Bialys

"Bialys have a short shelf life and should be frozen if not consumed the day they are baked."  George Greenstein

• 3 tablespoons minced onion (see note at end)
• 2 teaspoons poppy seeds (optional)
• 1 teaspoon vegetable oil
• Pinch of salt
• 2 cups warm water
• 3 packages active dry yeast (2 heaping tablespoons)
• 4 teaspoons sugar
• 6 to 6 1/2 cups bread flour
• 1 tablespoon salt
• Flour, preferably rye flour, or cornmeal, for dusting

Method

Combine the topping ingredients and set aside

In a large bowl, sprinkle the yeast over the warm water and allow to soften.  Add the sugar, 6 cups of the flour, and the salt.  Mix thoroughly until the dough forms up and comes away from the sides of the bowl.

Turn out onto a floured work surface and knead, adding small amounts of bread flour as necessary, for 10 to 12 minutes.  The dough should be smooth and elastic.

Rising:  Shape the dough into a ball, place in a large oiled bowl, and turn to coat.  Cover and allow to rise for 30 minutes.  Press out all of the air with your fingers and allow to rise again until doubled in size (20 to 30 minutes).

Shaping:  Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope in 6 equal pieces.  Roll into balls, cover, and allow to rest for 10 minutes.  Roll out each ball into a 3 1/2 inch circle.  If the dough becomes resistant or shrinks back, allow it to rest and go on tot he next piece.  When all are rolled, start again with the first.  Evenly space the circles on 2 baking pans dusted with flour or cornmeal.  Cover with flour-dusted cloths and allow to rise until puffy.  Make an indentation in the center of each with 2 fingers of each hand, pressing from the center outward and leaving a 1 - inch rim.  A shot glass with a 1-inch bottom also works well.  Press with a circular motion.  Dribble a bit of the topping into the hole and dust lightly with rye flour.  cover and allow to proof until puffed up.

Baking:  Preheat the oven to 450°F.  Bake without steam for 15 to 20 minutes.  The bottoms should show a little color and the tops should just barely begin to brown.

Yield: Makes 18 bialys

NOTE:  In the bialy topping, you can use minced onion flakes instead of minced fresh onion.  Soak them in water for 2 hours or longer, then press the water out before adding to the topping. .

Reprinted with permission from ©George Greenstein, Secrets of a Jewish Baker, published by Ten Speed Press  click for book review

In his excellent and instructive book Mr. Greenstein has kindly offered variations for this recipe for both food processor or stand alone mixer variations.  We apologize that space does not permit those reproductions.

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