Publisher Photo
Publisher Photo
Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bread: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bread: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3 eggs
  • 5 to 6 cups all-purpose flour
  • 2 tablespoons sesame seeds

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 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 into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough.
Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Country Bread in Best of Country Breads 2000, p38

Nutritional Facts

1 slice: 104 calories, 3g fat (1g saturated fat), 25mg cholesterol, 99mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3 eggs
  • 5 to 6 cups all-purpose flour
  • 2 tablespoons sesame seeds
  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 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 into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough.
  4. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Country Bread in Best of Country Breads 2000, p38

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