Preparation:
Dissolve yeast and 1 Tbsp sugar in warm water in a large bowl; let stand 5 minutes. Add the remaining 3 Tbsp sugar, 2 cups bread flour, oil, salt and seeds; stir with a wire whisk until smooth. Add 3 1/2 cups bread flour, stirring to form a soft dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 Tbsp at a time, to prevent the dough from sticking to hands. Place dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto lightly floured surface. Divide dough in half, and roll each portion into a 14" x 18" rectangle. Roll up the rectangles, starting with a short edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in a 9" x 5" loaf pan coated with cooking spray. Cover, and let dough rise 45 minutes or until doubled in bulk. Uncover dough, and bake at 375F for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans; let cool on wire racks. |
