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Bialys (Polish)

breads, polish

1 -
2 tablespoon onion flakes
2 teaspoon poppy seeds
1 tablespoon vegetable oil
1 teaspoon salt
4 1/2 cup flour
5 teaspoon sugar
2 teaspoon salt
1 pkg yeast
1 3/4 cup hot water
1 baking sheet sprinkled with
1 cornmeal
Filling-----
Dough-----

For the filling: Soak onion flakes in water for 2 hours; drain and press out water. Combine with poppy seeds , oil and salt; set aside. Variation: Use chopped raw onions instead of flakes and omit poppy seeds. For the dough: Put 3 1/2 cups of the flour in a food processor bowl. Sprinkle in the sugar, salt and yeast. Pulse. With motor running pour in the hot water. Run machine and add remaining cup of flour, 1/4 cup at a time, until well blended. Pulse 30 seconds to blend. Knead dough in processor 50 seconds. Remove dough from machine, place in greased bowl and turn to grease top. Cover with plastic wrap and let rise 1st time for 1 hour. Punch down and let dough rise 45 minutes. Divide dough into 4 parts. Divide each part into 3 pieces. Roll each piece into a tight ball. Cover with waxed paper and let rest 10 minutes. Shape and roll into a circle 1/2-inch thick. Place circles of dough on baking sheet sprinkled with cornmeal. Let rise 30 minutes. With care not to deflate the bialys, push a deep depression in center of each with your thumbs. Stretch dough outward until depression is at least 1 1/2 inches across and thin on bottom. Place 1/2 tsp of onion mixture or onion/poppy seed filling in each well. Let rise again for 25 minutes. Bake at 450 F for 25 minutes. Best served day they are baked. These - Freeze well. Recipe By : The Riverside Press-Enterprise

Yield: 1 servings

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