There are only 55 days until the Wisconsin State Fair, and that means it's time to get you entries in for the Blue Ribbon Baking Contest. Steve Beeson joins FOX6 WakeUp to share his delicious recipe.
1 cup warm water (110 degrees F)
1 tablespoon sugar
1 package Fleischmann’s Active Dry Yeast
3 cups bread flour
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
In a 2 cup glass measuring cup, combine water and sugar. Stir in Fleischmann’s active dry yeast and let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. When ready, add the yeast mixture and process until dough forms a ball, about 5 seconds.
Stop machine and check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process at least 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in the oiled bowl, and turn dough to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours.
Lightly grease two baking sheets. When dough has doubled in bulk, punch down dough and turn out onto a lightly floured surface. Form dough into a flattened round loaf about 10-inches in diameter and then place on a greased baking sheet. Sprinkle top of loaf with sesame seeds and press seeds gently into surface of the loaf.
Cover very loosely with plastic wrap and let rise until almost doubled in bulk, 1 hour. Place rack in center of oven and preheat it to 425 degrees F. Remove plastic wrap from the loaf and place the baking sheet in center of the preheated oven, for 10 minutes. Reduce to heat to 375 degrees F and bake for an additional 20 minutes. The bread is done when the loaf sounds hollow when tapped on the bottom. Cool completely on a rack before slicing. Yields: 1 large loaf.