Just like brooklyn bialys (pronounced bee-ah--lees)

1 Servings

Ingredients

Quantity Ingredient
2 cups Water (110 degrees)
1 pack Dry yeast
2 teaspoons Sugar
2½ teaspoon Salt
4¾ cup Bread flour, or as needed
2 tablespoons Vegetable oil
3 teaspoons Poppy seeds
1 small Onion, minced (about 2/3 cup)
¾ teaspoon Salt

Directions

TOPPING

Into an electric mixer bowl combine ½ cup of the warm water, yeast & sugar and let stand until foamy, about 10 minutes. Add the remaining 1½ cups warm water, salt & flour into the yeast mixture. Using the dough hook, mix on LOW until incorporated, then increase to speed 2 and knead (adding additional flour if necessary) until smooth soft dough cleans the bowl. (my note: I found this process took about 12 minutes...and I had to add more flour).

Form dough into a ball and place in a greased bowl; turn to grease all sides. Let rise, covered with plastic until trippled in bulk, about 1 ½ hours. Punch dough down in bowl, turn it over, and let rise again until doubled, about an hour.

Punch dough down and roll it into two cylinders on counger. Cut each into 8 rounds, lay them flat on lightly floured counter or board, cover with a towel and let them rest.

Meanwhile, prepare the topping by mixing the oil, poppy seeds, onion and salt. Set aside.

Pat the dough into flattened rounds a little higher in the middle than at the edge, each about 3 ½ inches in diameter. Place on a lightly floured board, lightly dust bialys with flour, and cover with a dry towel and then a damp towel, and let rise until increased by about half in bulk ("half proofed"). This will take about 30 minutes; dont' let them overrise.

Preheat oven to 425, with shelves on the upper and lower settings. Press the bottom of a small jar or glass about 1 - 1 ½" in diameter into the center of each bialy to make a deep indentation. Spread the topping in the indentation. Let them rise for 15 minutes morel until three-quarters proofed. Don't let double.

Carefully transfer the bialys to two large ungreased baking sheets sprinkled lightly with semolina or cornmeal. Bake on the upper and lower shelves for 7 minutes, then switch shelf positions and reverse the pans front to back and bake until the bialys are evenly and lightly browned, about 7-9 minutes more. Cool on racks. Freezes well. Defrost by leaving on a counter for 10 mintuesl..then eat as is, reheat slightly or toast. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@...

(DEBORAH EPSTEIN) on Apr 20, 1997

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