Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Attach the dough hook to heavy duty stand mixer. | 2. In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined. | 3. Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently. | 4. Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again). | 5. Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil. | 6. After the yeast has proofed add to the bowl along with remaining 1 cup warm water. | 7. Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes). | 8. Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes). | 9. Oil a large deep bowl. | 10. Gather up the dough and gently knead into a ball (the dough will come together easily after resting). | 11. Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled. | 12. Punch down the dough and remove to a lightly floured surface. | 13. Divide the dough evenly in half. | 14. Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier). | 15. Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge. | 16. Seal edges and seam of each loaf. | 17. Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal. | 18. Place the two long shaped loaves onto the pan seam-side down spacing apart. | 19. Using a razor blade or a small sharp knife slash each loaf 3 times diagonally. | 20. In a small cup whisk an egg white then brush over each loaf. | 21. Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf. | 22. Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes. | 23. Preheat oven to 375 degrees F. | 24. Bake for about 30-35 minutes or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups	divided	0.0	0.0	0.0	0.0
active yeast	1	tablespoon		-	-	-	-
active yeast	1/2	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
bread flour	5 1/2 - 6 1/2	cups		0.0	0.0	0.0	0.0
salt	3	teaspoons		-	-	-	-
sugar	3	teaspoons		18.354	4.5908	0.0	0.0
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.