Onion Flats

This wasn't what I was trying for (I wanted a bread that would have a bit more tooth almost like a bialy) but is still quite good. I might have gone overboard on the topping-use your jugement. If you're really feeling decadent, cream cheese would be great on these. Make 4 large flats that can be cut in wedges for apetisers.

You WIll Need:

2 1/4 teaspoons dry, regular yeast

1 tablespoon sugar

3/4 cup lukewarm water

3-4 cups bread flour

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons vegetable oil

5 tablespoons melted butter

1/4 cup poppyseeds

1/4 cup dried onion flakes

1 egg, beaten plus 1 tablespoon water

cornmeal for dusting

In a small bowl, proof the yeast in the sugar and water. Let stand 10 minutes.

Add the oil, salt and pepper to the liquid and slowly mix in the flour a cup at a time. Depending on your flour and conditions, you may only need 2 cups of flour, or as much as four. Go slow adding until you have a dough that will come together. Knead a few minutes until smooth and place in an oiled bowl to rise about an hour or until doubled.

Mix melted butter with poppy seeds and onion flakes.

Punch down, divide in 4 pieces and one at a time roll out into a round and brush with beaten egg wash. Top with 1/4 of the onion/poppy mixture. Place on a cornmeal dusted pan and cover with a towel. You may need 2 pans, depending on the size of what you have.

Let rise 30 minutes. Preheat oven to 375 degrees F. Create steam in oven using whatever method you prefer and then bake flats ten minutes. Rotate and bake ten more. Cool completely on racks.