Ingredients
- 3 cups Flour (unsifted)
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Butter
- 1 package Active Dry Yeast
- 1 cup plus 2 tbsp Water (very warm tap water, 120º to 130º)
- Corn Meal
- 1 Egg White
- 1 tbsp Water (cold)
- Sesame Seeds
- Olive Oil
Step by Step Instructions
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
Roll dough into an oblong, 15×10 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).
Step 5:
Place on greased baking sheet sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.
Step 6:
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.
Step 7:
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.
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