Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Warm water (110F, 45C) 3 c Bread flour
1 tb Sugar 1 1/2 tb Vegetable shortening
1 Pk 1/4 oz active dry yeast Sesame seeds

In a 2-cup glass 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 a 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 a 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 center of oven.
Preheat oven to 425F (220C). Remove plastic wrap. Bake loaf in center
of preheated oven 10 minutes. Reduce heat to 375F (190C); 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.

Calories per serving: Number of Servings: 1
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:

Submitted By FRED TOWNER MSG#: 182
Submitted By GAIL SHIPP On 12-09-95

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