Title: NEW YORK BIALY'S
Categories: Breads, Jewish
Yield: 16 servings
2 c Warm (110 degree) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose flour
--------------------------TOPPING--------------------------
1 tb Vegetable oil
1 1/2 ts Poppy seeds
1/3 c Minced onion
1/2 ts Salt
1. in large mixing bowl, combine 1/2 cup warm water,
yeast, & sugar and let stand until foamy, about 10
minutes. 2. mix remaining 1 1/2 cups warm water, salt,
gluten flour, and all purpose flourinto yeast mixture.
Knead on a flour surface (or mixer) until smooth. (the
dough will be soft). 3. Place dough ball in a greased
bowl, turn it around and place with it's greased side
up. Let rise, cover with plastic until tripled in
bulk, about 1 1/2 hrs.
4. Punch dough down, turn it over, cover and let rise
until doubled. 5. Punch dough down and roll into 2
cylinders. Cut each into 8 rounds. Lay them flat,
cover with a towel and let rest. 6. Prepare toppingby
mixing all topping ingredients. Set aside 7. Pat dough
into flattened rounds (a little higher in middle).
about 3 1/2 inches in diameter. Place on lightly
floured board,cover with a dry towel and then a damp
towel and let rise until increased by about half in
bulk. (half proofed). takes about 30 minutes.
8. Press bottom of small shot glass in center of each
bialy, to make deep indentation in bialy. Let rise
another 15 minutes. (DO NOT LET THEM DOUBLE).
9. Preheat oven to 425 degrees.
10. Put bialy's on ungreased baking sheets. bake on
upper and lower shelves of the oven for 6 to 7
minutes, then switch pans and reverse positions of
pans(front to back) until bialy's are evenly browned,
about 5 to 6 minutes more.
11. Cool on racks. Store bialys in a plastic bag in
fridge or freezer.
