Ingredients
Scale
- 1 1/2 cup lukewarm water (90–110 F)
- 1 tsp active yeast
- 1/2 tsp sugar
- 1 1/2 tsp salt
- 3 1/4 cup unbleached bread flour
- 1/2 cup sesame seeds
Instructions
- In a large bowl, add warm water, yeast and sugar. Stir and let sit for 15 minutes.
- Add salt and flour a 1/2 cup at a time, stirring with a fork in between additions. Once all the flour has been added, knead for 15 minutes on a floured surface. Place dough in a oiled bowl and cover with plastic wrap or a linen cloth and place in a warm place. Let the dough proof for 45 minutes or until it has doubled in size. Fold in longer sides towards the middle like and envelope. Then fold shorter sides towards the middle. Place dough back in vegetable oil-rubbed mixing bowl covered in a cloth or plastic wrap and rest for 30 minutes.
- Pre-heat oven to 475 F . Place a baking pan filled with water on the bottom rack. Prep a baking sheet with parchment paper and cover with flour. Set aside
- On a floured surface, cut dough into 3 equal pieces. Roll the dough out into a 12 inch long rolls and place on floured parchment paper-lined baking sheet. Cover and let the dough rest for 45 minutes.
- Using kitchen shears, cut the dough at 45 degree angle every 2 inches, turning each leaf to the right than left.
- Brush the roll with egg white and sprinkle on sesame seeds. Press the sesame seeds on gently. Bake until brown and bread sounds hollow when you knock on it. About 25-30 minutes. Cool completely.
Notes
Recipe adapted from Pate Smith
- Prep Time: 3 hours
- Cook Time: 30 minutes
