Golden Sesame Braid Recipe
Golden Sesame Braid Recipe photo by Taste of Home
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Golden Sesame Braid Recipe

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Our daughter won a blue ribbon at the state fair when she submitted this delicious bread. People always comment on the crisp crust and tender inside.
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 32 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 4 eggs
  • 7 to 8 cups all-purpose flour
  • 1 tablespoon cold water
  • 2 tablespoons sesame seeds

Nutritional Facts

139 calories: 1 slice, 3g fat (1g saturated fat), 28mg cholesterol, 236mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 4g protein .


  1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, 3 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 12-in. rope. Place three ropes on a greased baking pan; braid. Pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
  4. Beat remaining egg and cold water; brush over braids. Sprinkle with sesame seeds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Golden Sesame Braid in Best of Country Breads 2000, p37

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Reviewed Apr. 4, 2014

"This bread turned out beautiful. I made this with my bread machine so I divided the recipe in half. The inside is moist and the outside is crusty. It tastes a lot like a loaf of Italian bread."

Reviewed Oct. 10, 2011

"I make most of my breads during the cooler seasons. It fills the house with a wonderful smell. I made one loaf with seeds and one without. Both were delicious. I gave half of each to my friend who in turn shared them at her job. Everyone loved it. Will be making this recipe every year."

Reviewed Nov. 19, 2010

"This bread is definitely something I will make again. It turned out really well, and was delicious."

Reviewed Oct. 30, 2008

"I have used this recipe many times over the years. It makes a beautiful loaf with impressive presentation. I always get high compliments on it. A good variation is to add 1 tsp minced garlic to the dough, and top with an italian seasoning and rock salt. Hope you love it as much as I do!"

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