*  Exported from  MasterCook  *

                                  Bialys

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Water -- warm (110°F)
   1       pk           Dry yeast
   2       ts           Sugar
   2 1/2   ts           Salt
   1 1/4   c            Gluten flour
   3 1/2   c            A/P flour -- or as needed
                        Topping:
   1       tb           Vegetable oil or lard
   1 1/2   tb           Poppy seeds -- or to taste
     1/3   c            Onion -- finely minced
     1/2   ts           Salt

  In large mixing bowl, combine 1/2 cup warm water, yeast, and sugar,
  and let work until foamy.
  
  Mix remaining 1-1/2 cup warm water, salt, gluten flour, and A/P
  flour into the yeast mixture. Knead vigorously on a floured surface
  until smooth. Dough will be soft. Form into ball and place in
  greased bowl and turn greased side up. Let rise, covered with
  plastic, until tripled in bulk, about 90 minutes. Punch dough down,
  turn over, and let rise again until doubled.
  
  Punch down and roll into 2 cylinders. Cut each into 8 rounds, lay
  them flat, cover with a towel, and let rest. Meanwhile, prepare the
  topping by mixing oil, poppy seeds, onion, and salt; set aside
  
  Pat dough into flattened rounds a little higher in the middle than
  at the edge, each about 3-1/2" in diameter.  Place on lightly
  floured board, cover with dry towel then damp one and let rise
  until half-proofed--about 30 minutes. Press bottom of shot glass or
  small jar about 1" in diameter in center of each bialy to make deep
  indentation. Spread topping over the bialys. Let proof 15 minutes
  more, 3/4 proof.
  
  Carefully transfer each bialy onto 2 large ungreased baking sheets.
  Bake on the upper and lower shelves of the oven for 6 to 7 minutes,
  then switch pans and turn front to back for even browning. Bake
  about 5 to 6 minutes more.
  
  Cool on racks. Store in plastic bags in refrigerator up to 2 days.
  Freeze for longer storage.
 

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