Title: New York Bialy's
Categories: Bread 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.