Golden Sesame Braid Recipe

4 5 5
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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4 5 5
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

Ingredients

  • 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

Directions

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.
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. 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.
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

Nutritional Facts

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

  • 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
  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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MY REVIEW
Mallory User ID: 9151950 265114
Reviewed Apr. 24, 2017

"I tried the recipe 3 times before it turned out. 110 - 115 degrees of milk and water killed the yeast. The bread looked good, but it was very bland."

MY REVIEW
tammycookblogsbooks User ID: 7112115 31977
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."

MY REVIEW
Viviant73 User ID: 2213487 54787
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."

MY REVIEW
lovelypeach User ID: 991813 204315
Reviewed Nov. 19, 2010

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

MY REVIEW
dmcuestas User ID: 1183498 47995
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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