Sesametwistbread Recipes

SESAME TWIST BREAD

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.

SICILIAN SESAME SEED BREAD

Steps:

• In a large glass measuring cup, dissolve the sugar and yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy.
• Add 2 cups of flour and salt to the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix until a dough starts to form. Add 2 more cups of flour and let mix until a smooth ball of dough is formed. It too wet, add 1 -2 tablespoons more flour. Do not let the dough get to dry. It should be slightly sticky. Let knead for about 5-10 minutes in total.
• Place the dough in a large oiled bowl and cover with plastic wrap. Let it rise until doubled about 2 hours. (I usually place in my oven with the light on).
• On a floured board, punch down the dough, divide it in half and shape two thick loaves or four baguettes.
• Transfer loaves a floured baker's couche or large cotton dish towel. Cover the loaves and let rise in a warm place for about 2 hours until doubled again in size.
• Preheat the oven at 450 degrees for 30 minutes. Place a cast iron skillet on the bottom rack and let heat as well.
• When ready to bake, mix the egg and water to make a wash. Brush the egg wash over the loaves and sprinkle with sesame seeds.
• Place the loaves on baking sheet or a french loaf baking pans.
• Put the baking pan on the middle rack.
• Add 10 ice cubes to the cast iron pan. This will create the steam for a great crust. Add 4-6 more cubes halfway through for more steam.
• Cook for 35 minutes until the bread is a nice golden brown.
• Let the bread cool before slicing.

SESAME TWISTS

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.