Elaines Light White Amish Loaves with Sesame Seeds Recipe

How to make it

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• Activate the yeast in the warm water and sugar. When bubbly, it is ready to add to the dry ingredients.
• While the yeast is activating, assemble all dry ingredients.
• Make a well in the center of the dry ingredients
• Add the eggs
• Add the cold water
• Add the oil
• When yeast is bubbly, add it to the bowl, and combine all thoroughly
• Knead the dough to the smooth & blistered stage (about 10 minutes)
• Add enough flour to the dough to keep it workable
• When kneaded enough, form the dough into a round, smooth ball
• Add a little canola oil to the bowl you mixed the dough in originally
• Place the dough ball topside down into the oil, and then turn it over – both sides are then covered
• Proof the dough in a warm place for about 1-½ hours, or until doubled in bulk
• Form the loaves in round cake pans, which have been buttered (not oiled, or floured; buttered only)
• Prick the dough on top with a sharp knife to form little holes. These holes will absorb the water and butter you will be adding…
• Brush loaves with plain water; allow to dry on the surface
• Now brush the loaves with melted butter or ghee (clarified butter)
• Sprinkle with sesame seeds
• Allow loaves to proof until doubled in bulk
• Bake at 350*F 45 to 50 minutes, or until loaves are golden brown and sound hollow when tapped
• Cool the loaves IN THE PANS for one hour, then you are safe to remove them from the pans and set on a wire rack to remove bottom-side moisture.
• Removing the loaves too soon from the pans will result in a little bit of collapse of height; these loaves are VERY light and well grained, and they will make delicious sandwiches!
• This bread is delicious toasted also!

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