Golden Sesame Braid Food

GOLDEN BRAIDED SESAME BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs, food coloring and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat 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 fourths. Shape each portion into an 18-in. rope. Place ropes parallel to each other on a baking sheet coated with cooking spray. , Beginning from the right side, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the right side. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. , Beat egg yolk and cold water; brush over braid. Sprinkle with sesame seeds. Bake at 350° 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

SESAME ONION BRAID

Steps:

• In a large bowl, combine 5 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, and 1/4 cup water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add 2 eggs, soup mix, butter, baking soda. remaining warm water and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough 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 portions. Shape each into a 15-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends to seal; tuck under. Repeat. Cover and let rise until doubled, about 1 hour. , Beat egg and cold water; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown., In large skillet, saute onion in 1 tablespoon butter until golden brown. Add garlic; cook 1-2 minutes longer or until garlic is tender. , In a large bowl, beat the cream cheese, onion mixture, parsley and remaining butter until creamy. Serve with bread.

ITALIAN SESAME BREAD

Steps:

• Mix and knead all of the dough ingredients by hand, mixer, bread machine or food processor until you've made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours.
• Gently deflate the dough, and divide it into three equal pieces. Roll each piece into a 20-inch log, tapering the ends slightly. Place the logs on a lightly greased or parchment lined baking sheet. Braid them loosely; pinch the ends together, and tuck them under.
• Brush some of the beaten egg white over the braid; reserving the remainder. Cover the braid and allow it to rise for 1 to 1 1/2 hours, until it's almost doubled in size.
• Preheat your oven to 400° degrees. Brush the braid again with some of the remaining egg white and sprinkle with the sesame seeds. Bake the braid for 20 to 25 minutes, until it's golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.).
• Remove the braid from the oven, and cool it on a wire rack.

DOUBLE-BRAID CHALLAH BREAD WITH SESAME SEEDS

Steps:

• Mix all ingredients except milk and sesame seeds in a large bowl. The dough will be quite sticky at this point.
• Turn out onto a liberally floured board and have additional flour close at hand. Knead, adding flour as it is absorbed, until the dough is no longer sticky and is smooth and elastic, 5-10 minutes.
• Oil a large bowl and place dough inside, turning to coat dough on all sides. Allow to rise 1-2 hours, or until at least doubled in size.
• Divide dough into three sections. Take a third of each of the original three sections and reserve (there will be two braids; a large one for the bottom, and a smaller one for the top).
• Grease a cookie sheet.
• Roll and stretch the three larger sections of dough into ropes a little shorter than the sheet. Cross the tops of the ropes over one another and braid. Tuck braid ends under.
• Repeat step 6 will smaller dough sections, except braid the ropes on top of the first, larger braid.
• Grease double-braid liberally and cover with plastic wrap. Allow to rise 1-2 hours, or until at least doubled in size.
• Preheat oven to 375°F.
• In a small bowl, combine milk and sesame seeds. Uncover double-braid. Use a pastry brush to brush mixture, or your hands to rub mixture, over double-braid.
• Bake bread 20-30 minutes, or until deep golden brown.

GOLDEN SESAME BRAID

Steps:

• In a mixing 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 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.