I made this for a recent Dinner party, it was great, and soft inside..and
then the kids loved the left overs for a French Toast Breakfast. Enjoy
* Exported from MasterCook *
Crusty Old World Sesame Braid
Recipe By : King Arthur Flour
Serving Size : 24 Preparation Time :0:00
Categories : Bread Recipes-Italian
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Poolish (Starter):
1 cup cool water, about 65°F
2 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon (a pinch) SAF Perfect Rise Yeast
Combine all poolish ingredients, mixing just till a cohesive dough forms.
Allow the dough to rest, covered, for 12 to 16 hours at room temperature.
When the poolish is ready, it will be filled with large holes and bubbles.
Dough:
1/2 cup cool water, about 65°F
2 to 2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons SAF Perfect Rise Yeast (remainder of yeast packet, if using one)
1 1/2 teaspoons salt
Add the water to the poolish, and mix till smooth. Add the flour, yeast and
salt, and knead the dough till it's fairly smooth but not necessarily
elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will
continue to develop as the dough rises, so you don't want to develop it
fully during the kneading process.) Place the dough in a lightly greased
bowl, cover, and allow the dough to rise, at room temperature, for 1 1/2
hours. To help develop the gluten and distribute the yeast's food, turn the
dough twice during the rising time: gently fold all four sides into the
middle, and turn the dough over. Divide dough in thirds, and roll each
third into a 20-inch-long rope. Braid ropes. Set braid on a lightly greased
baking sheet, cover and let rise 1 to 1 1/2 hours, until just puffy. Gently
brush braid with beaten egg white and sprinkle with sesame seeds. Bake
bread in a preheated 425°F oven for 25 to 35 minutes. Cool on a wire rack.
Yield: 1 loaf
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