Sesame Egg Twist Bread (Makes 2 loaves)
This recipe is my first choice when there’s time to bake a loaf of traditional white yeast bread. The bread is easier to shape than a regular loaf of white bread and looks much more impressive too. I do find that lining the cookie sheet with parchment paper helps when removing the baked loaves.
1 and 1/2 cup milk
1/4 cup vegetable oil
1/4 cup sugar
1 tablespoon salt
1 package active dry yeast
1/2 cup lukewarm water (110-120 degrees)
7 and 1/2 cups flour
1 tablespoon water
2 tablespoons sesame seeds
1. Scald milk and place in large mixing bowl. Add oil, sugar and salt. Stir to dissolve sugar and salt. Cool to lukewarm.
2. Sprinkle yeast on lukewarm water in 1-cup clear measurer. Stir to dissolve.
3. Add dissolved yeast, 3 eggs and 2 cups flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally.
4. Add 2 cups more flour and beat until smooth with electric mixer, scraping bowl, occasionally.
5. Gradually add enough of the remaining flour to make a soft dough that leaves the sides of the bowl. Turn out on floured pastry cloth or surface and knead until smooth and satiny.
6. Place dough in lightly greased bowl; turn over to grease top. Cover and let rise in warm place until doubled in size.
7. Punch down. Divide dough into 6 parts. Roll each part into a 12-inch long strip.
8. Braid 3 strips together to form loaf and place on parchment-lined or greased baking sheet. Repeat for second loaf and put on separate baking sheet. Cover with oiled plastic wrap and let rise until doubled.
9. In small mixing bowl, beat together 1 egg and 1 tablespoon water with rotary beater or whisk. Brush braids with egg glaze. Sprinkle with sesame seeds.
10. Bake in preheated 350 degree oven 30 minutes or until loaves sounds hollow when tapped. Remove from baking sheets; cool on racks.