(makes 2 round loaves)
Topping
In large bowl combine yeast, water, dry milk, honey,
butter, salt and eggs. Whisk till blended.
Beat in flour 1 cup at a time. Cover and let rest in
warm place for 30 minutes at 85°. Turn dough onto
floured board. Knead adding flour (as needed) till it
becomes smooth, about 10 min. Put dough in lightly
oiled bowl. Cover let rise until doubled, about 1
hour at 85°. Divide into 2 portions. Shape each half
into a round loaf. Place on greased baking sheet. Mix
topping with fork, spread evenly over both loaves.
Let rise until doubled. Bake at 375° for 20-30
minutes till golden brown.
Crusty Walnut-Pesto Bread
Combine flour, yeast, salt, and sugar in a food
processor or bowl. Add egg, olive oil, herbs, garlic,
walnuts and cheese. Process until blended. Add hot
water and process until dough is soft, using as much
of the additional flour as needed. Knead for 5
minutes. Put dough into a lightly oiled bowl and
cover with plastic wrap; set in a warm place and
allow the dough to double in volume.
Sprinkle ungreased pan with cornmeal. Punch down
dough and divide it in half. Shape into an oblong
loaf then cut five slashes in the to of each loaf.
Cover with plastic and allow the volume to double.
Whisk egg and water together to make the glaze. Brush
tops with glaze and bake at 400°. At the begining of
baking place an 8-inch cake pan filled with water on
the bottm rack of oven. This will produce a crusty
bread with a soft inside. Bake 25-30 minutes till
golden brown. Makes 2 loaves.
