Crusty Bread

Makes: 1 loaf/12 rolls

Ingredients:

6 cups flour
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
Sachet dry yeast
2 cups lukewarm water
1 tablespoon oil
1 tablespoon sesame seeds

Convection Microwave Method:

1. Combine flour, salt, sugar and yeast in a large bowl; make a well in the center. Pour in water and oil.
2. Mix with a wooden spoon until almost all the flour is combined, then knead to form a soft dough. Knead for 5 minutes.
3. Place in a lightly greased bowl; cover with plastic wrap. Prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C), until dough has doubled in size.
4. Turn out and knead lightly. Shape to fit a 9 x 5 inch (24 x 13 cm) greased bar tin.
5. Cover with plastic wrap and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove dough from oven.
6. Preheat oven to 425 degrees F (220 degrees C).
7. Brush top of dough with milk and sprinkle with sesame seeds.
8. Place on Low Rack, cook for 20-23 minutes on LOW MIX/BAKE, until bread sounds hollow when tapped.

Crusty Bread Rolls:

1. Follow steps above, but divide dough into 12 equal portions.
2. Knead each roll. Place into a 11 x 7 inch (27 x 18 cm) slab tin.
3. Cook for 20-22 minutes on LOW MIX/BAKE.