Ingredients
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2 cups warm water, divided (110 degrees F)
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1 tablespoon active dry yeast
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1/2 teaspoon active dry yeast (or use two .25-ounce packages yeast)
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1 teaspoon sugar
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5 1/2-6 1/2 cups bread flour (more if needed)
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3 teaspoons salt
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3 teaspoons sugar
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5 tablespoons vegetable oil (or use Canola oil, DO NOT substitute butter or shortening for the oil it will affect the texture)
Instructions
- Attach the dough hook to heavy duty stand mixer.
- In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
- Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
- Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
- Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
- After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
- Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
- Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
- Oil a large deep bowl.
- Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
- Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
- Punch down the dough and remove to a lightly floured surface.
- Divide the dough evenly in half.
- Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
- Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
- Seal edges and seam of each loaf.
- Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
- Place the two long shaped loaves onto the pan seam-side down spacing apart.
- Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
- In a small cup whisk an egg white then brush over each loaf.
- Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
- Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
- Preheat oven to 375 degrees F.
- Bake for about 30-35 minutes or until golden brown.