Bialys

* Exported from MasterCook *

BIALYS

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Warm (110 F.) water
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 Veg. oil (or lard if prefer)
1 1/2 tb Poppy seeds, or to taste
1/3 c Finely minced onion
1/2 ts Salt

In lge. mixing bowl, combine 1/2 cup of the warm
water, the yeast and sugar and let work til foamy.

Mix remaining 1 1/2 c. 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 andturn greased side up. Let rise, covered with
plastic, until tripled in bulk, abt 90 min. Punch
dough down, turn over, and let rise again til doubled.

Punch down and roll into 2 cylinders. Cut each into 8
rounds, lay them flat, cover with a towel, an let
rest. Meanwhile, prepare the topping by mixint oil,
poppy seeds, onion and salt; set aside

Pat dough into flattened rounds a little higher in the
middle than at the edge, each abt. 3 1/2" in dia.
Place on lightly floured board, cover with dry towel
then damp one and let rise until half-proofed--abt. 30
min. Press bottom of shot glass or small jar abt 1" in
dia. in center of each bialy to make deep indentation.
Spread topping over the bialys. Let proof 15 min.
more. 3/4 proof.

Carefully transfer each bialy onto 2 lge. ungreased
baking sheets. Bake on the upper and lower shelves of
the oven for 6 to 7 min., then switch pans and turn
front to back for even browning. Bake abt. 5 to 6 min
more.

Cool on racks. Store in plastic bags in 'fridge up to
2 days. Freeze for longer storage.



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