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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 teaspoons sugar 2 1/2 teaspoons salt 2/3 cup vital wheat gluten 4 1/4 cups all-purpose flour 2 1/2 teaspoons active dry yeast TOPPING 1 tablespoon oil 1 1/2 teaspoons poppy seeds 1/3 cup onion -- minced 1/2 teaspoon salt Place all ingredients (except for the topping ingredients) in your machines fully assembled pan in the order specified by your machines manufacturer. Select the dough cycle and press start. When the dough is finished it will be soft. So, don't panic. Remove the dough from the bread machine pan and place in an oiled bowl. Turn the dough over to cover the top. Cover the bowl and dough with plastic wrap and allow to rise until doubled. Punch down the dough and roll into two cylinders. Cut each into 8 rounds. Lay them flat, cover with a towel and let rest. Prepare topping by mixing all topping ingredients. Set aside. Pat dough into flattened rounds (a little higher in the middle). about 3-1/2 inches in diameter. Place on a lightly floured board, cover with a dry towel and then a damp towel and let rise until increased by about half in bulk.This takes about 30 minutes. Press bottom of small shot glass in center of each bialy, to make a deep indentation in bialy Then place 1 tbsp. of the topping in the indentation. Let rise another 15 minutes. (DO NOT LET THEM DOUBLE). Preheat oven to 425 degrees. Put bialy's on ungreased baking sheets. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back) until bialy's are evenly browned, about 5 to 6 minutes or more. Cool on racks. Store bialys in a plastic bag in fridge or freezer. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 1g Fat (9.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 402mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.