Sicilian Twist Bread Recipe - Cooking Index
Sicilian Twist Bread Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Unbleached flour |
| 2 cups | 125g / 4.4oz | Whole wheat flour |
| 1 | Rapid rise yeast - 1/4 oz | |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| Warm water | ||
| 2 teaspoons | 10ml | Olive oil |
| 1 teaspoon | 5ml | Egg white (large) |
| - beaten with 1 teaspoon water | ||
| Sesame seeds |
In a large bowl, add first 5 ingredients (dry ingredients) and mix together. Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified) Add the olive oil; mix well and turn out on a floured board and knead for 6 minutes.
Add flour only if necessary. Divide dough into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2 braids (using 3 ropes for each). Place on aluminum foil in pan; make some diagonal cuts. Brush with egg whie wash and sprinkle with sesame seeds. Let rise for one hour or more.
Bake on middle rack of 400F oven for 15-20 minutes. Cool on a wire rack.
Winner in foreign specialty yeast breads, Del Mar county fair--1993
Source:
Jo Merrill
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