Italian “Supermarket” Bread

• 3 cups King Arthur All-Purpose Flour
• 2 teaspoons Instant Yeast
• 1-1/4 cup Water
• 1/8 cups Rye Flour
• 1/8 cups Non-fat Dry Milk
• 1 teaspoon Baking Powder
• 1-1/2 teaspoon Salt
• 2 Tablespoons Olive Oil
• 1 teaspoon Sugar
• 2 Tablespoons Sesame Seeds (optional)
• 2 Tablespoons Corn Meal (optional).

1. Combine all ingredients in a large bowl, except the sesame seeds and the corn meal, until you have a smooth supple dough. Adjust the water or flour as necessary. Knead for 8 minutes. Then oil dough lightly. Cover and let rise for 45 to 60 minutes.
2. Transfer dough to a work surface and divide dough into three (3) 12 to 13-inch logs. Braid the logs, pinching and sealing both the ends. Transfer the braided loaf to a baking sheet. Sprinkle the baking sheet with corn meal, if using. Cover the dough with a damp cloth and allow it to rise for 45 minutes.
3. Spray the dough gently with warm water. Sprinkle with sesame seeds, if you are using them. Bake the bread in a preheated 400F oven for about 25 minutes, or until it is golden brown. Turn off the oven, crack the oven door open a inch or two. Allow the bread to cool in the oven. Hear it crackle. This is one delicious loaf.

flour, yeast, water, rye flour, milk, baking powder, salt, olive oil, sugar, sesame seeds, corn meal

Taken from tastykitchen.com/recipes/breads/italian-supermarket-bread/ (may not work)