Peda Bread I
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110 Degrees Fahrenheit)|
|Warm milk||1 3⁄4 Cup (28 tbs) (About 110 Degrees Fahrenheit)|
|Olive oil||3 Tablespoon|
|All-purpose flour||6 1⁄2 Cup (104 tbs), unsifted|
|Olive oil||4 Tablespoon|
|Egg yolk||1 , beaten with 1 tablespoon water|
|Sesame seed||4 Tablespoon|
In a large bowl, dissolve yeast in water.
Stir in milk, sugar, salt, and olive oil.
Gradually beat in about 5 1/2 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and elastic (5 to 20 minutes), adding flour as needed to prevent sticking.
Cover dough and let rest at room temperature for 20 minutes.
Knead on a lightly floured board to release air, then pinch off 2 small portions of dough, each about 1/2-cup size, and divide large piece of dough in half.
Shape each portion into a smooth ball.
To make each loaf, flatten a large piece of dough on a greased baking sheet into a flat round cake; poke a hole in the center and, with your fingers pulling in opposition, make a 4-inch-diameter hole; flatten dough rim to make it 10 inches in diameter.
Place 1 of the small balls of dough in center and flatten gently to fill hole.
Brush lightly with olive oil; repeat to make second loaf.
Cover dough with clear plastic wrap and refrigerate for 2 to 24 hours.
When ready to bake, remove loaf or loaves from refrigerator, uncover, and let stand at room temperature for 10 minutes.
Brush each loaf with egg yolk-water mixture and sprinkle with 2 tablespoons sesame seed.
Bake in a 350° oven for 35 minutes or until crust is a de]ep golden color and loaves sound hollow when tapped.
Cool on racks.