Ingredients
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3 cups Flourunsifted
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1 tsp Salt
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1 tbsp Sugar
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1 tbsp Butter
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1 package Active Dry Yeast
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1 cup plus 2 tbsp Watervery warm tap water (120º to 130º)
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Corn Meal
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1 Egg Whites
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1 tbsp Watercold
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Sesame Seeds
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Olive Oil
Directions
Steps
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1
Done
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With metal blade in place, add 2 cups of flour, salt, sugar, butter and yeast to bowl of a food processor. Turn machine on and process until butter is thoroughly cut into dry ingredients. |
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2
Done
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Add half the water and turn the processor on and off 4 times. Add the remaining flour and water. Repeat on/off turns 4 times, and then let processor run until a ball of dough forms on the blade. If the dough is too sticky, add more flour a Tbsp. at a time. When consistency is correct, let processor run 40 to 60 seconds to knead dough. |
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3
Done
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Turn dough onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest for 20 minutes. |
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4
Done
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Roll dough into an oblong, 15x10 inches. Beginning at wide side, roll tightly. Pinch seam to seal and taper ends by rolling gently back and forth or (Shape into a loaf about 10 inches long). |
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5
Done
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Place on greased baking sheet sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. |
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6
Done
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When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 or 4 cuts on top of each loaf with a sharp knife. Bake at 425º for 20 minutes. |
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7
Done
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Remove from oven and brush with egg white beaten with cold water. Sprinkle with sesame seeds. Return to oven and bake for 5 - 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. |
