SESAME FRENCH BREAD
Homemade French bread isn't at all difficult to make, and it's perfect alongside Italian foods. If you're not serving a large group, freeze one loaf to enjoy later. -Peggy Van Arsdale, Trenton, New Jersey
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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. Divide in half. Roll each half into a 15x10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal. , Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal cuts across top. Bake at 400° until lightly browned, about 25 minutes. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SESAME SEED MERINGUE BREAD
Toasted sesame seeds add nutty sweetness to airy meringue bread.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes about 30 slices
Number Of Ingredients 4
Steps:
- Heat oven to 300 degrees. Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper, and set aside. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed, until frothy.
- While whisking, very slowly add the sugar, and continue whisking until sugar has completely dissolved and the meringue is stiff, about 5 minutes. Fold in flour until combined. Fold in the sesame seeds.
- Transfer the mixture to the prepared pan, and bake until the meringue is set and lightly browned, 30 to 35 minutes. Remove from oven, turn out bread, and place on a wire rack to cool. When cool, slice as thinly as possible, using a serrated knife. Lay the slices on a parchment-lined baking sheet, return to oven, and bake until slices are lightly browned, 25 to 30 minutes.
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
SESAME SEED BREAD (BREAD MACHINE)
This bread has a fabulous taste from the addition of sesame oil. You can also add other seeds of your choice which I have listed as 'optional.' Cooking time includes cycle time in machine and second proofing. From '100 Bread Machine Recipes' by Vicki Smallwood.
Provided by CulinaryQueen
Categories Yeast Breads
Time 3h5m
Yield 1 Loaf
Number Of Ingredients 11
Steps:
- Place the first four ingredients into your bread machine pan in the order they are listed above.
- Mix the flour with the seeds and pour into the pan, followed by the yeast.
- Set the programme to 'DOUGH'.
- When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.) Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap. Leave it to prove until it has almost doubled in size (about an hour).
- Preheat the oven to 200C/400°F
- Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice. (ex: / / / / or XXXX, etc.).
- Brush the dough gently with the milk then sprinkle the sesame seeds over the top.
- Bake for 25 minutes or until it has turned golden brown. Transfer the loaf to a wire rack and leave it to cool a little before slicing.
Nutrition Facts : Calories 1866, Fat 41, SaturatedFat 6.1, Cholesterol 2.1, Sodium 2350.8, Carbohydrate 321.4, Fiber 14.3, Sugar 5.3, Protein 48
BRAIDED SESAME SEED BREAD
This is the first bread I ever made when I was a kid. I consider it fail-proof, and it's very good. Preparation time doesn't include rising time.
Provided by AmyZoe
Categories Yeast Breads
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Into hot milk, stir sugar, salt, and 1/2 cup butter.
- Cool to lukewarm.
- Sprinkle yeast over warm water in bowl.
- Stir to dissolve.
- Stir in lukewarm milk mixture.
- Add 2 eggs and 3 cups flour and beat at high speed for 2 minutes.
- With a wooden spoon gradually beat in 3 1/2 cups flour and mix with hand until dough is stiff enough to leave the side of the bowl.
- Knead for 10 minutes or until elastic.
- Place dough in lightly greased large bowl.
- Turn dough over to bring up greased side.
- Cover with towel and let rise for 1 1/2 hours in warm place.
- Divide dough in half and cut each half into thirds.
- Roll each third into 26" long strips.
- Braid three strips and pinch ends together.
- On a large greased cookie sheet, form braid into a ring (6 inches in diameter).
- Mix egg with 2 tablespoons water and brush top.
- Brush with 2 tablespoons melted butter.
- Let rise 1 hour.
- Preheat oven to 375.
- Brush with rest of egg mixture and put sesame or poppy seeds on top.
- Bake 45 minutes or until golden brown.
Nutrition Facts : Calories 478.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 99.1, Sodium 821.4, Carbohydrate 70, Fiber 2.8, Sugar 5.3, Protein 12.7
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ITALIAN SESAME BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (53)Total Time 3 hrs 10 minsServings 1
- 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, or until puffy., Gently deflate the dough, and divide it into three equal pieces; each will weigh about 9 to 9 1/4 ounces.
- Roll each piece into a 20"-long rope, tapering the ends slightly., Place the ropes on a lightly greased or parchment lined baking sheet.
- Braid them loosely; pinch the ends together, and tuck them under., Brush the loaf with the beaten egg white, then cover the braid and let it rise for about 1 to 1 1/2 hours, or until it's quite puffy., While the bread is rising, preheat the oven to 400°F., Immediately before you put the loaf in the oven, brush it again with the egg white and sprinkle the sesame seeds or flax seeds on., 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., Store, wrapped, at room temperature for up to 5 days, or freeze for up to 3 months.
SESAME HONEY LOAF RECIPE | KING ARTHUR BAKING
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4.7/5 (21)Calories 200 per servingTotal Time 3 hrs 50 mins
- Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.
- Combine all the dough ingredients, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until a smooth, elastic dough forms, adding more water or flour as needed., Cover the dough and allow it to rise for 60 to 90 minutes, or until it's just about doubled in bulk., Transfer the dough to a lightly greased work surface and shape it into a 12" log.
- Place the log into the lightly greased and semolina-dusted base of an Italian baker or a long covered baker.
- Cover with the lid, and let the loaf rise until very puffy, about 1 hour., About 20 minutes before the end of the rising time, preheat the oven to 425°F., Remove the cover and slash the loaf diagonally three times.
JEFFREY’S GOLDEN DURUM SESAME BREAD RECIPE | KING …
From kingarthurbaking.com
4.6/5 (14)Calories 110 per servingTotal Time 13 hrs 25 mins
- To make the liquid levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, mix the flour, water, and starter until thoroughly combined. Cover the bowl and let the mixture rest at room temperature (65°F to 75°) overnight. , To make the dough: Remove 1/4 cup (57g) from the liquid levain. You can use it to perpetuate a new liquid levain, if desired; otherwise discard it.
- Place the remaining liquid levain and the rest of the dough ingredients (including the sesame seeds) into a bowl large enough to hold about twice the volume of the ingredients. Mix everything together with a bowl scraper or spatula.
- Using the bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl, and fold it over on top of itself; this is called a stretch-and-fold. Turn the bowl 90° and repeat; do this a total of 25 times. The resulting dough will be shaggy.
- Cover the bowl and allow the dough to rest for about 30 minutes at room temperature. Uncover the bowl and give the dough another 25 stretch-and-folds. Continue resting and doing stretch-and-folds at 30-minute intervals over the next 2 hours (for a total of 3 hours).
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4.8/5 (58)Total Time 15 hrs 20 minsServings 1
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the starter: Combine all of the starter ingredients, mixing just until a cohesive dough forms.
- When the starter is ready, it will be filled with large holes and bubbles., To make the dough: Add the water to the starter, and mix until smooth., Add the flour, yeast and salt, and knead the dough until it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.), Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours.
- To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over., Divide the dough in thirds, and roll each third into a 20"-long rope.
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