Recipe Summary test

14 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes.

  • Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

  • Punch dough down. Cover and let rest 5 minutes. Shape dough into a 21-inch rope; place on a baking sheet sprinkled with cornmeal. (If your pan is not long enough, form the rope into a slight semicircle until it fits.)

  • Using a pair of sharp scissors held almost horizontally, make diagonal cuts about three-fourths of the way through the dough, leaving about 1 1/2 inches between the cuts. The cuts will form triangular pieces; gently pull all these pieces away from the center on alternating sides.

  • Combine 1 teaspoon water and egg white, stirring with a whisk. Combine the poppy, sesame, and mustard seeds. Brush dough evenly with egg white mixture, and sprinkle evenly with seeds. Cover and let rise 30 minutes or until doubled in size.

  • Preheat oven to 400°.

  • Uncover dough, and bake at 400°for 20 minutes or until the bread is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.

Nutrition Facts

121 calories; calories from fat 13%; fat 1.7g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.4g; protein 4.1g; carbohydrates 21.8g; fiber 0.9g; iron 1.5mg; sodium 214mg; calcium 11mg.