Toast sesame, caraway, and anise seeds in a skillet for two minutes, then transfer them to a plate to cool.Transfer the loaves to racks and let cool before serving or slicing. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. In a bowl, whisk egg yolks with 1 tablespoon water. (The risen loaves can be frozen, wrapped, for up to 2 weeks top and bake just before serving.) Let stand for 1 hour, until the loaves have nearly doubled in bulk. Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl.Take 1 of the ropes and, starting from 1 end, form the dough into a coil tuck the ends under the completed coil. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Cut the dough in half and let rest for 5 minutes. Turn the dough out onto a lightly floured work surface and press to deflate. Lightly oil 2 small cookie sheets and dust them with cornmeal.Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours. Using oiled hands, transfer the dough to a large oiled bowl. ![]() Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. If it is stiff, add warm water a tablespoon at a time. Mix at low speed until a very soft dough forms.In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs 1 1/2 cups/360 milliliters if not). ![]() Let stand until thoroughly moistened, about 5 minutes.
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