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Sicilian Sesame Bread




Source of Recipe


Internet


List of Ingredients




1 pkg. active dry yeast (2-1/4 tsp.)
2 tbsp. extra-virgin olive oil
2 tsp. salt
3-1/2 to 3-3/4 cups all-purpose flour
2 cups fancy durum flour (see note below)
¾ cup sesame seeds
2 cups warm water

Mix and knead by hand as you would any bread or follow instructions for bread machine below.
NOTE: Look for "fancy durum flour" (semolina that is milled as fine as
regular all-purpose flour) in the bulk section at specialty stores or natural
food stores.

Bread Machine Method: Put all of above ingredients, except sesame seeds, in machine per manufacturer's directions. Set machine on dough or manual cycle. Press start. Remove from machine after thoroughly mixed but not risen. Put into greased bowl (you can use non-fat cooking spray); turn to grease dough. Cover and let rise in warm place until at least doubled or tripled; about 2 hours. Punch dough down in bowl and reshape into a ball. Repeat process and let rise again, about 1-1/2 hours. Knead on a lightly floured board to expel air, about 10 turns.

Divide dough in half; then cut each half into thirds. Roll each third into a long rope, about 1 inch in diameter and 14 inches long. Cover bottom of baking sheet with sesame seeds. Spray each piece of rope with water and roll in seeds. Attach the ends of three ropes, then braid. To finish loaf, pinch ends together and tuck under loaf. Repeat with remaining ropes to form a second loaf. Lay braid on a lightly floured 12 x 15 inch baking sheet. Cover braids with lightly floured cotton towel and let rise in warm place until loaves are doubled and dough holds a faint impression when lightly pressed, about 1 hour. Bake loves in preheated 400°F oven for 20 minutes; reduce oven heat to 325°F and continue to bake until they are a deep golden, about 10-15 minutes longer. To test doneness, lift a loaf with a towel and thump the bottom; it should sound hollow. Place loaves on rack to cool. These will also freeze very well.



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