Peda Bread Ii Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Butter margarine | 3 Tablespoon, melted | |
| 5 1/2 to 6 cups all-purpose flour, unsifted | ||
| Flour glaze | ||
| About 2 teaspoons toasted sesame seed or poppy seed (optional) | ||
Directions
In a large bowl, dissolve yeast in water.
Stir in sugar, salt, and butter.
Gradually beat in about 5 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Lightly grease 2 large baking sheets and dust with flour.
Punch dough down, divide into 2 equal parts, and shape each into a smooth ball.
Set each ball on a baking sheet, cover lightly, and let rest at room temperature for 30 minutes.
Then press, pull, and pound with your fist to shape each loaf into an oval about 11 by 14 inches (if too elastic to hold shape, let rest a few minutes longer).
Cover and let rise in a warm place until doubled (45 to 60 minutes).
Using a soft brush dipped in cool water, brush top and sides of each loaf.
Then dip finger tips in water and, with the 4 finger tips of each hand lined up, mark bread like this: press down to metal pan, marking first a l 1/2-inch-wide border around edge,j then lines crosswise and lengthwise, about 2 inches apart (see below).
Let rise, uncovered, until almost doubled (about 45 minutes).
Meanwhile, prepare flour glaze.
Bake 1 loaf at a time in center of a 450° oven for about 15 minutes or until golden brown.
As each loaf comes from oven, apply glaze lightly over sides and top with a soft brush.
If you wish to add seeds, repaint each loaf lightly with glaze and immediately sprinkle with seeds.
Cool on racks.
Stir in sugar, salt, and butter.
Gradually beat in about 5 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Lightly grease 2 large baking sheets and dust with flour.
Punch dough down, divide into 2 equal parts, and shape each into a smooth ball.
Set each ball on a baking sheet, cover lightly, and let rest at room temperature for 30 minutes.
Then press, pull, and pound with your fist to shape each loaf into an oval about 11 by 14 inches (if too elastic to hold shape, let rest a few minutes longer).
Cover and let rise in a warm place until doubled (45 to 60 minutes).
Using a soft brush dipped in cool water, brush top and sides of each loaf.
Then dip finger tips in water and, with the 4 finger tips of each hand lined up, mark bread like this: press down to metal pan, marking first a l 1/2-inch-wide border around edge,j then lines crosswise and lengthwise, about 2 inches apart (see below).
Let rise, uncovered, until almost doubled (about 45 minutes).
Meanwhile, prepare flour glaze.
Bake 1 loaf at a time in center of a 450° oven for about 15 minutes or until golden brown.
As each loaf comes from oven, apply glaze lightly over sides and top with a soft brush.
If you wish to add seeds, repaint each loaf lightly with glaze and immediately sprinkle with seeds.
Cool on racks.
Chef
