Sandwiches
We’ve all had tons of bagel sandwiches, yet, I’m partial to bialy sandwiches – no particular reason, but just that I enjoy baking bialys more than bagels – it is a lot more hassle-free!
The beauty of the bialy is that you can eat it as is, without any fuss, just a pat of butter or olive oil works.
The topping you bake it with does full justice, so today I used The Gourmet Jar Sundried Tomato + Chili Paste to the topping, along with a heavy dose of dried rosemary. This paste is an instant flavour boost without you having to do much effort – thank me later! The Gourmet Jar’s Sunndried Tomato + Chili Paste
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The Recipe
Serves
Ingredients
- 2 ½ cups maida / all purpose flour
- 1 ½ tsp yeast
- 1 tsp yeast
- 1 tsp salt
- 1 cup warm water + more if necessary
- milk for brushing
- Topping:
- 2 onions, finely diced
- 1 tbsp olive oil
- 2 tbsp The Gourmet Jar Sundried Tomato + Chili Paste https://amzn.to/3a3vYVZ
- 1 tsp salt
- 2 tsp dried rosemary
Instructions
- Whisk the flour, yeast and sugar together first in a wide large bowl
- Then stir in the salt
- Slowly add the water while kneading into a dough
- Tip over the dough onto a clean surface and knead for 10 minutes
- Place the dough back in the same bowl and cover and place in a warm place to rise for 1-2 hours or until it doubles
- When ready, punch back the dough and knead for 5 minutes
- Divide the dough into equal 10 pieces
- Make round balls of each one
- Then dent the center with the back of a spoon and gently push back from the center, outward to create a crate in the center
- Place each one onto a baking tray
- Cover with a cloth and set to proof for another 30 minutes
- Prepare the filling meanwhile – heat the oil and add the onions, salt and rosemary and cook
- Then add the sundried tomato paste and stir and cook for about 10 minutes until fragrant
- Set aside until ready to use
- Preheat the oven at 200C 10 minutes before baking the bialys
- Bring out the tray and uncover
- Gently push down with your thumbs the center of the bialys if they have risen
- Put a teaspoon or more into each dent
- Brush the sides with milk
- Bake in the hot oven for 20 minutes
- Remove from oven and allow to cool
- Optional: brush butter on top
