Sesame Twist Bread 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:

• 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.

Steps:

• In a large skillet, heat butter over medium heat. Add onions; cook and stir until tender. Stir in paprika; cool completely. , On a lightly floured surface, roll dough to a 16x14-in. rectangle. Spread onion mixture down 1 half of the rectangle. Fold dough lengthwise in half over onion mixture, forming a 16x7-in. rectangle; seal edges., Cut dough lengthwise into thirty-two 1/2-in.-thick strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush breadsticks with beaten egg; sprinkle with sesame seeds. Bake 13-16 minutes or until golden brown. Remove from pans to wire racks to cool.

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.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Whisk together flour, baking powder, salt, and baking soda in a large bowl. Whisk together butter, 1 egg, and sour cream in another bowl, then add to flour mixture and stir with a fork until a dough just begins to form (dough will be very moist).
• Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, and form into a 12-inch-long log.
• Cut dough into 16 equal pieces. Roll each piece into an 8-inch-long rope using well-floured hands, then fold rope loosely in half and twist it once, holding both ends of twist.
• Arrange twists 2 inches apart on 2 ungreased large baking sheets, pressing ends against baking sheet to prevent unraveling.
• Brush tops of twists with remaining egg and sprinkle generously with sesame seeds. Bake until golden, 12 to 15 minutes. Transfer twists to metal racks and cool completely.

Steps:

• Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.
• Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

Steps:

• Set out the sourdough starter,and let it come to room temperature.
• Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
• Prepare Taco filling:.
• Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
• Stir softened yeast mixture into sourdough mixture. Add salt, oil and sour cream sauce mix.Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface, and knead for 8-10 minutes, or til smooth and elastic.
• roll out dough into a 16X12 inch rectangle. cut lengthwise into three strips. spread filling on each strip, leaving 2 inch on the long side of each strip uncovered. Starting with covered long edge, roll up each strip jelly roll fashion. Pinch ends to seal.
• Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
• cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
• In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
• Preheat oven to 350 degrees. Bake loaf 40-45 minutes or til golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning . Remove from baking sheet. Serve warm or cold, tho I prefer warm . Makes 1 loaf.

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.

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.

Steps:

• Grease large baking sheet; set aside.
• Melt butter in a medium skillet over medium heat until foamy. Add onions and paprika; cook until onions are tender, stirring occasionally.
• Spray work surface with non stick cooking spray. Roll thawed bread dough in a 14 x 12 rectangle.
• Spread onion mixture on one side of dough. Fold dough over onion mixture to make a 14 x 6 rectangle.
• Pinch 14 inch wide side of doug to seal. Cut doug into 14 lengthwise strips.
• Gently twist dough strip two times and place on prepared sheet. Press both ends of the strip down on cookie sheet. Repeat with remaining strips.
• Cover with towel. Let twists rise in warm place about 40 minutes or until doubled in bulk. Brusy with egg; sprinkle with sesame seeds.
• Preheat oven to 375 degrees.
• Bake 15-18 minutes or until golden brown.