Ingredients
- 2 PKGS YEAST
- 1/2 CUP SUGAR OR HONEY
- 1 T SALT
- 5 1'2 - 6 C. BREAD FLOUR OR ALL PURPOSE FLOUR ( I OFTEN USE 1 - 2 CUPS OF WHOLE WHEAT PASTRY FLOUR IN PLACE OF WHITE FLOUR)
- 1 3/4 CUPS HOT WATER (12O DEGREES) OR YOU CAN USE MILK FOR PART OF THE LIQUID)
- 4 EGGS SLIGHTLY BEATEN
- 1/2 CUP UNSALTED BUTTER MELTED,
- RICH EGG GLAZE ( 1YOLK OR WHOLE EGG, PLUS 1 T WATER, MILK OR CREAM)
- SEEDS - POPPY OR SESAME
Directions
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IN MEDIUM BOWL STIR TOG FLOURS, SALT, AND YEAST. ADD WATER AND WITH WOODEN SPOON MIX UNTIL YOU HAVE A WET, STICKY DOUGH, ABOUT 30 SECONDS.
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COVER THE BOWL AET SIT AT ROOM TEMP UNTIL THE SURFACE IS DOTTED WITH BUBBLES AN THE DOUGH IS MORE THAN DOUBLED IN SIZE 12 – 18 HOURS.
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WHEN 1ST RISE IS COMPLETE USSE A BOWL SCRAPER OR SPATULA AND LIFT THE EDGES OF THE DOUGH TO TRY TO GET A ROUND BALL TO TRANSFER TO A FLOURED TEA TOWEL OR SILPAT . DUST WITH FLOUR SO IT’S NOT TOO TACKY. LET RISE FOR 1 – 2 HOURS.
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PREHEAT OVEN TO 475 DEGREES. PUT A 4 – 5 QUART POT WITH A COVER IN THE OVEN WHEN YOU PREHEAT.
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CAREFULLY TAKE THE POT OUT AND SORT OF ROLL THE DOUGH INTO THE HOT POT. COVER FOR THE FIRST 30 MINUTES. TAKE THE COVER OFF FOR THE LAST 15 – 30 MINUTES. (I HAVE FOUND THAT IT TAKES ABOUT 15 MINUTES MORE NOT 30 MINUTES WITH THE COVER OFF.