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Thursday, October 22, 2009

pumpkin bialys

Ok, a new experiment is turning out well. An American fall approach to an old Eastern European Jewish bread

bialy dough
2 cups roasted pureed pumpkin
1/4 cup water
2 tsp salt
1 tsp yeast
2 cups whole wheat flour
2 cups flour

Combine the flours, salt and yeast. Add the pureed pumpkin and form a dough. You may have to add up to 1/4 cup water, this will vary as the water content of pumpkins will vary. You want a very wet dough and thus a stand mixer is ideal for this kind of bread dough. I let the mixer do its work for 20 minutes, then cover the dough and let it rise for 4 hours.
Divide dough into 12 equal parts.
Roll each part into a dough, wrap up and place in warm place and let rise 2 hours.

Fold out each piece of dough into a circle, spreading the middle very thin. Place a small part of the onion/poppyseed mixture in this middle.

Bake at 500 for 7-10 minutes, rotating once, midway.

Onion mixture
4 onions, finely diced
1 tsp sea salt
1/2 cup poppyseeds
2 tbsp olive oil

Caramelize onions in olive oil with sea salt for 20 minutes in a frying pan over low heat. Add poppyseeds and fry for 3 more minutes till the seeds give off a nice aroma, being careful to remove from heat before seeds burn.

Serve warm with the cashew cream "cheez" that is elsewhere in the blog

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