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Sesame Wheat Braids

Meet the Cook: When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! -Nancy Montgomery, Hartville, Ohio

32 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm water (110° to 115°)
1/3 cup sugar
1 tablespoon canola oil
1 cup whole wheat flour
2 eggs
1 tablespoon water
1 tablespoon salt
5 to 6 cups all-purpose flour
2 teaspoons sesame seeds

Directions

In a large bowl, dissolve yeast in water. Add sugar and oil; mix
well. Stir in whole wheat flour; let stand until the mixture
bubbles, about 5 minutes.
In a small bowl, beat eggs and water. Remove 2 tablespoons to a small
bowl; cover and refrigerate. Add remaining egg mixture and salt to
batter; mix until smooth. Add 4 cups all-purpose flour and beat
until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Divide each half into thirds.

2 of 2

Sesame Wheat Braids (continued)

Directions (continued)

Shape each into a rope about 15 in. long. Place three ropes on a
greased baking sheet; braid. Pinch each end firmly and tuck under.
Brush with the reserved egg mixture; sprinkle with sesame seeds.
Repeat, placing second braid on the same baking sheet. Let rise
until doubled, about 45 minutes. Bake at 350° for 20-25 minutes.
Remove from baking sheet to cool on a wire rack. Yield: 2 loaves (16
slices each).

Nutrition Facts: 1 serving (1 slice) equals 102 calories, 1 g fat (trace saturated fat), 13 mg cholesterol, 226 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.