*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast, active, dry 1/4 oz
    1 1/2   ts           Sugar
    1       c            Water, warm 115 F
    2       tb           Water, warm 115 F
    3       c            Flour, all-purpose
    2       oz           Butter, melted (1/2 stick)
    1       tb           Seeds, sesame, white, OR
                         Onions, chopped
                         Seeds, poppy
        Pour the yeast into a clean, small, shallow bowl.
   Add 1 teaspoon of the sugar and 1/4 cup of the warm
   water.  Let the mixture stand for 2 to 3 minutes, then
   stir to dissolve the yeast completely. Place the bowl
   in a warm, draft-free place for 5 to 10 minutes or
   until the mixture looks foamy and has almost doubled
   in volume.
        Measure your flour into a mixing bowl, and make a
   well in the center of the flour.  Pour the yeast
   mixture into this center depression, and then add the
   remaining water, sugar, and melted butter to the yeast.
        Mix the ingredients well with a spoon until a
   soft, spongy dough is formed.  Cover the bowl loosely
   with a warm, damp cloth, and return it to the warm,
   draft-free spot until the dough again doubles in
   volume, about 45 minutes.
        Preheat your oven to 350 F.
        When the dough has risen, place it on a lightly
   floured surface and divide it into six equal parts.
   With a lightly floured rolling pin, roll each part
   into a flat round about 1/4 inch thick.
        Place 2 or 3 rounds on each of two or three
   cookie sheets.  Rub the surface of the rounds lightly
   with cool water, and sprinkle each with 1/2 teaspoon
   sesame seeds, or other topping.  The water will
   basically help the toppings to adhere to the rounds
   when baked.
        Bake the rounds in the oven on the bottom rack
   for about 20 minutes or until the breads are a pale
   golden brown.  (Bake breads in “shifts” if oven size
   does not allow entire recipe to be baked at once.)
        With a spatula, transfer the breads to a wire
   rack to cool. Breads will keep several days if stored
   in a dry, air-tight place.
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :       Chef Willy Coln, Willy Coln’s Restaurant,
   New Orleans
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