ITALIAN SESAME BREAD

YIELD: 1

INGREDIENTS FOR OVERNIGHT STARTER

¾ cups unbleached flour

½ cup warm water

¼ tsp. instant or active dry yeast

METHOD

In a bowl mix the ingredients for the starter. Cover the bowl and leave at room temperature overnight.

DOUGH

3 cups unbleached flour

1¾ tsp. instant yeast

1½ tsp. salt

2 tbsp. olive oil

½ cup plus 2 tbsp. warm water, around 100°F. - 38°C.

METHOD

In a mixer machine mix all the ingredients for the dough and the starter making a ball. At low speed mix it for 10 minutes until becomes elastic. Cover the mixer bowl with plastic wrap and let it rise at room temperature for about 1½ hours or until doubles in volume. Punch the dough to deflate it. 

Divide the dough in 3 equal parts and shape the dough into three 21” long ropes. 

 Brush a bit olive oil on a baking sheet pan and braid the dough ropes in it. Pinch together and bend under the dough ropes at each end. 

TOPPING

Sesame seeds

1 beaten egg white

METHOD

Brush the egg white on top the braided dough. Cover with plastic wrap and let it rise at room temperature for about 1½ hours until dough has doubled in volume.

Preheat the oven at 400°F. - 204°C.

Brush again the dough with egg white and sprinkle on top with sesame seeds.

Bake in the oven for 20 minutes. 

Rise the temperature at 425°F. - 218°C. and bake for 10 more minutes or until the bread is golden brown.