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Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | tablespoons | Sugar |
Sugar
Sugar (pronounced shoog-er) is the ultimate everyday companion for both sweet baking and savory balance, found in every single pantry across the globe. This classic granulated version consists of fine...
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| 1 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
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| 1 | envelope | Quick Rise Yeast |
Quick Rise Yeast
Quick Rise Yeast, (pronounced - kwik rize yeest), is a finely milled strain of dry baker's yeast designed to cut dough rising times nearly in half. Originally developed for commercial...
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| 3 | cups | All-purpose Flour |
All-purpose Flour
All-purpose Flour, (pronounced AWL-PUR-pus FLOUR), is the foundational cornerstone of everyday home baking and culinary prep. Milled from a balanced blend of hard and soft wheat varieties, it boasts a...
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| 1 | cup | Milk |
Milk
Milk, (pronounced - milk), is the ultimate kitchen chameleon and the undisputed champion of the dairy aisle. Humans have been enjoying this creamy liquid since prehistoric times, turning it into...
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| 1/4 | cup | Unsalted Butter |
Unsalted Butter
Unsalted butter - pronounced un-sal-ted but-er is the ultimate foundation for home baking. This smooth dairy marvel is crafted by churning fresh cream until the rich milk fats separate cleanly...
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| 1 | tablespoon | Olive Oil » approximately |
Olive Oil
Olive oil (pronounced AHL-iv oyl) is the luxurious liquid gold of the pantry shelf, acting as a rich, silky foundation that effortlessly breathes aromatic Mediterranean life into your everyday cooking....
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| 1 | large | Egg |
Egg
Egg, (pronounced - EG). Laid by hens, these versatile culinary essentials feature a nutrient-dense yellow yolk suspended in clear albumen protein within a protective calcium carbonate shell. Serving as the...
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| 1 | teaspoon | Water |
Water
Water, (pronounced WAH-ter), is the unsung hero of every single kitchen across the globe. You boil it, simmer it, steam veggies over it, and use it to deglaze those sticky,...
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| 1 | tablespoon | Sesame Seeds |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 1 Hour | 30 Minutes | 1 hour 30 minutes |
Directions:
Before baking, preheat oven to 375°F / 190°C / Gas Mark 5
For this recipe you can substitute bread flour for the all-purpose flour to create a slightly chewier crumb.
1. Combine: In a large bowl, stir together 2 tablespoons sugar, 1 teaspoon salt, 1 envelope quick rise yeast, and 3 cups all-purpose flour until evenly blended.
2. Heat: In a small saucepan over medium heat, warm 1 cup milk and 1/4 cup unsalted butter together until the mixture reaches about 125°F (52°C) and the butter melts.
3. Stir: Gradually pour the warmed milk and butter mixture into the dry flour mixture using a wooden spoon.
4. Mix: Stir until the dough comes together completely, adding extra all-purpose flour 1 tablespoon at a time if needed to form a soft, pliable dough.
5. Knead: Turn the soft dough out onto a lightly floured counter and knead by hand until smooth and elastic, about 10 minutes.
6. Shape: Form the kneaded dough into a tight ball and place it inside a large greased bowl.
7. Brush: Lightly brush the surface of the dough ball with 1 tablespoon olive oil (approximately) to prevent drying.
8. Rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 30 minutes.
9. Preheat: Heat your oven to 375°F (190°C / Gas Mark 5) and lightly grease a large baking sheet.
10. Whisk: In a small bowl, beat 1 large egg with 1 teaspoon water until smooth and fully blended.
11. Form: Punch down the risen dough, transfer it to the greased baking sheet, and shape it into an even 14-inch-long oval loaf.
12. Glaze: Brush the top of the shaped loaf evenly with the beaten egg wash and sprinkle 1 tablespoon sesame seeds over the surface.
13. Score: Using a sharp knife or lame, cut two clean diagonal slashes across the top of the loaf.
14. Bake: Bake in the preheated oven for 25 to 30 minutes until the crust turns deep golden brown and the bottom sounds hollow when tapped.
15. Cool: Transfer the finished bread to a wire cooling rack and let it cool before slicing.
16. Shelf Life: Store tightly wrapped at room temperature for up to 3 days, or freeze sliced in an airtight bag for up to 3 months.
17. Slice: Let the golden crust cool slightly before cutting thick warm slices!
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