Bialy (bread)

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Bialy
Bialy.jpg
Alternative names biały
Type Bread
Course Breakfast, Brunch
Place of origin Poland
Region or state Central Europe
Main ingredients Flour
Cookbook: Bialy  Media: Bialy
Polish onion cake (cebularz)

Bialy (Yiddish: ביאלי‎), a Yiddish word short for biały or bialystoker kuchen (Yiddish: ביאליסטאקער קוכען‎), from the city of Białystok in Poland,[1] is a small roll that is a traditional dish in Polish and Polish Ashkenazi cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. 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 and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.[2]

In popular culture[edit]

In 2000, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy and its role as a symbol of the Jewish heritage of Białystok, entitled The Bialy Eaters: The Story of a Bread and a Lost World.[3][4]

See also[edit]

References[edit]

  1. ^ "Bialys, cousins to the bagel, but without a hole". The Boston Globe. August 7, 2013. Retrieved 8 February 2018. 
  2. ^ "Bialy". Free Merriam-Webster Dictionary. Merriam-Webster. Retrieved 30 June 2014. 
  3. ^ Sheraton, Mimi (2000). The Bialy Eaters: The Story of a Bread and a Lost World. New York: Broadway Books. ASIN 0767905024. ISBN 9780767905022. OCLC 44039265.  Bialy (bread) at Google Books (searchable).
  4. ^ Parsons, Russ (December 17, 2000). "A Dimpled Bread". Los Angeles Times. Retrieved 2017-01-06. 

External links[edit]