Crusty Old World Sesame Braid |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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this bread needs to be started the day before you want to serve it.... it's a little more involved than a regular yeast bread but not more difficult... the picture and recipe are from King Arthur Ingredients:
poolish (starter) |
1 cup (8 ounces) cool water, about 65°f |
2 cups (8 1/2 ounces0 king arthur unbleached all-purpose flour |
1/4 teaspoon (a pinch) instant yeast, such as saf |
dough |
1/2 cup (4 ounces) cool water, about 65°f |
2 to 2 1/2 cups (8 1/2 to 10 5/8 ounces) king arthur unbleached all-purpose flour |
2 teaspoons instant yeast(remainder of yeast packet, if using one) |
1 1/2 teaspoons salt |
1 egg white mixed with 1 tablespoon water |
1/4 cup (1 1/4 ounces) sesame seeds |
Directions:
1. The Poolish: Combine all of the poolish ingredients, mixing just till a cohesive dough forms. Allow it to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles.
2. The Dough: Add the water to the poolish, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.)
3. Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over.
4. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1 1/2 hours, until just puffy. Gently brush the braid with the beaten egg white mixture and sprinkle generously with sesame seeds. Bake in a preheated 425°F oven for 25 to 35 minutes. Remove from the oven and cool on a rack. Yield: 1 loaf.
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