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New York Bialys
Servings: 16

2 c warm (110 degree) water
1 pkyeast
2 ts sugar
2 1/2 ts coarse kosher salt
3 1/2 c all purpose flour
1 1/4 c gluten flour

1 tb vegetable oil
1 1/2 ts poppy seeds
1/3 c minced onion
1/2 ts salt

In large mixing bowl, combine 1/2 cup warm water, yeast, and sugar
and let stand until foamy, about 10 minutes.

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).

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. Punch dough down, turn it over, cover
and let rise until doubled.

Punch dough down and roll into 2 cylinders. Cut each into 8 rounds.
Lay them flat, cover with a towel and let rest. Prepare toppingby
mixing all topping ingredients. Set aside.

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.

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).

Preheat oven to 425 degrees. Put bialys 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.

Cool on racks. Store bialys in a plastic bag in fridge or freezer.


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