*  Exported from  MasterCook II  *
 
                                  Bialys
 
Recipe By     : Barbara Pollack
Serving Size  : 12   Preparation Time :3:00
Categories    : Breads                           Jewish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Yeast:
     1/2  c             Water -- warmed
   1      ts            Sugar
   1      ts            Yeast
                        Dough:
   1 1/2  c             Whole wheat flour -- unsifted
   1 1/2  c             Bread flour -- unsifted
   2      ts            Salt
   1      ts            Sugar
   1      c             Water -- or more
                        Topping:
     1/4  c             Dried onions -- soak and drain
   1      ts            Vegetable oil
     1/2  ts            Poppy seeds
   1      pn            Salt
                        Egg yolk (optional)
 
Get the yeast started in warm water and sugar.
 
Place remaining dry ingredients in a bread machine or food processor.
Add the yeast mixture and then add enough of the water to start the
dough. Keep mixing and adding water until you have the incorporateded
as much of the water as possible while keeping the dough workable.
You probably won't be able to use all the water.
 
Let the dough rise twice, covered. One rising will do in a pinch but
3 generally results in too soft a dough which seems to take an
inordinate amount of flour to reach a workable stage.
 
Shape into flat patties and allow to rise, covered, while preparing
the topping. Spread the topping over the centers and then indent the
centers, leaving about 1" all around unindented. You could indent and
then top but I think it's more work that way--and sometimes the
topping falls off after baking. Let them continue to rise--but
flatten the centers a bit if they rise so much that the topping could
slide.

Optional:

Brush with egg wash (egg yolk beaten with a small amount of water)
before baking.
 
Bake at 450 F for 12 to 15 minutes. I use a perforated baking sheet
but you could use a baking stone or even a cookie sheet prepared with
corn meal or flour.
 
Option:

My family loves these so much that I save time by making
"bialy bread" which resembles foccaccia. Since it doesn't require as
much handling it can take the full amount of water. Bake in a greased
pan with sides. Baking times depend on pan shape and size.
 
Notes:

This recipe calls for 150% of the amount of water usually used for
this amount of flour. As such, it produces a very slack dough that
requires a great deal of kneading to make it workable.  I wouldn't
try it without a machine to do the kneading.
 
 
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