Yield: 1 Servings
|½ cup||Yellow cornmeal|
|2 teaspoons||Regular instant yeast|
|¼ cup||Nonfat dry milk powder|
|4 tablespoons||Butter or margarine|
|¾ cup||+ 2 T water|
|Sesame seeds; for crust|
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds, mixing to form a shaggy dough.
Knead the dough by hand or by machine, for 10 minutes.
Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. Place the dough in a lightly greased bowl and allow it to rest for 1 hour. It will become quite puffy, though it may not double in bulk. (You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.) Transfer the dough to a lightly greased work surface, and shape it into a log. Grease an 8-½ x 4-½'inch bread pan and sprinkle it heavily with sesame seeds. Place the loaf in the pan, brush it wil a bit of beaten egg white, and sprinkle it with additional sesame seeds. Cover the pan with lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's crowed about 1 inch above the rim of the bread pan.
Bake the bread in a preheated 350F oven for about 40 minutes, or until tis interior registers 190F on an instant-read thermometer.
Yield: 1 loaf.
Source: Both recipes from the King Arthur Baking Catalog, Fall, 1997 Posted to Bakery-Shoppe Digest V1 #203 by "Peggy L. Makolondra" <pmakolon@...> on Aug 27, 1997