Breads & Rolls

Sesame French Bread

Summary

Yield
2 Loaves
SourceMary Szymkowiak (1996)
Prep time
1 hour, 50 minutes
Cooking time
25 minutes
Total time
2 hours, 15 minutes

Ingredients

2 pk
active dry yeast (1/4 oz.)
2 1⁄2 c
water (warm, 110°-115°)
2 T
sugar
2 T
vegetable oil
2 t
salt
6 c
flour (up to 6 1/2 cups)
 
Cornmeal
1
egg white
1 T
water
2 T
sesame seed

Instructions

In large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down, then divide in half. Roll each half into a 15 x 10-inch rectangle. Roll up from long side and seal well. Place with seam side down on a greased baking sheet sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seed. Cover with plastic wrap sprayed with nonstick cooking spray. Let rise 30 minutes. With a knife, make 4 diagonal slits across top of each loaf. Bake at 400° for 25 minutes. 

Magic Marshmallow Crescent Puffs

Summary

Yield
16 Servings
SourceAnn Moore (2002)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1⁄4 c
sugar
1 t
cinnamon
16
regular-sized marshmallows
1⁄4 c
butter
2 cn
crescent rolls

Instructions

Preheat oven to 375°. Combine sugar and cinnamon. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in butter. Place in muffin pans. Bake 10 to 15 minutes, until golden brown. Immediately remove from pans. 

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