The last time I made this bread from the Kitchen Aid booklet, it did not turn out well . . . at all. This time around I couldn’t be happier with the results. I adapted the recipe slightly, as I have been using bulk yeast rather than the packets, and instead of the egg wash, I brushed the loaf with butter before and after baking. I think the total time in labor was about 30 minutes. Honestly, if I ran to the store to buy bread for dinner, it would have taken longer, cost more, and my house would not have smelled as wonderful.
- 2 packages active dry yeast (2 tsp)
- 2 1/2 cups water (110F to 120 F)
- 1 tablespoon salt
- 1 tablespoon melted butter
- 7 cups all-purpose flour (can substitute 1 cup powdered milk)
- 1 Tbsp sesame seeds
- 2 Tbsp butter, melted
- Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. Knead on Speed 2 about another 2 minutes longer. Dough will be sticky.
- Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down and divide in half. Roll each half into 12″ x 15″ rectangle. Roll dough tightly, from longest side, tapering ends, if needed/wanted. Put loaves on greased baking sheets that have been dusted with cornmeal. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- With sharp knife, make 4 diagonal cuts on top of each loaf. Brush with half of the melted butter. Bake at 450⁰ for 25 minutes, then remove from oven.
- Brush loaves with remaining butter.
- Immediately remove from baking sheets and cool on wire racks.