2 c Warm (110 degree) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose 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, & 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 bialy's 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.
thanks so much to everyone. kimmie,I do have the baking w/julia book but never noticed so I'll have to check it again....and that recipe looks awful good, Isa, I'll give it a try. and Jim, I'll check out that website & it's funny cause that book is what got me started in the 1st place!! thanks again all!