One of my favorite things to make (other than kookies) is a good, get your hands in there, yeast bread. There is something about the aroma, the texture, the anticipation of the rising dough, and of course the taste that makes my heart sing. I’ve made this particular recipe twice now and each time I do, I’m more “in loaf” with the results. You simply must try making these Sesame French Breads. You will not be disappointed! This recipe makes two loaves so you can eat one tonight and freeze one for later.
2 packages (1/4 ounch each) active dry yeast ( I used a rapid rise variety)
2 1/2 c. warm water (110°-115°)
2 T. sugar
2 T. olive oil
2 t. salt
6 t0 6-1/2 c. all purpose flour
2 T. cornmeal (oops, I forgot this ingredient)
1 egg, beaten
sesame seeds
In a large mixing bowl, dissolve the yeast in warm water. Add the sugar, oil, salt and 4 cups of flour: beat until smooth with a wooden spoon. Add in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with a non stick cooking spray, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half and shape each half into a long French bread shape. (The original recipe called for rolling but I found that this dough is so easy to work with all you need do is shape it). Place each loaf on a parchment lined cookie sheet that has been sprinkled lightly with cornmeal (If you can remember). Brush loaves with beaten egg and sprinkle with sesame seeds. Let rise again (in a warm place) until nearly doubled, about 30 minutes.
With a very sharp knife, make four shallow diagonal cuts across the top (whoops, forgot another step) and bake at 400° for 25 minutes or until lightly browned and you can wait no longer. Cool on a wire rack and then have at it!
The aroma alone is enough to make you bake this bread time and again, but the taste will make you ‘knead’ it! Enjoy and please let me know what you think!
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OMGoodness Renee, this bread looks awesome. I’m definitely going to give it a try soon. Even though you forgot the cornmeal on the bottom and the diagonal cuts (love the fact that you told us you did by the way) I don’t think it will affect the taste. Delicious ♥