posted by Joy 10-08-98 3:13 PM
Source: Secrets of a Jewish Baker by George Greenstein.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Warm Water
2 Pkg Active Dry Yeast
3 C Bread Flour
3 Tbsp Sugar
3 Tbsp Shortening Or Vegetable Oil -- At Toom Temp
2 1/2 C Unbleached All Purpose Flour,divided
1 Tbsp Salt
Oil -- For Greasing The Bow
1/2 C Sesame Seeds -- (Optional)
Cornmeal -- For Baking Sheet
In the mixing bowl, sprinkle the yeast over the warm water; stir to dissolve. Add the flour and mix at firts speed until smooth. cover and allow to rise until doubled in size about 30-45 minutes.
Stir down the sponge with 1-2 rotations of the beater, then add the sugar, shortening, 2 c flour and salt.
Pulse at first speed using the on/off switch so that the beater does not throw flour out of the bowl. When the flour is absorbed, run the machine at first speed until the dough comes away from the sides of the bowl.
If the dough is too soft, add flour 1/4 c at a time.
Remove and scrape down the beater and insert the dough hook. run at first speed until the dough forms up on the hook and comes away from the sides of the bowl (8-10 minutes).
You can use the second speed for the last 5 minutes to strengthen the gluten.
Transfer the dough to an oiled bowl and turn to coat. Cover and allow to rise until doubled in volume (35-45 minutes).
Punch down the dough, cut in half, shape into rounds, and cover.
Allow to rest for 10 minutes. Form into Italian shaped loaves.
Place the loaves on a baking sheet dusted with cornmeal. Brush with water and sprinkle with sesame seeds if desired.
Cover with a damp cloth and allow to rise until doubled in size (45-60 minutes).
When the bread has fully proofed, cut 3 diagonal slashes or 1 long slash down the center.
Bake in a preheated 400 oven until golden brown(23-30 minutes).
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