Ingredients Jump to Instructions ↓

  1. Cup luke warm water - 115 2

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in luke warm water with a pinch of sugar. Set aside to let bloom for about 5 to 10 minutes. In large glass mixing bowl, combine hot water, sugar, salt, oil and 3 Cups of flour. Add yeast, beat with a wood spoon until smooth and well blended. Add remaining flour one cup at a time to make a soft, smooth dough that can still mixed with a spoon. (It may not take all of the flour) Leave spoon in batter and allow dough to rest 10 minutes in a warm place (an oven just heat to warm and then turned off works well.) Stir down batter; let dough rest again, then repeat stirring process for a total of 5 times. Turn dough onto lightly floured surface and knead only enough to coat dough with flour so it can be handled. Divide dough into two equal parts. Roll with hands so that it fits in French bread pan or roll each into a rectangle 9x12 inches; roll up like jelly roll. Arrange lengthwise on greased cookie sheet sprinkled with cornmeal. Brush tops lightly with egg whites and sprinkle generously with sesame seeds. With a sharp knife, slash tops diagonally about three times across loaf. Cover and allow to rise until doubled in bulk, about 30 minutes. Preheat oven to 400°. Place a flat pan of water in oven to make a more crusty bread while baking. Bake in a 400° oven for 35 minutes or until done. The bread will sound hollow when you thump on it.


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