Ingredients
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7 - 7 1/2 cups unbleached flour
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon shortening
yellow cornmeal
1 egg white
2 tablespoons poppy seeds (optional)
Preparation
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In large mixer bowl combine 3 cups of the flour and the yeast.
Heat 2 1/2 cups water, sugar, salt and shortening just till warm 115-120 degrees F.
Stirring constantly to melt shortening.
Add to dry mixture.
Beat at low speed with mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Knead on floured surface till smooth (10 to 12 minutes.) Shape into a ball.
Place in greased bowl and turn once.
Cover, let rise till double 1-1 1/2 hours.
Punch down, divide in half.
Cover let rest 10 minutes.
Roll each half to 15 x 12\" rectangle.
Roll up tightly from long side, seal well.
Taper ends.
Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal.
Gash tops diagonally every 2 1/2 inches 1/8 inch deep.
Beat egg white just till foamy add 1 tbsp. water
Brush tops and sides of loaves, and sprinkle with poppyseeds.
Cover, let rise till double (about 1 hr.) Bake at 375 degrees F.
till light brown for 20 minutes, brush again with egg white mixture.
Bake another 20 minutes longer.
Remove from sheets and cool.
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