Recipe - Greek Sesame Bread

1 cup Tepid water
1 cup Tepid milk
2 pack Fast rising dry yeast
2 tablespoon Sugar
2 tablespoon Salad oil
2 pound 3 ounce unbleached white flour
1 teaspoon Salt mixed w/1 tbsp. water

TOPPING
One fourth cup Milk
One half cup Raw sesame seeds
Cornmeal for baking sheets

Mix the warm water and milk in your electric mixer bowl. Dissolve the
yeast. Add the sugar, oil, and 4 cups of the total flour. Whip for 10
minutes and add the salted water. If you have a very strong mixer, such as
a KitchenAid, you can use the dough hook to blend in the remaining flour.
If not, you must do it by hand. Knead the dough for several minutes so that
it is smooth and elastic. Place the dough on a plastic counter, and cover
with a large inverted metal bowl. Allow to rise until double in bulk and
punch down. Allow to rise a second time and punch down. Divide into 2
halves. Roll each onto a ball and punch a hole in the center. Work with the
dough until you have a round circle about 13 inches in diameter. Place each
loaf on a greased baking sheet that has been dusted with cornmeal. Brush
the tops of the loaves with a bit of milk and top with the sesame seeds.
Bake at 400 degrees until golden and light, about 25 to 30 minutes.

Serving Ideas : Makes 2 loaves

NOTES : See recipe for Greek Sesame Circles for another way of using this
bread dough.

Posted to MCRecipe Digest V1 #340

Recipe by: frugal gourmet 3 ancient cuisines

From: Kari Boyington gjkboy@SNET.Net

Date: Thu, 12 Dec 1996 17:56:40 0500 (EST)