Recipe - Onion Boards - Pletzel

2 cup Warm water
2 pack Dry yeast
4 teaspoon Sugar
3 teaspoon Salt
5 cup Flour; (up to 6)

TOPPING
One fourth Butter or margarine; melted
2 md Onions; coarsely chopped
2 tablespoon Paprika
2 tablespoon Poppy seeds
Kosher salt; optional

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 2530 minutes. Cool on wire racks.

Posted to JEWISHFOOD digest V97 #328 by Sy Dolnick ssd1@csd.uwm.edu on
Dec 18, 1997