u0142ystok<\/a>, a city in Poland<\/a>, is a small roll that is a traditional dish in Polish Ashkenazi cuisine<\/a>. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast<\/a> roll similar to a bagel<\/a>. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions<\/a> and other ingredients, including (depending on the recipe) garlic<\/a>, poppy seeds<\/a>, or bread crumbs<\/a>. <\/p>\n

The name bialy is short for bialystoker kuchen (Bialystok Cake). The bialy was formerly little known outside of New York City<\/a>, but has started to move into the larger market. They were originally brought into the United States<\/a> by Ashkenazi Jewish<\/a> immigrants during the late 19th and early 20th centuries. <\/p>\n

I found the recipe here.<\/a>  You can click over there from Zeb Bakes on my side bar of blogs and scroll down to see her breads.  <\/em> <\/p>\n

The bialy is a cousin of the bagel- just more depressed than holey.  The flavor and texture is wonderful- chewy and toothsome- I ate two still warm from the oven and I’m not a bit sorry.  I made them smaller- the recipe spoke of 12- I made 18.  These are really worth the effort- I just wish I could figure out why I start baking on stifling hot days.  The baking temp for these is 450 degrees F- so my face got a little singed every time I opened the oven.<\/em> <\/p>\n

\"tea<\/a> <\/p>\n

The buns are from the same  source.  Joanna at Zeb Bakes is a dedicated bread baker- and I love to try some of the artisan breads she tries. <\/p>\n

\"tea<\/a> <\/p>\n

These are from  a post she wrote  this week- ” If you don\u2019t know it, Dan Lepard writes a great baking column<\/a> each week in the Guardian newspaper, usually with ingredients that are easily available and fairly straightforward techniques for the home baker to follow. ” <\/p>\n

Mine don’t look as good as hers, but they sure tasted good.  I made them to go with hamburgers- and they are great!  They don’t get soggy, aren’t doughy or too big, and the flavor is delicious on its own. <\/p>\n

\"tea<\/a> They are easy to make, just indent the lines on the large rectangle before the second rise, and then bake them in the pan. <\/p>\n

\"tea<\/a> Cut them in half… <\/p>\n

\"tea<\/a> \"tea<\/a> \"tea<\/a> <\/p>\n

…and load them up with goodies! <\/p>\n

Everyone loved them!\"tea<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Bialy From Wikipedia, the free encyclopedia Bialy, a Yiddish word short for bialystoker, from Bia\u0142ystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-2301","post","type-post","status-publish","format-standard","hentry","category-stepsonthejourney"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/2301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2301"}],"version-history":[{"count":0,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/2301\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2301"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}