-
1
Mix all dough ingredients in large bread bowl. Turn out and knead 10 minutes. Return to bowl, cover and let rise for 3 hours at room temperature. Punch down and let rise 11/2 to 2 hours until doubled in volume.
-
2
Make onion topping:
-
3
Finely chop sweet onion; mix with salt and bread crumbs in a small bowl. Cover and let sit 4 hours.
-
4
Form the bialys:
-
5
Turn dough out onto work surface, forming a snake by turning the long edge in on itself to stretch the skin. Cut dough into short rounds of 3 ounces each. Tuck sides of each baby bialy under and stretch the tops into mounds.
-
6
Arrange bialys on two floured wooden peels or lightly oiled cookie sheets, cover loosely with a cloth and let sit for 30 minutes.
-
7
Top the bialys:
-
8
Using your thumb or the bottom of a small glass, depress the middle only of each bialy until it is about 1/8 inch thick. Make sure before you continue that they 'slip'.
-
9
Brush the top of each bialy with a thin coating of eggwhite wash. Scoop a teaspoon of onion mixture into the middle depression, smear some up the inner sides and sprinkle a little over the tops. Finish each bialy with 1/2 teaspoon of poppy seeds.
-
10
Baking in a woodfired oven:
-
11
Your fire should be at least 11/2 hours old. Put a 3 inch thick log and a handful of kindling on the fire about 20 minutes before the bialys are ready, and push fire to the back. Brush the floor clean.
-
12
Bake five bialys at a time in a semicircle around the coals. Turn bialys once after 4 minutes. They will bake in about 8 minutes total.
-
13
Baking in a conventional oven:
-
14
Place a pizza stone or quarry tiles on the center rack. Preheat oven to 400u00b0 for a half hour. Bake 5 bialys at a time, either directly on the stone or in the cookie sheet on the stone. The bialys will be ready in 10 to 12 minutes, depending on your oven.
-
15
See original content and other recipes at www.woodfiredkitchen.com.
