Three-Seed Epi

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Traditionally known in France as pain d'epi, this beautiful bread gets its name from the wheat stalk it resembles. It works as an edible centerpiece. The recipe can also be made as rolls: Divide the dough into 14 equal portions, shape each into a ball, arrange on a baking sheet, and proceed as the recipe directs in step 6.

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 3 cups bread flour, divided
• 1 tablespoon extra virgin olive oil
• 1 1/4 teaspoons salt
• Cooking spray
• 1 teaspoon cornmeal
• 1 teaspoon water
• 1 large egg white, lightly beaten
• 1 teaspoon poppy seeds
• 1 teaspoon sesame seeds
• 1/2 teaspoon mustard seeds

Directions

1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 2 3/4 cups flour, oil, and salt to yeast mixture, and stir until a soft dough forms.
4. Turn dough out onto a floured surface.
5. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top.
7. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough, If indentation remains, dough has risen enough.)
8. Punch dough down.
9. Cover and let rest 5 minutes.
10. Shape dough into a 21-inch rope; place on a baking sheet sprinkled with cornmeal. (If your pan isn't long enough, form rope into a light semicircle until it fits.)
11. Using a pair of sharp scissors held almost horizontally, make diagonal cuts on both sides of loaf about three-fourths of the way through dough, leaving about 1 1/2 inches between cuts.
12. Cuts will form triangular pieces; gently pull pieces away from center on alternating sides.
13. Combine 1 teaspoon water and egg white; stir with a whisk.
14. Combine poppy, sesame, and mustard seeds.
15. Brush dough evenly with egg white mixture and sprinkle evenly with seeds.
16. Cover and let rise 30 minutes or until doubled in size.
17. Preheat oven to 400°.
18. Uncover dough, and bake at 400° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped.
19. Remove from pan, and cool on a wire rack.

Yield: 14 servings (serving size: 1 slice)