|Chewy Sesame Bread perfect fall lunch with a bowl of my favorite soup|
Soup season is really here. As I type this I am freezing lots of chili from the triple batch I made two nights ago and I have a pot full of stock simmering on the stove tonight for this evening's chicken noodle soup. And, the leaves are finally starting to color and fall around here. I'm so glad, until they really fall and then I will be sorry since we have at least six massive oak trees worth of leaves in our yard to rake up.
This recipe is a family one. This is my grandmother made it, my mom still makes it, and I do too. This is the quickie bread that would get thrown together to round out a meal, or stretch it if extra people are coming over. I like to make it for big groups, since it is a large recipe, and it is easy to do. This bread comes together quickly. And people just like it.
Chewy Sesame Bread
2 cups of warm water
1 T. sugar
1 T. salt
1 t. dill
2 T. yeast
4 cups flour (use at least 1/2 whole wheat)
4 T. butter
3 T. sesame seeds
Add sugar and yeast to water. Add flour, salt, and dill, and knead with machine until the dough can "windowpane" or stretch thin enough to let light through without tearing. About seven minutes in a standing mixer. Or about 30 seconds in a food processor. (Or if you are not worried about developing the gluten structure, just stir together with spoon for one minute- my grandma did this.) Cover the dough with a towel or lid on the bowl and let it rise for 1 hour or doubled in bulk. Spread out the dough on 2 oiled cookie sheets. Melt the butter and pour over the dough. Sprinkle on sesame seeds. Bake for 25 minutes at 375*, until golden brown.