---------- Recipe via Meal-Master (tm) v8.05
       Title: Bialys
  Categories: Breads, Hand made, Bread-baker, Internation
       Yield: 18 servings
       2 c  Warm water
       3 pk Active dry yeast
       4 ts Sugar
       3 ts Salt
       6 c  Bread flour; (6 to 6 1/2)
            Flour for dusting (p
            -referably rye flour -- for
            Oil; for greasing bowl
       3 tb Minced onion
       2 ts Poppy seeds; (optional)
       1 ts Vegetable oil
       1 pn Salt
   Recipe by: Secrets of a Jewish Baker, George Greenstein
   Combine topping ingredients and set aside.
   In a large bowl sprinkle yeast over the warm water to soften; stir to
   dissolve. Add the sugar, 6 cups of flour, and salt. Mix thoroughly
   until dough forms up and comes away from the sides of the bowl.
   Turn out the dough onto a floured worksurface and knead, adding small
   amounts of flour as needed, for 10 to 12 minutes.
   Shape the dough into a ball; place in a large oiled bowl and turn to
   coat. Cover and allow to rise 30 minutes. Press out all of the air
   with your fingers and allow to rise until doubled in size (20-30
   Punch down the dough, divide into thirds, roll out under your palms
   into ropes, and cut each rope in 6 equal pieces. Roll into balls.
   Cover and allow the dough to rest for 10 minutes.
   Rollout each ball into a 3 1/2 inch circle. If the dough becomes too
   stiff or shrinks back, allow it to rest and go on to the next piece.
   Evenly space the circles on 2 floured or cornmeal dusted baking pans.
   Cover with flour rubbed cloths and allow to rise until puffy. Make an
   indentation from the center outward, leaving a 1-inch rim. A shot
   glass with a 1 bottom also works well. Press with a circular motion.
   Dribble bit of the reserved topping into the hole. Dust lightly with
   reserved flour. Cover with cloths and allow to proof until puffed up.
   Bake without steam in a preheated 450 deg F oven for 15-20 minutes.
   Make 18 bialys.