What else do you eat with dinner in New Orleans' French Quarter---well, French bread, of course! The sesame seeds make this special.
Yields: 2 loaves
Prep.Time: 20 minutes + rising time + baking time
2 packages Active Dry Yeast (1/4-oz.each)
2 1/2 cups Warm Water (105-110 degrees)
2 tablespoons Sugar
2 tablespoons Vegetable oil
2 teaspoons Salt
6 1/2 cups All-purpose flour (or less)
1 Egg White
1 tablespoon Water
2 tablespoons Sesame seeds
In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of the flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15" x 10" rectangle; roll up from a long side and seal well. Place with seam side down on a greased baking sheet sprinkle with cornmeal. Beat egg white and water; brush over loaves; sprinkle with sesame seeds. Cover wioth plastic wrap sprayed with non-stick cooking spray; let rise until nearly doubled, about 30 minutes. With a very sharp knife, make four shallow diagonal cuts across the top of loaves. Bake at 400 degrees for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved