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This tasty sandwich loaf has a beautiful golden interior, and its crust is coated with a crunchy layer of sesame seeds. It makes lovely toast and sandwiches -- especially grilled cheese!
2 1/3 cups semolina
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons regular instant yeast
1 1/2 teaspoons salt
1/4 cup Baker's Special Dry Milk or nonfat dry milk
4 tablespoons butter or margarine
3/4 cup + 2 tablespoons water
sesame seeds, for crust
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes, or until it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
Transfer the dough to a lightly greased work surface, and shape it into a log. Grease an 8 1/2" x 4 1/2" bread pan, and sprinkle it heavily with sesame seeds. Place the log in the pan, brush it with milk or a bit of beaten egg white, and sprinkle it with additional sesame seeds. Cover the pan with a dough cover, or lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch above the rim of the bread pan.
Bake the bread in a preheated 350°F oven for about 40 minutes, or until its interior registers 190°F on an instant-read thermometer. Yield: 1 loaf.
Tip: To bake this loaf in a stoneware bread baking bowl, prepare the dough as instructed. Allow it to rise the first time, then shape it into a round (boule) and place it in your lightly greased, sesame seed-lined bowl. Let the loaf rise for 1 hour, or until it's crowned 1" above the rim of the bowl. Bake the bread in a preheated 350°F oven for 40 minutes, or until its interior registers 190°F on a digital thermometer. Remove it from the oven, and cool before slicing.