Instructions: Pizza, Focaccia, Filled and Flatbreads From Your Bread Machine Perfect Every Time, Lora Brody

Heres a recipe that I developed for my book (Pizza, Focaccia, etc, etc, From Your Bread Machine Perfect Every Time). I have to caution you that youll probably never be able to match exactly the taste and texture of a real NY bialy, but these get exponentially better as the distance between you and NY City increases.

You can get a free sample of my Bread Dough Enhancer and Relaxer by

Prepare the dough in either a bread machine, stand mixer or food processor, kneading until a soft, supple ball forms. Rest 15 minutes, then knead for another 3-4 minutes. Rise in a warm place until double. Meanwhile prepare the filling:
Heat the oil in a skillet and saute the onions until they are limp and translucent. Off the heat stir in the poppy seeds and salt. Cool to room temperature.

Transfer the dough to a well-floured board. One key to success is not to skimp on the flour. Cut the dough into 3 equal pieces and roll each into a 6" rope. Cut each rope into 3 equal parts and roll each into a ball. Sprinkle the balls with flour, cover them with a clean dish towel and let them rest for 10 minutes.

Sprinkle two heavy duty baking sheets liberally with cornmeal. Flatten each ball into a 4-5 inch circle. Place the circles on the prepared sheets about, leaving about an inch of space between each. Sprinkle with flour, cover with the dish towel and let them rise 15 minutes. Preheat the oven to 450F with the rack in the center position. Use your fingers to firmly push in the center of each circle to form a 1/2" deep well about 2" across. Fill the well with the onion filling. Cover and rise 10 minutes. Just before placing the sheets in the oven use your fingers to push the indented onion-filled area down one more time.

Bake the bialys 17-20 minutes of until they are puffed up and just get slightly browned. Eat hot or warm or toasted after they have been cooled.

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