INGREDIENTS

INSTRUCTIONS

Place the flour, salt, yeast, vegetable oil, and honey in a food
processor fitted with the metal blade. Using an instant-read
thermometer, adjust the temperature of the water so that the combined
temperatures of the flour and the liquid give a base temperature of
130 degrees if using a Cuisinart or KitchenAid or 150 degrees if
using a Braun. Beat 2 of the eggs and add them to the liquid. With
the machine running, pour all but 2 tablespoons of the liquid through
the feed tube. Process for 30 seconds. If the dough seems too dry and
is not forming a smooth ball, add the reserved liquid and process for
15 seconds more, for a total of 45 seconds. Stop the machine, and
take the temperature of the dough with an instant-read thermometer,
which should read between 75 degrees and 80 degrees. If the
temperature is lower than 75 degrees, process the dough for an
additional 5 seconds, up to twice more, until the dough reaches the
desired temperature. If the temperature is higher than 80 degrees,
remove the therm ometer, scrape the dough from the food processor
into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check
the temperature of the dough after 5 minutes; it should be 80 degrees
or cooler by that time. Remove the dough from the refrigerator and
place it in a large ungreased bowl. Cover with plastic wrap and
ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees.
The dough will have noticeably increased in volume and will be light
and soft. Scrape the dough onto a lightly floured work surface.
Gently flatten it with the palms of your hands, but do not punch out
all of the air bubbles that have formed as the dough has fermented.
Form the dough into a loose ball; lift up one edge and fold it into
the center. Do this about 4 or 5 times until the dough is formed into
a ball. Return it to the bowl, cover, and let proof at room
temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One
hour before baking, put the oven rack on the second shelf from the
bottom of the oven and ace the baking stone on the rack. Place a pan
on the bottom of the oven and preheat to 425 degrees. Scrape the
dough onto a lightly floured work surface. Using a dough scraper or
kitchen knife, divide it into 2 pieces. Form each piece into a log
shape to be rolled like a baguette. Cover and let rest for 10
minutes. To form the dough into round turban shapes, roll one piece
into a strip about 14 inches long. Taper the dough so that it is
noticeable thicker at one end; use both hands to roll the dough into
a point on the other end. Starting with the thicker end, coil the
dough so that it forms a tight spiral. Wrap it around, then tuck the
thin end under the loaf to keep it from unraveling. With the palms of
your hands, press the top of the loaf lightly to flatten it slightly,
then transfer it to one corner of a parchment-lined baking sheet.
Repeat with the second piece of dough. Place it diagonally across
from the first loaf spaced about 2 inches so the loaves do not stick
together as they bake. over with a towel and let proof for about 45
minutes at room temperature. The loaves will be visibly puffed and
will increase in volume by at least half. Just before baking, beat
the remaining egg with 1 tablespoon of water. Brush each loaf with
the egg wash, then sprinkle the loaves with poppy seeds or sesame
seeds. Carefully pour about 1 cup of warm water into the pan in the
oven. Immediately slide the baking sheet of dough onto the baking
stone in the oven and turn the heat down to 400 degrees. Bake for 2
minutes, then quickly open the oven door and add another 1-cup warm
water to the pan in the oven. Continue baking the bread for another
30 minutes. Check to see if it is browning too quickly. Reduce the
heat to 375 degrees if necessary, then continue baking for another 10
to 15 minutes. The bread is done when golden brown. Insert an
instant-read thermometer into it, and if the internal temperature is
205 degrees to 210 degrees, the bread is done. Remove the bread from
the oven and place the
loaves on a wire rack to cool completely before cutting and storing.
Converted by MC_Buster.
Per serving: 341 Calories (kcal); 22g Total Fat; (58% calories from
fat); 17g Protein; 19g Carbohydrate; 561mg Cholesterol; 174mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 3 Fat; 1 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INF159
Converted by MM_Buster v2.0n.

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