Nola Cuisine

• 1 Cup Warm Water (110 degrees F)
• 1 Tbsp Active Dry Yeast
• 1 Tbsp Granulated Sugar
• 2 Cups All Purpose Flour
• 1 Cup Bread Flour
• 1 1/2 tsp Iodized Salt
• 2 Tbsp Lard or Vegetable Shortening
• Sesame Seeds
• 3 Tbsp Extra Virgin Olive Oil
• For the Egg Wash:
• 1 Egg
• 2 Tbsp Cold Water

1. Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
2. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
3. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions.
4. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.
5. Alternatively, you can let the machine do the work.
6. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
7. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.)
8. Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough.
9. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
10. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree oven for 10 minutes.
11. Turn the heat down to 375 degrees for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.

• The object is a nice crisp crust and a light center, you don’t want a real chewy, hearty bread for this sandwich.