1 c Warm water (110F)
1 tb Sugar
1 tb Active dry yeast
3 c Bread flour
1 1/2 ts Salt
2 tb Vegetable shortening
1 ea Sesame seeds
In a 2-cup measuring cup, combine water and sugar. Stir in yeast.
Let stand until foamy, 5 to 10 minutes. In a food processor fitted
with the steel blade, combine 3 cups flour, salt and shortening. Add
yeast mixture. Process until dough forms a ball, about 5 seconds.
Stop machine; check consistency of dough. It should be smooth and
satiny. If dough is too dry, add more warm water, 1 tablespoon at a
time, processing just until blended. If dough is too sticky, add
more flour, 1 or 2 tablespoons at a time, processing just until
blended. Process 20 seconds to knead. Lightly oil a large bowl,
swirling to coat bottom and sides. Place dough in oiled bowl; turn to
coat all sides. Cover bowl with plastic wrap. Let rise in a warm,
draft-free place until doubled in bulk, about 1-1/2 hours. Lightly
grease a baking sheet. When dough has doubled in bulk, punch down
dough; turn out onto a lightly floured surface. Form dough into a
round loaf about 10 inches in diameter; place on greased baking
sheet. Sprinkle top of loaf with sesame seeds; press seeds gently
into surface of loaf. Cover very loosely with plastic wrap; let rise
until almost doubled in bulk, 1 hour. Place rack in centre of oven.
Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of
preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The
loaf is done when it sounds hollow when tapped on bottom. Cool
completely on a rack before slicing. makes 1 loaf.
Yields
1 servings