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.
HERBED BREAD TWISTS
A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. -Deb Stapert, Comstock Park, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese. , Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes. , Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° until light golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ONION LOVER'S TWIST BREAD
Ancient recipe. This is an involved yeast bread but it is beautiful and tasty! The filling could easily be herbs rather than onion. The paprika makes for a nice color in the filling but it could easily be omitted. Add more herbs though to absorb the butter.
Provided by Pabbit
Categories Yeast Breads
Time 2h45m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Heat oven to 350 F degrees.
- Grease two cookie sheets.
- In a large bowl dissolve yeast in 1/2 cup hot water (105 degrees).
- Add 2 cups flour, the sugar, milk, salt, butter and egg, blending at low speed until moistened.
- Beat 2 minutes at medium speed.
- Stir in remaining flour to form a soft dough.
- Cover and let rise in a warm and dry place until double in bulk, 45-60 minutes.
- Combined all filling ingredients.
- Stir down dough and divide in half.
- Roll each half out to a 18x12" rectangle on a floured surface.
- Cut length-wise in to three 4x18 inch strips.
- Transfer strips to a cookie sheet.
- Fill each strip with filling.
- Use a brush to lightly dampen edges with water and pinched closed.
- Braid the three strips like a pony tail, being sure to pinch ends tightly.
- Tuck them under a bit for a beautiful loaf.
- Repeat with second dough on a second sheet.
- Let rise until double, about 45-60 minutes.
- Bake at 350 degrees F for 30-35 minutes.
- Brush with butter when removed from the oven for a glossy finish if desired.
- serve warm or cold.
Nutrition Facts : Calories 1562.8, Fat 56.3, SaturatedFat 21.9, Cholesterol 177.5, Sodium 2287.8, Carbohydrate 227.1, Fiber 9.5, Sugar 27.7, Protein 36
SESAME TWIST BREAD
I found this recipe in the newspaper 21 years ago, and I thought I had lost it. This was always a favorite with family and friends. Ive tried it in a bread machine, but not quite as good.
Provided by Tammy F.
Categories Yeast Breads
Time 1h45m
Yield 1 Loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients first.
- Place Milk, Honey, Margarine, Salt in a small sauce pan and scald. Sprinke yeast into the very warm water. In large bowl stir until yeast dissolves, then stir in cooked mixture. Beat 5 cups of flour into cooked mixture to form a soft dough. Gradually beat in another 2 cups of flour to make a stiff dough. Turn dough onto a floured surface. Begin Kneading until smooth and elasicy. (You may need to add a little flour as you are kneading) Place dough into a large greased bowl. Let it rise from 1 to 1 1/2 hours.
- Punch down dough and knead it a few times. Divide the dough in half. Divide one of the halves in half again. Divide each of the 3 portions into even thirds so that each set of 3 can be braided. Stack one on top of another on a cookie sheet, starting with the largest then building upwards.
- Place in a warm place and let it rise. Get dough ready by brushing w/ slightly beaten egg. Sprinkle Sesame seeds over the loaf and bake 45 minutes at 375 degrees.
Nutrition Facts : Calories 578.6, Fat 8.5, SaturatedFat 2.5, Cholesterol 38.1, Sodium 860.4, Carbohydrate 107.5, Fiber 4, Sugar 9, Protein 16.6
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- 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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- The night before, or at least two hours before baking: In a small saucepan over medium heat, bring the milk just to a boil, 2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the microwave, about 1 minute. (This scalds the milk to kill any enzymes that might prevent the yeast from doing their thing.) If you find a film on the surface of the milk after heating it, just pour the milk through a sieve. Add the butter and stir until melted. Let the mixture cool slightly until warm to the touch, but not hot, about 100 to 110 degrees F. Sprinkle the yeast on top and let sit until foamy. If the milk-yeast mixture does not foam, you may want to start over to make sure your yeast is active.
- Meanwhile, in a large bowl, mix together the flour, granulated sugar, and salt. If not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour can make dough dense.
- When yeast is foamy, add the egg and egg yolk, yogurt, and vanilla to the yeast-milk mixture and whisk to combine. Mix the wet ingredients into the dry, until all the flour is incorporated and a wet, sticky dough forms.
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