Recipe: Sicilian Twist Bread

SICILIAN TWIST BREAD

2 cups unbleached flour
2 cups whole wheat flour
1 (1/4 oz) package rapid-rise yeast
1 tablespoon sugar
1 teaspoon salt
warm water (enough to make a soft dough)
2 teaspoons olive oil
1 large egg white beaten with 1 teaspoon water
sesame seeds

In a large bowl, add first 5 ingredients (dry ingredients) and mix together.

Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified).

Add the olive oil; mix well and turn out on a floured board and knead for 6 minutes. Add additional flour only if necessary.

Divide dough into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2 braids (using 3 ropes for each).

Place on aluminum foil in pan; make some diagonal cuts. Brush with egg white wash and sprinkle with sesame seeds. Let rise for one hour or more.

Bake on middle rack of 400 degree oven for 15-20 minutes. Cool on a wire rack.

Makes 2 loaves
Source: Winner in foreign specialty yeast breads, Del Mar County Fair, 1993