We like
light whole wheat breads, and these pretty loaves are a little twist on my
usual sandwich loaves. The eggs make a
richer loaf, and the salad oil makes the baked loaves softer and lighter than
butter or shortening. The sesame seeds are a nice topping…you could also use
poppy seeds or just the plain egg wash.
If you use
active dry yeast instead of instant yeast, your rising times will about
double. The mixing directions in this
recipe are mine, not the original. Check out our mixer bread information HERE. Remember, you can also make this recipe by hand too, the way I did for years.
Sesame Wheat Braids
1
Cup Whole Wheat Flour -- 4 ounces
6
Cups Bread Flour -- 1# 11 ounces
1/3
Cup Sugar -- 2 1/2 ounces
1
Tablespoon Salt
2
Packages Instant Yeast -- 4
teaspoons
1
Tablespoon Salad Oil
2
Large Eggs -- divided
1
Tablespoon Water -- to use with eggs
2 1/4
Cups Water -- 120°-125°
2
Teaspoons Sesame Seeds
In large mixer
bowl, with paddle attachment, combine flour, whole wheat flour, salt, yeast, and sugar.
In small
bowl or
1 cup glass measure, combine eggs and 1 tablespoon water, remove 2
tablespoons of mixture and cover and refrigerate it.
Add
remaining egg and oil to flour mixture; then add warm water, while mixer is
running on low speed.
Beat 2
minutes on speed 2 to make a smooth dough.
Change to
dough hook and knead 6 minutes on speed 2 or turn out on a board and knead by
hand 8-10 minutes.
Cover and
let rest in warm place 10 minutes. I leave it right in the mixer bowl, covered
with a lid or plastic wrap. If you cover
the bowl tightly, you don’t need to grease the bowl or dough.
Turn out on
floured board, divide in half, about 1# 12 ounces each, divide one half into 3
equal portions about 9 ounces each..
Roll each
portion into a 15" long rope. Braid
3 ropes together; shape into loaf and place on greased or parchment lined half
sheet. Repeat with remaining half
portion of dough.
Preheat
oven to 350°. Let loaves rise until doubled,
20-25 minutes. Brush braids with
reserved egg mixture and sprinkle with sesame seeds.
Bake at 350°
for 25 minutes or until baked loaf reaches 190-200° when tested with an instant
read thermometer.
Cool on wire
racks. Slice on an angle.
"Taste of Home Complete Country
Cooking"
"2 Loaves" about 16 slices each.
Just wondered if you've tried making the dough in a bread machine. I think I could cut the recipe in half to fit my machine's capacity, but maybe the mixing/kneading would not be the best choice in a bread machine? The loaves look delicious, hope to try this recipe soon!
ReplyDeleteIf you want to make the dough in your bread machine, I would do so, following the order given for your machine, in half if you think that fits it's capacity.
ReplyDeleteI used to do that all the time, until I moved and found that I didn't have the space for the machine, when I usually only made my dough in it, but could use my mixer and processor for a lot of other things too.
Good luck!