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Golden Sesame Braid

Golden Sesame Braid
"I've made this pretty braid for every celebration in our family for over 30 years. It makes a festive addition to a holiday meal. Everyone looks forward to its soft, fragrant, golden presence."
32 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 to 3 drops yellow food coloring
  • 4-1/2 to 5 cups all-purpose flour
  • 1 egg yolk
  • 1 tablespoon cold water
  • 1 tablespoon sesame seeds

Directions

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar,
  • salt, eggs, food coloring and 3 cups flour. Beat on medium speed for
  • 3 minutes. Stir in enough remaining flour to form a soft dough
  • (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a bowl coated with cooking spray, turning once
  • to coat top. Cover and let rise in a warm place until doubled, about
  • 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • fourths. Shape each portion into an 18-in. rope. Place ropes
  • parallel to each other on a baking sheet coated with cooking spray.
© Taste of Home 2013

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Golden Sesame Braid (continued)

Directions (continued)

  • Beginning from the right side, braid dough by placing the first rope
  • over the second rope, under the third and over the fourth. Repeat
  • three or four times, beginning each time from the right side. Pinch
  • ends to seal and tuck under. Cover and let rise until doubled, about
  • 45 minutes.
  • Beat egg yolk and cold water; brush over braid. Sprinkle with sesame
  • seeds. Bake at 350° 20-25 minutes or until golden brown. Remove
  • from pan to a wire rack to cool. Yield: 1 loaf (32 slices).
Nutrition Facts: 1 slice equals 94 calories, 2 g fat (trace saturated fat), 20 mg cholesterol, 79 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
© Taste of Home 2013