INGREDIENTS

INSTRUCTIONS

Shaping the Dough: Divide the risen dough in half; work with one piece of
dough at a time, keeping the other piece covered. Cut the dough into 6
equal pieces. Work with one piece of dough at a time, keeping the others
covered with a towel. Shape the dough into a round and flatten the center
to create a thick 1/2-inch-wide rim. Prick the center of the bialy with the
tines of a fork and transfer it to a cornmeal-dusted towel; cover with
another towel while you shape the other 5 bialys.
Prick the center of each shaped bialy again and transfer to the peel or a
prepared baking sheet. Spoon a little of the onion-poppy seed filling into
the center of each bialy and prick again to flatten.
Baking the Bialys: Put 4 ice cubes in a 1-pint measuring cup and add 1/4
cup cold water. Put the bialys into the oven and immediately toss the ice
cubes and water onto the oven floor (or into the hot pan). Immediately
close the oven door to trap the steam. Bake the bialys for 10 minutes, turn
the oven down to 450¡F, and bake for 5 minutes more. Transfer to a rack to
cool. Brush off the baking stone, if necessary, and return the oven to
500¡F.
While the first batch is baking, cut and shape the remaining bialys. Then
bake them as you did the first batch. (When you are comfortable with this
dough, you'll be about to work on a dozen bialys at once, baking them in
one batch on a baking stone or two baking sheets.)
Storing: Bialys are best the day they are made. To freeze them, cut them in
half and wrap airtight. The bialys will keep in the freezer for a month and
can be popped into the toaster directly from the freezer.
Per serving: 299 Calories; 7g Fat (22% calories from fat); 7g Protein; 50g
Carbohydrate; 5mg Cholesterol; 537mg Sodium
NOTES : Recipe and Information Source: Baking with Julia Child
Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 16,
1998

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