INGREDIENTS

INSTRUCTIONS

TOPPING
In lge. mixing bowl, combine 1/2 cup of the warm water, the yeast and sugar
and let work til foamy.
Mix remaining 1 1/2 c. warm water, salt, gluten flour, and A/P flour into
the yeast mixture.  Knead vigorously on a floured surface until smooth
(dough will be soft). Form into ball and place in greased bowl andturn
greased side up.  Let rise, covered with plastic, until tripled in bulk,
abt 90 min.  Punch dough down, turn over, and let rise again til doubled.
Punch down and roll into 2 cylinders. Cut each into 8 rounds, lay them
flat, cover with a towel, an let rest. Meanwhile, prepare the topping by
mixint oil, poppy seeds, onion and salt; set aside
Pat dough into flattened rounds a little higher in the middle than at the
edge, each abt. 3 1/2" in dia. Place on lightly floured board, cover with
dry towel then damp one and let rise until half-proofed--abt. 30 min. Press
bottom of shot glass or small jar abt 1" in dia. in center of each bialy to
make deep indentation. Spread topping over the bialys. Let proof 15 min.
more.  3/4 proof.
Carefully transfer each bialy onto 2 lge. ungreased baking sheets. Bake on
the upper and lower shelves of the oven for 6 to 7 min., then switch pans
and turn front to back for even browning. Bake abt. 5 to 6 min more.
Cool on racks.  Store in plastic bags in 'fridge up to 2 days. Freeze for
longer storage.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus welcomes you back”