Golden Sesame Braid Recipes

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.

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.

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.

Steps:

• Bake sesame seeds in preheated 350° oven on ungreased cookie sheet until golden, about 10 minutes.
• Set aside.
• Cream sugars and butter or margarine until smooth.
• Beat in peanut butter and egg.
• Combine flour, 2 tablespoons sesame seeds, the salt, baking soda and nutmeg.
• Add to creamed mixture mixing until blended.
• Shape dough into 1-inch balls.
• Place 2-inches apart on ungreased cookie sheet.
• Flatten criss-cross fashion with a floured fork.
• Sprinkle with remaining sesame seeds.
• Bake at 350° for 10-12 minutes.

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.

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.