Ingredients

• 1 cup lukewarm Water
• 1 teaspoon Active Dry Yeast
• 2 cups Bread Flour
• 2 tablespoons Olive Oil
• 2 teaspoons Sugar
• 1 teaspoon Sel Gris Salt
• 1 tablespoon Roasted Garlic and Chive Herb Blend
• 1 Egg White, lightly beaten (for Egg Wash)
• 1 tablespoon Sesame Seed

bon COOK Products Used

Directions

1. Place Silform Mold on Perforated Baking Sheet and set aside
2. Mix lukewarm Water with Active Yeast, Sugar, Sea Salt in a small bowl and allow the Yeast to bloom (5 minutes)
3. Place Flour in Mixing Bowl and add Roasted Garlic and Chives Herb Blend and mix well
4. Add Olive Oil to Mixing Bowl and mix well
5. Slowly add warm water/yeast into the center of the Bowl, pulling the dry ingredients from the sides to the center, hand kneading until dough becomes firm
6. Hand knead into a round ball and place in a clean mixing bowl, then cover with Octagonal Bonmat and place in a warm area
7. Allow to rise for 30 minutes to 1 hour, until dough ball has doubled in size
8. Remove dough ball from mixing bowl and place on Roul’Pat
9. Flatten the rounded dough with the heel of your hand
10.  With Rolling Pin, roll the dough to ¼ thick oval shape
11.  Fold dough by thirds by bringing a third from the left topped by a third from the right
12.  Press firmly on edge and flip 90 degrees
13.  Roll out to about 11 inches, tucking in the ends and pinching lightly to create rounded ends
14.  Place on Silpain. The dough may can be round or elongated, with tapered and rounded, not pointed, ends
15.  Lightly baste top of loaf with Egg Wash, using Pastry Brush
16.  Add Sesame Seeds to top of loaf
17.  Lightly score top of loaf with serrated edge of Santoku Knife, about 2 inches from each end and about 2 inches apart to center of the loaf
18.  Place dough in warm area and allow proofing for 15-30 minutes
19.  Bake for about 35 minutes or until golden brown

Time:

Recipe Yield