Golden Sesame Braid Bread

Sesame Braid Bread

This Golden Sesame Braid Bread is a festive loaf and is easy to make. Using regular flour (not bread flour), eggs, and milk, it is different than your normal homemade bread.

Basic Instructions on Milk in Bread

The recipe calls for scalded and then cooled milk. I just warmed mine enough to melt the butter. Back in the day when milk was not pasteurized, milk was always scalded when used in cooking and baking. Then it had to be cooled to lukewarm so it was not too hot, or it would kill the yeast. Many cookbooks still carry those instructions: scald milk, then cool to lukewarm. I just make it lukewarm to begin with since the milk I use is pasteurized.

sesame braid bread

The braid – almost ready to go into the oven.

Mixing and Braiding

I mixed this up in my Bosch Mixer and it was simple enough. Kids will enjoy helping to “braid” the bread. The glaze of egg and water helps give it a golden glow, and the sesame seeds on the top help give it added appeal.

If you want to speed it up a little, you can add a little more yeast. As it is, the total time from mixing to coming out of the oven for me was just two and a half hours. This Sesame braid bread is well worth the time and effort.

Sesame Braid Bread

I found this Sesame Braid Bread recipe in a cookbook I was given as a bridal shower gift in 1984. The cookbook is called Country Fair Cookbook (Every Recipe a Blue Ribbon Winner).

Sesame Braid Bread

 

Golden Sesame Braid
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A golden braid of bread that will have you coming back for more. This recipe takes just a little more time and effort - but not enough to make you want to skip making it. Let kids help you braid the bread for added fun.
Ingredients
  • 1½ cup milk, scalded (which I do not do - see above)
  • ¼ cup shortening
  • ¼ cup sugar
  • 1 Tbsp. salt
  • 1 Tablespoon yeast
  • ½ cup lukewarm water
  • 3 eggs
  • 7½ cup sifted flour
  • 1 egg, beaten
  • 1 Tablespoon water
  • 2 Tablespoon Sesame seeds
Instructions
  1. Combine milk, shortening, sugar, and salt. Heat enough to melt butter.
  2. Cool to lukewarm.
  3. Dissolve yeast in lukewarm water
  4. Add yeast, 3 eggs, and 2 cups flour to the milk mixture
  5. Beat until smooth, about 2 minutes
  6. Gradually add enough remaining flour to make a soft dough
  7. Knead 8-10 minutes on floured surface
  8. Place in lightly greased bowl and let rise until double (about one hour)
  9. Divide dough into six parts.
  10. Roll each part into a 12-inch strip
  11. Braid three strips together to form the loaf
  12. Place on a greased tray
  13. Brush braids with glaze made with egg and water, then sprinkle with Sesame seeds
  14. Allow to rise again until double (about 45 minutes)
  15. Bake at 350 for 30 minutes or until done

sesame braid bread

Poppyseed Bread

poppyseed bread

This poppyseed bread recipe is a tried and true tradition in our house.

It is so easy to make, and it’s also very moist. I used to make a dozen of these at Christmas to share with our children’s school teachers. The pans I used were the mini-loaf pans. The bread is easy to freeze and nice to have for the time you need an easy pull-out-of-the-freezer snack when you need a quick addition for an “everybody’s coming over to hang out” event.

Fix this for teacher appreciation week or for other times when you want a special homemade gift for a friend. I can guarantee that it will be a hit.

To mix this recipe, you just put everything into the mixer bowl and beat it for two minutes. When that is done, you pour the batter into your bread pans. Be sure to grease and flour the pans first. To do that, just dab some vegetable oil inside the pan – on all sides and the bottom. Then put about a tablespoon of flour into the pan and move it around from side to side until the entire inside of the pan is coated with flour. This helps keep the batter from sticking to the sides of the pan.

How hard is that?!

Oh, and one other thing. Don’t forget that eating poppy seeds prior to a drug test can give you a false positive. Just to be safe, stay away from this bread if you’re due to have bloodwork done. 🙂  Other than that, go ahead and enjoy!

Poppyseed Bread

 

Poppyseed Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
I always make extra of this recipe and put some in the freezer. It's a great one to serve after Christmas caroling, for gifts, or just for a Sunday evening snack.
Ingredients
  • 3 cups flour
  • 2 cups sugar
  • ¾ cup oil
  • 3 eggs
  • 1 ½ cups milk
  • 1 ½ tsp. salt
  • 1 ½ tsp. almond flavoring
  • 1 ½ tsp. butter flavoring
  • 1 ½ tsp. b. powder
  • 1 ½ tsp. poppyseed
  • 1 ½ tsp. vanilla
Instructions
  1. Beat all 11 ingredients for two minutes.
  2. Pour into greased and floured bread pans.
  3. Bake at 350 for 1 hour.
  4. Cool 10 min. before removing from pans. Makes 2 loaves.

Pinterest Poppyseed Bread

 

Homemade French Bread

French BreadHomemade French Bread

What better bread to serve with spaghetti, lasagna or fettuccine than some homemade French bread?!  Always a family favorite, this recipe was usually the request of our oldest when he chose his menu for his birthday supper.  I’ve used this bread to make garlic bread.

I’ve made it so often that I don’t need the recipe, and I’m  happy to share it with you.  You’ll just need the normal bread ingredients, including yeast, sugar, water, salt, flour, and Crisco or vegetable oil.

This bread can be rolled out using a rolling pin, or you can just pat it out into a rectangle. Roll the bread up, beginning at the wide end, and place the seam side down on the tray. Using a serrated knife, put diagonal slices part-way in the bread.

The recipe calls for an egg and milk glaze; I just use milk.  Sprinkle sesame seeds on top.

For garlic bread, slice the bread lengthwise (after it is baked) and butter, then sprinkle garlic powder over the top. Broil in oven until lightly browned.  OR you can slice it into regular slices and butter one side, then wrap in tin foil and heat through in an oven.

Now that we are part-time empty-nesters, I am able to freeze one of the loaves when I make this recipe. Sometimes I fix the second one for garlic bread and put it in the freezer so it is ready for the next time.

French Bread
Author: 
Recipe type: French bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 2 Tbsp. sugar
  • 2 Tbsp. veg. oil (or Crisco, melted)
  • 2 tsp. salt
  • 2 cups hot water
  • 2 Tbsp. yeast
  • ½ cup warm water
  • ½ tsp. sugar
  • 7 cups bread flour
Instructions
  1. Dissolve yeast in ½ cup warm water with ½ tsp. sugar
  2. Combine Veg. oil, sugar, and salt with hot water
  3. Combine the two mixtures
  4. Add 7 cups flour
  5. Knead on floured board until the dough is elastic, or use your dough hook on the mixer to knead the dough.
  6. Put into greased bowl, turning so the dough is coated. Let rise until double.
  7. Punch down and let the dough rest for 10-15 minutes.
  8. Roll out into a rectangular shape, then roll up jelly-roll style.
  9. Put on greased cookie tray. Cut diagonal slices on top of the bread.
  10. Brush with milk, OR use 1 beaten egg mixed with 2 Tbsp. milk.
  11. Sprinkle sesame seeds on top
  12. Let rise until double
  13. Bake at 400 for 20 minutes. This recipe makes 2 loaves.

 

Pinterest French Bread

Cornmeal Rolls

Cornmeal Rolls – A Family Favorite

I came across this recipe for cornmeal rolls over twenty-three years ago, and I can’t begin to tell you how many times I’ve cooked up this cornmeal mush and baked these rolls.  Between family, extended family and church events, it’s one of the most frequently asked for rolls I make.  I don’t even know when the last time was that I needed to look at the recipe when mixing them up.   These rolls are a yeast roll, and after you cook the mush of milk, sugar, cornmeal, butter and salt, you just add normal yeast dough ingredients.

Cornmeal Rolls

One thing I like about these rolls is that I can stagger the timing.  Some days I just mix them from start to finish.

Some days I just mix them from start to finish. It’s a fun way to make these rolls when i have plenty of time.

Some days I mix up the dough and put it in the refrigerator. The next day, I get the dough out of the fridge, roll out and cut into whatever size I need, let them rise for a few hours, and then bake them.  These work great for a Sunday lunch.  Put them on trays, then head out to church.  By the time you get home, they will be ready to pop into the oven.

Other times I cook the cornmeal mush a few days ahead and then finish them the day I need to serve the rolls.  The dough will be good for one to two days in the fridge.  After two days, my kids complain they taste “yeasty”, so I’ve learned to plan my time so the dough isn’t in the fridge more than a day or two at the most.

Some days I mix a double batch and then do half of them and put the rest in the fridge, then bake them fresh a day or two later.

You will have 24-36 rolls per batch, depending on the size cutter you use.  For sandwiches, I use a larger cutter.

A few hints: 

Another thing about these rolls is that you want the dough to be a little sticky -about the texture of cinnamon rolls or even more sticky.  Don’t add flour like you would for regular yeast rolls or bread, or you’ll be disappointed.

Now that I’ve half-scared you,  here’s the recipe.  Go ahead, give it your best shot.  They are so worth the effort and the time they take.  After all these years, I still have days when they just don’t turn out right – so don’t feel like a failure if you can’t claim a blue ribbon on your first try.

I clipped this from a Country magazine.  Find more great recipes at www.tasteofhome.com.

 
Ingredients
  • 1 stick margarine
  • ½ cup sugar
  • 2 tsp. salt
  • ⅓ cup cornmeal (not self-rising). Yellow or white cornmeal can be used
  • 2 cups milk
  • 2 eggs, beaten
  • ¼ cup warm water
  • 1 Tbsp. yeast
  • 4+ cups bread flour
Instructions
  1. Cook margarine, sugar, salt, cornmeal, and milk in kettle; stir until thick like mush.
  2. Cool until lukewarm
  3. Beat 2 eggs; add to the mush mixture
  4. Dissolve yeast in warm water
  5. Add to the mush mixture and mix well.
  6. Add flour until dough is a sticky texture.
  7. Stir continually until it becomes like a cooked mush. Cool to lukewarm.
  8. Beat 2 eggs; add eggs to the mush mixture.
  9. Dissolve 1 Tbsp. yeast in ¼ cup warm water.
  10. Add to the mush mixture.
  11. Mix well.
  12. Add 4 cups bread flour or more if needed.
  13. Let dough rise.
  14. Roll out and cut into circles (you choose the size).
  15. Put on greased cookie tray.
  16. Brush with melted butter.
  17. Let rise until double
  18. Bake at 375 for 15-20 minutes.
  19. Remove from oven and brush tops with butter
  20. Dust with cornmeal on the tops (optional)
 Cornmeal Rolls