Sesame French Bread - Taste of Home

650 gram(s) Pillsbury Best Bread Flour Enriched
1 large Egg, fresh, whole, raw
2.5 cup (8 fl oz) Water, tap
2 tbsp Canola Oil
0.13 cup Granulated Sugar
2.25 tsp Fleischmann’s Yeast (instant dry yeast)
1.3 tsp Salt
2 tbsp Sesame Seeds

In the original recipe:

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Cornmeal
1 large egg white
1 tablespoon water
2 tablespoons sesame seeds

Dough made in a bread machine. Place dough on a well-floured surface, grease hands in (grape seed) oil - dough is very sticky. Originally, you won't add all the flour, about 600 g of it, and the rest will help you make two loafs. Bake under 400F till ready.

1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Divide in half. Roll each half into a 15x10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal.

4. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes.

5. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400° for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Yield: 2 loaves (16 slices each).

Serving Size: 50 servings 28 g each

Number of Servings: 50

Recipe submitted by SparkPeople user IRINA75.