Bialys

Directions

1. 1
   {"0":"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.","8":"Top the bialys:","9":"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'.","10":"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.","12":"Baking in a woodfired oven:","13":"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.","14":"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.","16":"Baking in a conventional oven:","17":"Place a pizza stone or quarry tiles on the center rack. Preheat oven to 400\u00b0 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.","19":"See original content and other recipes at www.woodfiredkitchen.com."}