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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Better than bakery bread, this is perfect alongside Italian foods. You can serve both loaves the recipe yields or freeze one for later. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/2 cups water (110° to 115°) |
2 tablespoons sugar |
2 tablespoons canola oil |
2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
cornmeal |
1 egg white |
1 tablespoon water |
2 tablespoons sesame seeds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal.
4. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes.
5. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400° for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Yield: 2 loaves (16 slices each).
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