Ingredients
1 envelope active dry yeast
1/2 c. hot water (105 to 115 degrees)
1/2 c. "Herman" starter
2 tbsp. sugar
1 teaspoon salt
2 tbsp. oil
About 2 1/2 c. flour, divided
1 egg white, slightly beaten
About 3 tbsp. sesame seeds
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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In large bowl, dissolve yeast in the hot water. Stir in starter, sugar, salt, oil, and 1 1/2 c. flour mix well. Stir in sufficient additional flour to make a soft dough. On lightly floured surface, knead dough 5 to 6 min or possibly till smooth. Place in greased bowl; turn to grease top. Cover; let rise in hot draft-free place about 1 hour or possibly till doubled. Punch down dough; divide in half. Shape in 2 balls. On lightly floured surface, roll out each ball into a 6 x 5 x 1/2 inch thick rectangle. Cut in 1/2 inch wide x 5 inch long strips. Roll each strip between palms of hands into a cylinder about 8 inches long. Place 1 inch apart on greased baking sheets. Brush with egg white; sprinkle with sesame seed. Let rise 30 min. Bake in preheated 400 degree oven 15 min or possibly till lightly browned. Remove to racks to cold. Makes 24.