Recipe: Sesame-Lemon Bread

Sesame Lemon Bread

Here is another recipe from Moosewood, from the days in which I cooked bread every day. I would put the dough on to rise in the morning, and cook the bread at night for dinner.

Sesame – Lemon Bead (Moosewood)

Sponge 2 Tblspn dried yeast 1 cup tepid water
a drop of honey 2 cups unbleached flour
Mix 0.25 cup honey 0.25 cup tahini
0.5 cup hot water 0.25 cup fresh lemon juice
2 tspn salt
Additional 0.5 cup toasted sesame seeds 3 cups more flour

Make a sponge from the sponge ingredients by adding the yeast and honey to the water and leaving for 5 minutes. Add the flour and beat with a whisk until combined. Cover and let rise for 30 to 60 minutes. The risen result is called the sponge.

Beat together the mix ingredients, and beat the mix into the sponge. Keep beating until they are merged. (A dough hook can be used.)

Knead in the additional flour, 1 cup at a time, and the sesame seeds. Knead by hand for 15 – 20 minutes or up to 8 minutes with a dough hook.

Oil or butter a bowl generously. Place the dough in the bowl, moving it around until it has a nicely oiled surface to prevent dryness. Cover the bowl and let rise in a worm place for about 1 hour until it is doubled in bulk.

Punch the dough down and knead again by hand, lightly for a few minutes. The goal is smooth, non-sticky dough. Add flour very slowly, if the dough is too wet.

Grease pans with oil or butter, generously. Sprinkle in some poppy or sesame seeds if you wish. Or grease a tray and sprinkle with cornmeal or polenta.

To cook in a pan, place the dough into the greased pan, press it hard into the corners and floor of the pan, take the dough our again, and return it upside-down. This gives the bread a handsomely shaped surface.

To make a round loaf, roll the dough with a rolling pin or palms of our hands to an oval about 2 cm wide and 2 cm thick. Snugly roll up the oval lengthwise, pinching the end seam tightly. Flatten slightly if necessary.

Cover the end result with a damp cloth an let rise for 30 minutes or so until double in bulk. Brush the top of the loaf with:

  • Butter for a soft crust
  • milk for a brown top
  • water also sprayed on intermittently during baking gives a crisp, French bread type crust.

A hot oven gives a thicker crust.

Preheat the oven to 215 degrees, and cook the dough for ten minutes at this temperature. Turn oven down to 200 degrees C and bake for a further 20 minutes.

1298

Feel free to browse other recipes from our Retro Recipes series. You might also liked our other bread recipes here and here.

 

 

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