Ingredients
2 tablespoons poppy seeds (or sesame seeds)
1 tablespoon butter
4 tablespoons water
1 tablespoon all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
2 tablespoons vegetable oil
1 1/2 cups warm water (120°F to 130°F)
1 1/2 teaspoons active dry yeast
4 cups bread flour
Step by step
In a KitchenAid Stand Mixer using the Flat Beater Accessory, mix flour, yeast and water. Beat on medium speed until a soft dough forms. Cover and let rise in a warm place until doubled, 45-60 minutes.
Using the Dough Hook Accessory, knead dough for 2 minutes. Add oil and salt; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Fold sides into center. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-inch rectangle. Grease a baking sheet; sprinkle with cornmeal. Place dough on prepared pan. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 425°F.
Meanwhile, for glaze, combine flour, water and butter in a small saucepan. Cook and stir over medium heat until thickened to the texture of yogurt, 2-3 minutes. Remove from heat.
Using fingertips, press several long lines into dough. Brush with glaze. Sprinkle with poppy seeds.
Bake on middle oven rack for 20 minutes. Preheat broiler. Broil until top is dark golden brown, 1-2 minutes. Serve warm.