Bialy (bread)
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BialyTemplate:Efn is a type of bread roll, in which the center is indented and is traditionally covered with chopped onion and sprinkled with poppy seeds. The bialy was a part of the traditional Ashkenazi cuisine of the Jewish population of the city of Białystok in Poland until the destruction of the community during the Holocaust. Jewish immigrants brought the bialy to New York City, where it remains popular as an alternative to the bagel. It has become available, to a lesser extent, in other cities in the United States and elsewhere, and with additional or different flavorings and toppings.<ref>Template:Cite news</ref>
OverviewEdit
A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to Template:Convert. 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. It is also usually covered with onion flakes.<ref name=MW>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Before baking, the depression is sometimes filled with diced onion and other ingredients, such as garlic, poppy seeds, or bread crumbs.
VariationsEdit
The bialy was brought to the United States by Polish Jewish immigrants in the late 1800s, and became a staple of Jewish bakeries in the Northeastern United States. Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews. Bialys are often made by bagel bakeries, but the bialy has failed to reach mainstream popularity. Preparing bialys in the traditional manner is time-consuming, so many bakeries now use dough mixers, as is common in bagel making. Bialys are considered an iconic New York City food, and can be difficult to find outside that area,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> but frozen bialys are sold under a number of brand names, such as Ray’s New York, in supermarkets across the US.Template:Cn
In popular cultureEdit
Former New York Times food writer Mimi Sheraton wrote The Bialy Eaters: The Story of a Bread and a Lost World, a 2000 book dedicated to the bialy and its role as a symbol of the Jewish heritage of Białystok.<ref>Template:Cite book Template:Google books (searchable).</ref><ref>Template:Cite news</ref>
See alsoEdit
- Kossar's Bialys, the oldest bialy bakery in the United States
- Cebularz and pletzel, two similar breads
- Seattle-style hot dog, originally served with cream cheese on a bialy stick
NotesEdit
ReferencesEdit
External linksEdit
- Bialy recipe at Jewishfood-list.com