Sesame Bread

This is inspired by Cuban bread, which requires a different baking method than most yeast breads; it undergoes one rise and is placed in an unheated oven (the dough rises a little more as the oven heats up). For best results, give this bread soon after baking. It's wonderful toasted with the Ginger-Pear Preserves.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 7%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 25.5g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 193mg
  • Calcium: 20mg

Ingredients

  • 2 cups warm water (100° to 110°)
  • 1 tablespoon sugar
  • 2 teaspoons sea salt
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 6 cups all-purpose flour, divided (about 27 ounces)
  • Cooking spray
  • 1/2 cup yellow cornmeal
  • 1/4 cup sesame seeds

Preparation

  1. Combine 2 cups water, sugar, 2 teaspoons salt, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 5 1/2 cups flour, about 1 cup at a time, to the yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
  3. Divide the dough into 2 equal portions, shaping each portion into a 12-inch-long loaf. Place the loaves on a baking sheet sprinkled with 1/2 cup cornmeal. Lightly brush the loaves with cold water. Sprinkle evenly with 1/4 cup of sesame seeds.
  4. Place a shallow pan of boiling water on the bottom rack of cold oven. Place loaves on middle rack of oven. Set oven temperature to 400°. (Do not preheat oven.) Bake for 35 minutes or until loaves sound hollow when tapped. Cool on a wire rack.
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