Onion boards - pletzel

Ingredients

Quantity		Ingredient
2	cups	Warm water
2	packs	Dry yeast
4	teaspoons	Sugar
3	teaspoons	Salt
5	cups	Flour; (up to 6)
¼		Butter or margarine; melted
2	mediums	Onions; coarsely chopped
2	tablespoons	Paprika
2	tablespoons	Poppy seeds
		Kosher salt; optional

Directions

TOPPING

Source: Lauri Katz Yield: Four 9 inch rounds Combine 2 cups flour, yeast,sugar and salt in a large mixing bowl, mix well. Add 2 cups warm water and beat at medium speed for 2 minutes. Add another cup of flour and beat at high speed for 1 minute.Add enough additional flour to make a dough and knead until smooth and elastic. Cover with a towel or plastic wrap and let rest for 20 minutes. Punch down and divide into 4 parts. Grease 4 nine inch cake or pie pans and spread each with dough. Lightly grease tops and refrigerate for 2 - 24 hours.

When ready to bake, preheat oven to 375 degrees. Spread each top with melted margarine, onions, poppy seeds, paprika and salt in that order. Bake until done, about 25-30 minutes. Cool on wire racks.

Posted to JEWISH-FOOD digest V97 #328 by Sy Dolnick <ssd1@...> on Dec 18, 1997

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