All products put in the bread machine bucket according to the instructions, turn on mode "Dough" and bring to readiness. Or knead the dough in the usual way.

Let go (the dough should double).

Spread the dough on the table and begin to shape the loaf. First, roll out the dough with a rolling pin into the reservoir.

Then begin to fold the dough into a roll, but with a little subtlety. After each full rotation of the dough when rolling primitives the edge of the roll to the layer of dough with your fingers and then tightly. And so it is necessary to do before the end of the collapse of the entire loaf. When minimized does not need to roll the dough very tight and at the same time, we should avoid voids between the layers of dough.

The edges of the roll also need to straighten, to avoid different irregularities and bumps, and did not get extra air. It turns out a neat bar in the form of sausages. The baton is carried on in such a way as to achieve uniform and smooth inside crumb of the finished bread. The crumb becomes dense, smooth but with good texture.

Molded thus the baton laid on a baking sheet (covered with parchment paper) seam side down. Put the pan with the test workpiece into the oven for proofing at a temperature of 30*C, while the workpiece will not be doubled.

After that, the workpiece is make cross cuts with the workpiece with the beaten egg yolk with 1 tbsp water, sprinkle with white sesame seeds. On the button I started to make cuts after proofing the dough pieces, the dough with not much spreading at the lines of cuts. Cuts do need to ensure that when proofing and baking the workpiece did not crack in other places, and especially at the bottom.

Bake the loaf and put in oven at a temperature of 200 ° C and, when the crust is Golden to red in color (about 7-10 minutes), turn down the gas to 170-180 ° C and bring to readiness (minutes 25). Then put the bread on a wire rack to cool completely. Bon appetit!!!