Using your mixer with dough hook, place water, olive oil, sugar, salt, flour, and yeast in the bowl. Beat until smooth. If using your bread machine, select
dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval,
cover with plastic wrap, and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal.
Press sesame seeds into surface of dough and brush with olive oil. Cover with plastic wrap and let rise in a warm place 30 to 50 minutes or until doubled in size.
Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake 15 minutes or until loaf sounds hollow when tapped.
(A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from oven and cool on a wire rack before slicing.
Makes 1 loaf.
