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