Cake and Bread

2 packages active dry yeast
1 cup lukewarm water
1 cup milk, scalded
3 tablespoons sugar
1 tablespoon salt
4 tablespoons butter, cut in pieces
1 egg
5 1/2 to 6 cups flour
Cornmeal
2 tablespoons half-and-half
3 tablespoons sesame bread

1. Add yeast to lukewarm water and stir until dissolved
2. In a 1-quart measuring cup, combine scalded milk, sugar, salt, and better until dissolved. Cool to lukewarm.
3. Using steel blade of food processor, lightly beat egg. Add egg and yeast mixture to cooled milk mixture
4. Aside, measure half of flour (3 cups flour). Using steel blade, put 2 cups of flour into the bowl and add half of liquid ingredients. Process a few seconds until thoroughly blended. Add remaining cup of flour, 1/4 cup at a time, until dough forms into a slightly sticky, smooth ball around edge of bowl, usually after 2 1/2 to 2 3/4 cups flour. Let ball of dough spin around bowl for 20 to 3o seconds to knead the dough. Turn ball of dough onto floured board, knead for a minute by hand, and form into a neat ball.
5. Transfer dough to a greased bowl and rotate to coat all sides. Cover with a towel and place in a warm, draft-free place to rise for 1 1/2 to 2 hours, or until double in bulk.
6. Repeat procedure, using remaining flour and liquid ingredients. Combine two balls of dough only if making one large loaf.
7. When double in bulk, punch down and turn dough onto lightly floured board; form into ball again. Place each ball of dough into a well-greased 9-inch round cake pan,lightly sprinkled with cornmeal.
8. Brush each loaf with half-and-half and sprinkle with sesame seed. Cover and put into a warm, draft-free to rise for 1 1/2 to 2 hours.
9. Bake at 350 F for 40 minutes, or until loaves are crusty.

1 package active dry yeast
2 cups warm water
1 tablespoon salt
5 to 5 1/2 cups sifted all-purpose flour

1. Soften yeast in 1/4 cup warm water. Set aside.
2. Combine remaining 1 3/4 cups water and salt in a large bowl. Blend in 3 cups flour. Stir softened yeast and add to flour mixture, mixing well.
3. Add about half the remaining flour to the yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto lightly flour surface. Allow to rest 5 to 10 minutes. Knead 5 to 8 minutes, until dough is smooth and elastic.
4. Shape dough into a smooth ball and place in a greased bowl, just large enough to allow dough to double.
5. When dough has doubled in bulk, punch down with fist. Knead on a lightly floured surface about 2 minutes. Divide into 2 equal balls. Cover with towel and let stand 10 minutes.
6. Roll each ball into a 14×8-inch rectangle. Roll up lightly from wide side into a long, slender loaf. Pinch ends to seal. Place loaves on a lightly greased 15×10-inch baking sheet. Cover loaves loosely with a towel and set aside in a warm place until doubled.
7. Bake at 425 F 10 minutes. Turn oven control to 350 F and bake 1 hour, or until golden brown.

Note: To increase crustiness, place shallow pan on the bottom of the oven and fill with boiling water at the beginning of the baking time.

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For more understanding about bread making with yeast, you may want to check Yeast Breads in Breadmaking