Categories: Breads, Jewish 
      Yield: 16 servings 
  
      2 c  Warm (110 degree) water 
      1 pk Yeast 
      2 ts Sugar 
  2 1/2 ts Coarse kosher salt 
  1 1/4 c  Gluten flour 
  3 1/2 c  All purpose flour 
 
----------------------------------TOPPING---------------------------------- 
      1 tb Vegetable oil 
  1 1/2 ts Poppy seeds 
    1/3 c  Minced onion 
    1/2 ts Salt 
  
  1. in large mixing bowl, combine 1/2 cup warm water, yeast, & sugar and let 
  stand until foamy, about 10 minutes. 
  2. mix remaining 1 1/2 cups warm water, salt, gluten flour, and all purpose 
  flourinto yeast mixture. Knead on a flour surface (or mixer) until smooth. 
  (the dough will be soft). 
  3. Place dough ball in a greased bowl, turn it around and place with it's 
  greased side up. Let rise, cover with plastic  until tripled in bulk, about 
  1 1/2 hrs. 
  4. Punch dough down, turn it over, cover and let rise until doubled. 
  5. Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Lay 
  them flat, cover with a towel and let rest. 
  6. Prepare toppingby mixing all topping ingredients. Set aside 
  7. Pat dough into flattened rounds (a little higher in middle). about 3 1/2 
  inches in diameter. Place on lightly floured board,cover with a dry towel 
  and then a damp towel and let rise until increased by about half in bulk. 
  (half proofed). takes about 30 minutes. 
  8. Press bottom of small shot glass in center of each bialy, to make deep 
  indentation in bialy. Let rise another 15 minutes. (DO NOT LET THEM 
  DOUBLE). 
  9. Preheat oven to 425 degrees. 
  10. 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 
  more. 
  11. Cool on racks. Store bialys in a plastic bag in fridge or freezer.