BIALYS

2 cups warm (110 degrees f.) water, divided use
1 package dry yeast
2 teaspoons sugar
2 1/2 teaspoons salt
1 1/4 cups gluten flour
3 1/2 cups all-purpose flour (or as needed)
FOR THE TOPPING:
1 tablespoon vegetable oil (or lard if prefer)
1 1/2 tablespoons poppy seeds (or to taste)
1/3 cup finely minced onion
1/2 teaspoon salt

In large mixing bowl, combine 1/2 cup of the warm water, the yeast and sugar and let work until foamy.

Mix remaining 1 1/2 cups warm water, salt, gluten flour, and all-purpose flour into the yeast mixture. Knead vigorously on a floured surface until smooth (dough will be soft). Form into ball and place in greased bowl and turn greased side up. Let rise, covered with plastic, until tripled in bulk, about 90 minutes. Punch dough down, turn over, and let rise again until doubled.

Punch down and roll into 2 cylinders. Cut each into 8 rounds, lay them flat, cover with a towel, an let rest.

Meanwhile, prepare the topping by mixing oil, poppy seeds, onion and salt; set aside

Pat dough into flattened rounds a little higher in the middle than at the edge, each about 3 1/2-inches in diameter. Place on lightly floured board, cover with dry towel then damp one and let rise until half-proofed - about 30 minutes.

Preheat oven to 425 degrees F.

Press bottom of shot glass or small jar about 1-inch in diameter in center of each bialy to make deep indentation. Spread topping over the bialys. Let proof 15 minutes more (3/4 proof).

Carefully transfer each bialy onto 2 large ungreased baking sheets (sheets also may be lined with parchment paper and dusted with cornmeal).

Bake on the upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and turn front to back for even browning. Bake about 5 to 6 minutes more.

Cool on racks. Store in plastic bags in refrigerator up to 2 days. Freeze for longer storage.

Makes 16
Source: rec.food.cooking/Nancy Berry/1995