Bialys

Ingredients

• Dough:
• 1 1/2 cups warm water
• 5 tsp. yeast
• 5 tsp. sugar
• 5 - 5 1/2 cups unbleached bread flour
• 2 1/2 tsp. kosher salt
• Topping:
• 1/2 cup dehydrated minced onion (*)
• 2 tbsp. vegetable oil
• 1 1/2 tbsp. poppy seeds
• 1 tbsp. coarse sea salt for sprinkling (optional)
• corn meal for baking sheet (approximately 1/4 cup)
• egg - 1 egg beaten with 2 tbsp. water
• (*) You may substitute 1 cup finely minced fresh onion but the dehydrated variety is easier to work with and it sticks to the unbaked dough well.

Directions

Whisk together water yeast and sugar. Stir in one cup of the flour and salt. Add most of remaining flour and stir with a wooden spoon to make a soft mass. Attach dough hook or hand knead 8 to 10 minutes.

Allow dough to rest, covered with a tea towel for about 45 minutes. Meanwhile, line two large baking sheets with baking parchment and lightly sprinkle with corn meal.

Preheat oven to 450 F.

Prepare topping by covering onions with hot water and allow to soak for 15 minutes. Drain, toss with oil and poppy seeds. Set aside.

Deflate dough and divide in two. Divide each half section of dough into six equal pieces. Allow dough to rest ten minutes. Roll or stretch each portion into a 4 to 5 inch oval or circle. Be careful not to overwork the dough. Place bialys on prepared baking sheets. Lightly glaze outer perimeter with egg wash. Spoon on about two teaspoons of prepared onion topping and a little bit of coarse salt (optional). Cover with a floured tea towel and allow to rise 30-40 minutes or until puffy.

Bake until golden brown (25-30 minutes). If bialys brown too fast, reduce heat to 425 F. For thicker bialys (good for sandwiches) allow to rise longer. For thin bialys, reduce rising period.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Bialys