Recipe - Bialys

BIALYS
2 cup Warm water
3 pack Active dry yeast
4 teaspoon Sugar
3 teaspoon Salt
6 cup Bread flour; (6 to 6 1/2)
Flour for dusting
(preferably rye flour; For
Added Flavor)
(preferably rye flour;
For Added Flavor)
(preferably rye
flour; For Added Flavor)
(preferably
rye flour; Added Flavor)
Oil; for greasing bowl
Topping:
3 tablespoon Minced onion
2 teaspoon Poppy seeds; (optional)
1 teaspoon Vegetable oil
1 pn Salt

Combine topping ingredients and set aside.

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

Turn out the dough onto a floured worksurface and knead, adding small
amounts of flour as needed, for 10 to 12 minutes.

Shape the dough into a ball; place in a large oiled bowl and turn to coat.
Cover and allow to rise 30 minutes. Press out all of the air with your
fingers and allow to rise until doubled in size (2030 minutes).

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 the dough to rest for 10 minutes.

Rollout each ball into a 3 One half inch circle. If the dough becomes too stiff
or shrinks back, allow it to rest and go on to the next piece.

Evenly space the circles on 2 floured or cornmeal dusted baking pans. Cover
with flour rubbed cloths and allow to rise until puffy. Make an indentation
from the center outward, leaving a 1inch rim. A shot glass with a 1"
bottom also works well. Press with a circular motion. Dribble bit of the
reserved topping into the hole. Dust lightly with reserved flour. Cover
with cloths and allow to proof until puffed up.

Bake without steam in a preheated 450 deg F oven for 1520 minutes. Make 18
bialys.
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Secrets of a Jewish Baker, George Greenstein