Serves: 5
Total Calories: 472
Yield: 2 Pideh

4 to 4 1/2 cups white unbleached flour
2 teaspoons salt
1 1/2 tablespoons sugar
1 cup warm milk
2 tablespoons melted butter
1 tablespoon (1 packet) 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. Make a well in the center and pour in the milk, butter, yeast, and water. Mix it all together with your fingers, adding more flour a little at a time, until the dough is easy to handle. Knead for about 5 minutes, or until the dough is smooth and elastic. Shape into a ball.

2. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for an hour or more, until the dough doubles in bulk.

3. Punch down the risen dough and knead for a minute or so. Cover and set in a warm spot for an hour, or until the dough doubles in bulk a second time. Butter two 9- or 10-inch round cake pans and set aside.

4. After the second rising, punch down the dough and cut in half with a knife. Roll each half into a ball. On a floured board, roll out each ball into an 8-inch circle about 1 inch thick. Place in the prepared pans, brush the tops with melted butter, and sprinkle with sesame seeds. Let rise another 30 to 40 minutes, or until doubled in bulk.

5. Place in a preheated 375°F oven and bake about 40 to 45 minutes, or until the bread is golden brown. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 472
Calories from Fat: 89

More Recipes from the Great Natural Breads Made Easy Cookbook:
Pita
Lavash
Pideh
Matzoh
Focaccia
Pizza Crust
Dinner Rolls
French-Style Hard Rolls
Whole Wheat Rolls
New York Bagels
Egg Bagels
Teething Biscuits
Soft Pretzels