| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Greek | Breads, Breakfast, Low fat | 1 | Servings |
INGREDIENTS
| 1 | c | Tepid water |
| 1 | c | Tepid milk |
| 2 | pk | Fast rising dry yeast |
| 2 | tb | Sugar |
| 2 | tb | Salad oil |
| 2 | lb | 3 oz unbleached white flour |
| 1 | ts | Salt mixed w/1 tbsp. water |
| 1/4 | c | Milk |
| 1/2 | c | Raw sesame seeds |
| Cornmeal for baking sheets |
INSTRUCTIONS
TOPPING Mix the warm water and milk in your electric mixer bowl. Dissolve the yeast. Add the sugar, oil, and 4 cups of the total flour. Whip for 10 minutes and add the salted water. If you have a very strong mixer, such as a KitchenAid, you can use the dough hook to blend in the remaining flour. If not, you must do it by hand. Knead the dough for several minutes so that it is smooth and elastic. Place the dough on a plastic counter, and cover with a large inverted metal bowl. Allow to rise until double in bulk and punch down. Allow to rise a second time and punch down. Divide into 2 halves. Roll each onto a ball and punch a hole in the center. Work with the dough until you have a round circle about 13 inches in diameter. Place each loaf on a greased baking sheet that has been dusted with cornmeal. Brush the tops of the loaves with a bit of milk and top with the sesame seeds. Bake at 400 degrees until golden and light, about 25 to 30 minutes. Serving Ideas : Makes 2 loaves NOTES : See recipe for Greek Sesame Circles for another way of using this bread dough. Posted to MC-Recipe Digest V1 #340 Recipe by: frugal gourmet - 3 ancient cuisines From: Kari Boyington <gjkboy@SNET.Net> Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)
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