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1
Combine milk and water in a microwaveable jar and heat for 1 minute.
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2
Put yeast in a small bowl with the sugar and a little of the warm milk and water mix and allow to prove. It takes about 10 minutes. It should have doubled in volume be frothy.
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3
Put flour in a large mixing bowl add salt and pepper and stir to combine.
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4
Add butter and crisco to the flour and rub into the flour.
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5
When the yeast has proved make a well in the middle of the flour and add the yeast and some of the milk and water mixture, stir into the flour, adding a little of the milk and water a little at a time, till a soft dough is formed. It may take more or less of the milk mix depending on the moisture content of your flour.
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6
Put flour on your hands and turn dough out onto a floured surface and Knead for 10 minutes, add extra flour to dough and hands to prevent it from sticking.
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7
When dough is smooth, put into a large bowl that has been sprayed with Pam to prevent it sticking, and cover with Clingfilm and leave to rise, for about 1-1 1/2 hours or till it has doulbed in size. Its is best left in a warm area for this.
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8
After the dough has risen turn out onto a floured surface and knead for 5 minutes, (at this stage the dough can be put into ziplock bags and stored in the fridge for up to 3 days, it will continue to rise, so it needs to be a quart sized bag) then shape into desired loaf shape or put into pre greased loaf pan.
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9
Preheat oven to 400u00b0F.
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10
Cover the dough and leave to rise again for about 15 minutes.
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11
When dough has risen brush with egg wash and sesame seeds and a little kosher salt.
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12
Bake at 400u00b0F for about 30 minutes.
