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Domed loaf is sesame bread.

Cornmeal gives sturdy body and sesame seeds add a nut-like flavor to this round yeast loaf. Warm and sliced, the bread is moist; toasted it is deliciously crusty. Sesame Cornmeal Bread

In a mixer bowl, stir 1 package active dry yeast into 3/4 cup warm water (about 110[deg.]). Let stand for 5 minutes. Add 1/2 cup buttermilk, 2 tablespoons room-temperature butter or margarine, 1/4 cup honey, 1 teaspoon salt, 3/4 cup yellow cornmeal, 1/2 cup toasted wheat germ, and 2 cups all-purpose flour. Beat on medium speed until dough begins to creep up beaters, about 5 minutes. Let rest for 10 minutes.

Stir in 1/4 cup toasted sesame seed (directions follow) and 1/2 cup more all-purpose flour. Scrape dough out onto a floured board. Knead until dough feels smooth, about 5 minutes; add flour, if necessary, to prevent sticking. Turn dough over in a greased bowl, cover with plastic wrap, and let stand in a warm place until doubled in size, about 1-1/2 hours.

Knead dough on a board to expel air, then shape into a ball. Set ball, smooth side up, in a greased 1-1/2-quart souffle' dish (3 in. deep). Sprinkle with remaining toasted sesame seed. Cover lightly with plastic wrap and let rise until dough is 1-3/4 inches above dish rim, about 40 minutes.

Bake in a 350[deg.] oven until loaf is well browned and sounds hollow when tapped, about 50 minutes. Remove from dish and let cool on a rack. Slice slightly warm or cool. Makes 1 loaf, about 2 pounds.--S.T., Mountain View, Calif.

Toasted sesame seed. In a 7- to 8-inch frying pan over medium heat, stir 1/3 cup sesame seed until golden.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:292
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