---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NEW YORK BIALY'S
  Categories: Breads, Jewish
       Yield: 16 servings
  
       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
 
 --------------------------TOPPING--------------------------
       1 tb Vegetable oil
   1 1/2 ts Poppy seeds
     1/3 c  Minced onion
     1/2 ts Salt
  
   1. in large mixing bowl, combine 1/2 cup warm water,
   yeast, & sugar and let stand until foamy, about 10
   minutes. 2. 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). 3. 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.
   4. Punch dough down, turn it over, cover and let rise
   until doubled. 5. Punch dough down and roll into 2
   cylinders. Cut each into 8 rounds. Lay them flat,
   cover with a towel and let rest. 6. Prepare toppingby
   mixing all topping ingredients. Set aside 7. 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.
   8. 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).
   9. Preheat oven to 425 degrees.
   10. 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.
   11. Cool on racks. Store bialys in a plastic bag in
   fridge or freezer.
  
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