Recipe

Elaines Light White Amish Loaves With Sesame Seeds Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 7 months, 1 week ago This recipe makes three large, beautiful loaves, and they have a distinctive tender, buttery taste…even though NO butter is used except for brushing! Prep:20m Cook:50m Servings:6	Chefelaine
	delicious

BAKED!

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Ingredients

7 cups unbleached flour

3 whole eggs

1/2 cup canola oil

1 tbsp salt (sounds like a lot, but considering this recipe makes three large loaves, the amount of salt is negligible)

1 tbsp baking powder (assists the yeast)

1 pkg traditional bakers’ yeast

2 tsp raw sugar for the yeast activation

1 3/4 cups cold water for the dough

1 3/4 cups warm water for the yeast

Sesame seeds for sprinkling

Directions

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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Comments

aussie_meat_pie 7 months, 1 week ago said:
Sounds great!!!

lacrenshaw 7 months, 1 week ago said:
What Maryanne says, elaine!
Lorraine

capebretonqt 7 months, 1 week ago said:
I love homemade bread, Elaine, and this sounds like a good recipe. A simple tip I use in helping the dough rise is to place a cake pan of boiling water on the bottom rack of the oven, place the bowl of dough on the rack above that, and close the door. Voila .... you have your own instant proofer. Hope that tip helps someone out there.
Thanks for sharing!

juels 7 months, 1 week ago said:
These do look and sound fantastic! Thanks for sharing such great recipes!

momo_55grandma 7 months ago said:
Wow Chef you got some great bread goin here thanks bunches high5

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