-
1
Attach the dough hook to heavy duty stand mixer.
-
2
In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
-
3
Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
-
4
Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
-
5
Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
-
6
After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
-
7
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).
-
8
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).
-
9
Oil a large deep bowl.
-
10
Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
-
11
Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
-
12
Punch down the dough and remove to a lightly floured surface.
-
13
Divide the dough evenly in half.
-
14
Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
-
15
Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
-
16
Seal edges and seam of each loaf.
-
17
Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
-
18
Place the two long shaped loaves onto the pan seam-side down spacing apart.
-
19
Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
-
20
In a small cup whisk an egg white then brush over each loaf.
-
21
Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
-
22
Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
-
23
Preheat oven to 375 degrees F.
-
24
Bake for about 30-35 minutes or until golden brown.
