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KING ARTHUR SICILIAN BREAD

l-l/4 tsp. dry yeast
4 tbsps. warm water
l tbsps. olive oil
l/4 tsp. diastatic malt powder
l/2 cup room temp. water
l-l/4 cups fine semolina flour
l tsp. sea salt
l/2 cup flour
2 tbsps. sesame seeds
l egg white beaten
dissolve yeast in the 4 tbsps. of warm water (about l0 mins.). Whisk in the oil, malt and l/2 cup of water. Mix the two flours and the salt together. Whisk about three quarters of the flour into the yeast mixture. Keep whisking and adding small amounts of flour until the dough comes trogether in shaggy mass. Take the dough from the bowl and knead it vigorously on lightly floured surface for about 8-l0 mins. the dough should become firm, compact and elastic. Rise the dough in a lightly oiled bowl covered with plastic wrap for about l-l/2 hrs or until doubled in bulk. Fold the risen dough then rest it for 5 mins. Flatten the dough into a rectangle then roll it into a long narrow rope about l8-20″ long to form one of the following shapes:
Scaletta (little ladder): curl the rope back and forth on itself.
Lunetta (eyelgasses): curl the rope into a figure that resembles an inverted S.
Corona (crown) after the dough has been flattened to a rectangle score it 3 times at equal intervals with a bench knife. Pull apart slightly at the score marks.
Pan loaf: Instead of flattening the dough into rectangle make it into an oval shapr roughly the length of an 8×4″ loaf pan. Fold the oval in half length wise, pinch the seam tightly to seal and place seam side down in the greased pan.
Second rise: brush the loaf all over with the beaten egg white and sprinkle with sesame seeds. Cover the loaf with plastic wrap or a kitchen towel and allow it to rise until doubled (about l hr.).
Baking: Heat oven 425. Bake the loaf directly on baking stone if possible. Mist or steam the bread 3 times in the first l0 mins. of baking then reduce the heat to 400 and bake for about 20-25 mins longer. Cool the bread on a rack before slicing.

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https://recipes.connorbowen.com/recipe/king-arthur-sicilian-bread/