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Bialy Loaf


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Bialy Loaf


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Bialy Loaf


  • Ready Time : 0 min


2 loaves


  • 1 pint water
  • 2 (¼ ounce) packages yeast
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons sugar
  • 24 ounce flour
  • 1 cup onions, diced and sautéed in 2 tablespoons oil


In an electric mixing bowl combine the water and yeast. Allow to sit a few minutes. Add the flour, salt and sugar. At low speed mix for 5 – 6 minutes until smooth. Remove from mixing machine and transfer to a large oiled bowl. Cover with plastic wrap and allow to proof in a warm place until doubled in volume.

Remove from bowl and punch down. Shape into 2 equal, or one large loaf. Place each loaf into two greased loaf pans, 8” x 4” x 2”. Allow to rise for one hour, covered under a cloth towel. Using your hands, make light fingerprint indents approximately 1/4” deep onto the tops of the loaves. Fill each of the indents with the sautéed onions. Bake in a pre-heated 400 F oven until golden, approximately 20 – 25 minutes and loaf sounds hollow when tapped on the bottom. Remove from loaf pan and place on a bread rack to cool.


About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com




8 Responses to Bialy Loaf

  1. Yummy! I love the idea of using a mixer – it makes it so easy and gives me arthritic hands a little rest. Thanks

    • avatar says: Alison

      I hope you’ve had a chance to try this recipe… it’s an all time favorite in the Nathan family, and using the mixer makes it a real treat when doubling up the batch!

  2. I made this for the family the other day (without the onions) – and have been told that next time I must make a double batch, or even triple. It disappeared so fast and was so delicious. Thanks!!

  3. avatar says: Alison

    It’s one of our favorites! So glad you enjoyed it. Too bad Abigael’s doesn’t do brunch to serve this one.

  4. avatar says: colliab

    I am so excited to try this! Every christmas my grandparents would buy fresh baked bialy loaves at L&H grocceries in Michigan (minues the onions). This bread would be gone in no time. With a sort of tang and stiffness like sourdough I can’t match the taste anywhere else. Sad to say they closed down, and no one else makes them. I see tons of recipes for bialys but they look complex and not what I am looking for. One question though…I am sure it matters which flour to use to obtain that tang and stiffness. Should I use bread flour, high gluten flour, or all purpose flour?

  5. That tangy taste you miss is from the fermented sourdough starter. Using yeast also gives a similar, (though not as pungent), flavor. Allowing the dough to proof a little bit longer will slightly increase this flavor. This is a dense bread, so that stiff texture you’re looking for may already be there. This recipe call for all purpose flour, but if you use a whole wheat or bread flour it will be a little denser. Have fun trying to recreate the flavors of holidays past! Have a great holiday season!

  6. avatar says: G.B.

    Thanks for this. I haven’t had bialy since I left south Florida. I don’t have all the ingredients or I’d be making it right now. Can’t wait to try it. Thanks for posting this.

    • avatar says: Alison

      I hope you’ve had a chance to try this recipe… it’s an all time favorite in the Nathan family!

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