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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jessica Sturm
  • 1 lb. flour
  • 1 tsp. salt
  • 1 tsp. yeast
  • 11?3 cups cold water
  • Olive oil
  • Egg whites
  • Sesame seeds (optional)
Measure 1 cup of flour out of the pound of flour and set aside for later. Mix rest of the pound of flour with salt, yeast and water and let rise until double (about 2 hours).
Mash dough back down with some of the remaining cup of flour and knead. Let rise another hour or until doubled in size.
Knead again and coat the outside with olive oil. Place dough on a pizza stone and let rise one more time (for about an hour, or until doubled in size). Preheat oven to 450 degrees.
Paint the dough with egg whites. Sprinkle sesame seeds over loaf. Take a sharp knife and slash the dough 4 or 5 times across the top. Bake on the pizza stone for 25 minutes or until done.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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