Ingredients
2 12-3 12 cups flour
2 teaspoons sugar
1 teaspoon salt
1 14 ounces active dry yeast
34 cup water
12 cup milk
2 teaspoons oil
1 egg (beaten)
poppy seeds or sesame seeds (optional) or caraway seed, if desired (optional)
water
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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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Grease 2 cookie sheets. In a large mixing bowl, combine 1 1/2 cups flour, sugar, salt, and yeast. In a small saucepan, heat water, milk, and oil till very warm (120-130 degrees); add this to flour mixture. Blend on low speed till moistened; beat 2 minutes at medium speed. By hand stir in additional 3/4 to 1 1/2 cups of flour till dough pulls cleanly away from sides of bowl. On floured board, knead in 1/4 to 1/2 cups of flour till dough is smooth and elastic; about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel and let rise in warm place till light and doubled in size, about 40-50 minutes. Punch down and divide dough into 18 pieces. Roll each piece into a 8-inch rope. Form a ring, overlapping ends; press to seal. Rise is warm place till light and doubled in size--about 15 to 25 minutes. Brush rings with egg and sprinkle with seeds. Heat oven to 400 degrees. Place a 9x13 pan of water on lowest rack of oven. Place cookie sheet on middle rack over the baking pan. Bake at 400 degrees for 18-22 minutes until golden brown and rings sound hollow when tapped. Remove from oven and immediately brush with water; cool on cookie sheet.