Pideh

• 4-4 1/2 cups unbleached white flour
• 2 teaspoons kosher salt
• 1 1/2 tablespoons sugar
• 1 cup warm milk
• 2 tablespoons melted butter
• 1 tablespoon (1 pocket) active dry yeast
• 1/2 cup lukewarm water
• 2 tablespoons melted butter for brushing on loaves
• 1 tablespoon sesame seeds for topping

1. Place the flour, salt, and sugar in a dishpan or large mixing bowl.
2. Make a well in the center and pour in the milk, butter, yeast, and water.
3. Mix it all together with your fingers, adding more flour a little at a time, until the dough is easy to handle.
4. Knead for about 5 minutes, or until the dough is smooth and elastic.
5. Shape into a ball.
6. Spread a little oil on the bottom and sides of the bowl.
7. Add the ball of dough, then turn it over, oiled side up.
8. Cover and set in a warm spot for an hour or more, until the dough doubles in bulk.
9. Punch down the risen dough and knead for a minute or so.
10. Cover and set in a warm spot for an hour, or until the dough doubles in bulk a second time.
11. Butter two 9- or 10-inch round cake pans and set aside.
12. After the second rising, punch down the dough and cut in half with a knife.
13. Roll each half into a ball.
14. On a floured board, roll out each ball into an 8-inch circle about 1 inch thick.
15. Place in the prepared pans, brush the tops-with melted butter, and sprinkle with sesame seeds.
16. Let rise another 30 to 40 minutes, or until doubled in bulk.
17. Place in a preheated 375F oven and bake about 40 to 45 minutes, or until the bread is golden brown.
18. Cool on a wire rack before serving.

unbleached white flour, kosher salt, sugar, warm milk, butter, pocket, water, butter, sesame seeds for topping

Taken from www.cookstr.com/recipes/pideh (may not work)