|Warm water||1⁄3 Cup (5.33 tbs) (105 To 115 Degrees F)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Granulated sugar||1 Teaspoon|
|Cold water||135 Milliliter, divided (1/3 Cup Plus 1/4 Cup)|
|Bread flour||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Sesame seed||2 Tablespoon, divided|
In a small bowl combine warm water, yeast and sugar; mix well.
Let stand for 5 minutes.
Add 1/3 cup cold water.
In a food processor fitted with bread blade combine 2 cups bread flour, butter and salt.
Process for 20 seconds.
Pour yeast mixture through the feed tube.
Process constantly until the mixture forms a ball, adding a small amount of additional flour if the dough is sticky.
Process for 45 seconds.
Grease a large bowl.
Into the greased bowl place dough, turning to coat surface; cover.
Let rise for 1 hour or until doubled in bulk.
Punch dough down.
Divide the dough into 4 portions.
Shape each portion into a ball; cover.
Let rest for 10 minutes.
Preheat oven to 400 degrees.
Dust a board with flour.
On the floured board roll each portion into a 13-inch circle.
On an ungreased baking sheet place each circle.
In a small bowl combine egg and remaining 1/4 cup cold water.
Brush each circle with egg mixture.
Sprinkle each with 1 1/2 teaspoons sesame seed; prick with a fork.
On bottom rack of oven place 1 baking sheet.
Bake for 4 minutes.
Move the baking sheet to top rack of oven.
Bake for 4 minutes or until golden brown.
Repeat with remaining bread.
In an airtight container store bread for up to 6 to 8 weeks.