* Exported from MasterCook *
Bread, Italian Sesame
Recipe By :Patricia FitzGerald
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Hand Made Italian
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
3 3/4 cups Bread Flour -- European-Style Artisan or
King Arthur Unbleached All-Purpose Flour
1 tablespoon King Arthur Easy-Roll Dough Improver --
(optional, but helpful)
2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 cup water -- plus 2 to 4 tablespoons
Topping:
3 tablespoons toasted sesame seeds -- or whole flax seeds,
golden preferred
1/2 teaspoon Bread Shine -- mixed with
2 tablespoons water -- OR 1 beaten egg white
An enticing combination of Parmesan cheese, oregano and garlic makes
these buttery rolls impossible to resist. The aroma that wafts
through the house while they are baking is incredible
Mix and knead all of the dough ingredients -- by hand, mixer, bread
machine or food processor -- until you've made a smooth, elastic
dough. Place the dough in a lightly greased bowl, turn to coat,
cover, and allow it to rise for 1 1/2 to 2 hours.
Gently deflate the dough, and divide it into three equal pieces; each
will weigh about 9 to 9 1/4 ounces. Roll each piece into a 20" log,
tapering the ends slightly. Place the logs on a lightly greased or
parchment lined baking sheet. Braid them loosely; pinch the ends
together, and tuck them under.
Mix the Bread Shine with the water, and brush some of this mixture
over the braid. (You can use a beaten egg white in place of the Bread
Shine, but it won't be nearly as effective in making the seeds
stick.) Cover the braid and allow it to rise for 1 to 1 1/2 hours,
until it's almost doubled in size
Preheat your oven to 400F. Brush the braid again with Bread Shine or
egg white, and sprinkle with the sesame seeds. Bake the braid for 20
to 25 minutes, until it's golden brown. (Tent it lightly with
aluminum foil after 15 minutes, if it appears to be browning too quickly.)
Remove the braid from the oven, and cool it on a wire rack.
Yield: one 14" braid.
Source:
"Originally published as Italian Pinwheel Rolls in Light & Tasty
December/January 2006, p47"
S(Internet Address):
"http://www.kingarthurflour.com/recipes/italian-sesame-bread-recipe";
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Per Serving (excluding unknown items): 161 Calories; 3g Fat (19.1%
calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat.
NOTES : 2016 - 0116