Steps
- Mix 2⅓ cups of semolina flour, ½ cup of yellow cornmeal, 2 tablespoons of granulated sugar, 2 teaspoons of instant yeast, and 1½ teaspoons of salt.
- Add ¼ cup of nonfat dry milk, ¼ cup of softened unsalted butter, ¾ cup plus 2 tablespoons of water, and 1 large egg. Mix, then knead for 10 minutes, until smooth.
- Cover in a greased bowl and rise for 1 hour, until puffy. Grease an 8½ × 4½in / 22 × 11cm loaf pan. Measure ¼ cup of sesame seeds and scatter some inside the pan.
- Shape the dough into a log and place in the pan. Brush with 1 tablespoon of milk and scatter the remaining seeds over the top.
- Cover and rise for 45-60 minutes, until crowned 1in / 2.5cm above the rim. Near the end, preheat the oven to 350°F / 175°C.
- Bake for 40 minutes, until golden and 190°F / 88°C inside. Turn out and cool on a rack.