Ingredients
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7 to 8 c. unsifted flour
1 tsp. sugar
1 Tbsp. salt
3 pkg. yeast
3 Tbsp. margarine
sesame seed
2 1/2 c. very warm water
corn meal
peanut oil
1 egg white, beaten
1 Tbsp. cold water
Preparation
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Mix 2 1/2 cups flour, sugar, salt and yeast; add margarine. Gradually add water and beat about 2 minutes.
Add 1 cup flour; beat.
Stir in enough flour to make stiff dough; knead a few times.
Divide into 4 equal pieces.
Roll each piece into a 15-inch long loaf.
Place on greased baking sheet sprinkled with corn meal.
Brush with peanut oil.
Cover with plastic wrap and freeze until firm.
Remove from baking sheet and wrap each loaf with plastic wrap; may keep frozen up to 6 weeks.
Remove from freezer; place on ungreased baking sheets, corn meal side down. Let stand, covered with plastic wrap, at room temperature, about 1 1/2 hours.
Let rise until double, about 1 1/2 hours more.
Gently brush with combined egg white and cold water and sprinkle with sesame seed.
Bake at 450\u00b0 for 20 minutes.
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