I got this recipe off another list a couple of years ago. I've never made
it so I can't vouch for its authenticity.
Makes 1 loaf...
425@F --> 375@F
1 cup Warm Water, 110@F
1 tablespoon Sugar, Granulated
1 envelope Active Dry Yeast (1 Tb, bulk)
3 cups Bread Flour
1 1/2 teaspoons Salt
2 tablespoons Shortening
Combine Water and Sugar in a 2 C. Measuring Cup and stir
in the Yeast. Be sure all the yeast is in the water and
not stuck to the spoon. Let rest in a warm location
until foamy, about 10 minutes.
Combine 3 C. Flour, Salt, and Shortening and pulse 4-5
times to distribute evenly. Add Yeast-Water. Process
about 5 seconds to JUST form a ball. Dough should be
smooth and satiny. If too dry, add water 1 T. at a time
and pulse to blend. If too sticky, add more flour 1 T.
at a time. Process 20 seconds to knead. Lightly oil a
large bowl and transfer the dough to it, turning to oil
all sides. Let rise in a warm place 1 1/2 hrs (until
Punch down dough and turn out onto a floured board. Form
into a flat, round, single loaf about 10" in diameter.
Place on a greased baking sheet. Sprinkle with Sesame
Seeds and press into the loaf. Cover loosely with
Plastic Wrap and allow to rise in a warm place 1 hr,
until almost doubled.
Place rack in the center of the oven and preheat to
425@F. Add loaf and bake for 10 minutes, then reduce to
375@F and continue baking 25 minutes. It's done when it
sounds hollow when tapped on the bottom.
Cool COMPLETELY before slicing. Slice horizontally.
Laurie in DC, who has lurked for many months and makes bread both by hand
and by ABM