Ingredients Jump to Instructions ↓

  1. 2 pkgs. active dry yeast

  2. 2 1/2 c. warm water

  3. 2 tbsp. salad oil

  4. 5 1/2 - 6 1/2 c. flour

  5. 1 egg, beaten

  6. 2 tbsp. sugar

  7. 1 tbsp. salt

  8. Cornmeal

  9. Sesame or poppy seed

Instructions Jump to Ingredients ↑

  1. In large bowl dissolve yeast in warm water, stir in sugar, salt, oil and 3 cups flour. Beat vigorously by beater 2 or 3 minutes. Scraping sides of bowl occasionally. Sift in enough additional flour to make a stiff dough. Allow dough to rest 10 minutes and stir down. Repeat, stirring down 4 more times.

  2. Meanwhile, grease 2 large cookie sheets and sprinkle with cornmeal. Set aside.

  3. Turn dough out onto floured surface, knead only enough to coat dough with flour 2 to 3 times so it can be handled. Divide in half, roll each into 1 (12″x9″) rectangle and roll up from the long side like a jelly roll. Pinch seam to seal, roll under hands 2 to 3 times and place on greased cookie sheets. Cover, let rise at room temperature until double in bulk or 30 minutes.

  4. Preheat oven to 400 degrees. With very sharp knife, cut 3 gashes at an angle on top of each loaf, brush with beaten egg and if desired, sprinkle on seeds. Bake 25 to 30 minutes until nicely browned. Cool on racks.


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