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In the bowl of a stand mixer fitted with the dough hook attachment, dissolve yeast in warm water. Stir in the sugar and salt. Add the bread flour and mix well for 2-3 minutes on medium speed.
Gradually blend in the all-purpose flour, about 1 cup at a time, until a soft dough forms–you may not use all of the flour.
Turn onto a floured surface and knead until smooth and elastic. Place the dough into a greased bowl and let rise until doubled in size, about 1 hour. Punch the dough down and turn onto a floured surface.
Divide the dough in half and shape each portion into a loaf, approximately 12 inches long. Place each loaf, seam side down, onto a lightly greased baking sheet.
Cover and let rise again until doubled in size, about 30 minutes. Using a sharp knife, make four shallow slashes across the top of each loaf.
Preheat the oven to 400 degrees.
In a small bowl, whisk together eggs and water. Brush egg mixture over the loaves and sprinkle with sesame seeds.
Bake for 20-25 minutes, or until golden brown. Remove to wire racks to cool.