Lynchburg Living

Recipes

By Mikael Blido, Account Director, Prototype Advertising

INGREDIENTS:
2 Cups tepid water
2 Tsp Active Dry yeast
1 Tbs Kosher salt
1 Tbs local Honey
6 Cups of all purpose flour
1 Tbs Olive oil
1 Egg
1 Tsp Sesame seeds

INSTRUCTIONS:

1) Pour water and yeast into the bowl of a stand mixer. Allow to sit for 5 minutes. Add flour, honey and salt. With the mixer’s paddle attachment, mix on low speed for 2 minutes. Replace the paddle with the dough hook and mix for 8 minutes. If the dough is sticking, add more flour. The dough should have released from the bowl and look smooth. Drizzle the dough with olive oil and coat completely. Cover mixer bowl with plastic wrap and let sit for 45 minutes. Take the dough out, fold over itself twice and put it back in the bowl for another 45 minutes.

2) Turn oven to 400 degrees. Move the dough to a clean work board and cut in half – put one half back in the bowl. Flatten the remaining half gently against the board, fold the sides in, turn over and let rest for a couple of minutes. Place your hands firmly around the sides of the dough ball and with a rotating motion, shape into a round loaf. Place ball on a parchment lined baking sheet, cover with a clean tea towel and let rest for 60 minutes. Repeat process with other half of the dough.

3) Using a fork, mix the egg with 2 Tablespoons water in a small bowl to make egg wash. Uncover the first loaf and brush with egg wash and sprinkle top with sesame seeds, then repeat with the second loaf. Using a very sharp knife, slash the top of each loaf a couple of times, about 1/4 inch deep. Bake each loaf in the middle of your oven for about 25 minutes, until golden brown and delicious. Allow the bread loaf to rest under a tea towel for at least an hour before cutting into it.