Sesame Twist Bread 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.

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.

SESAME HERB PULL-APART BREAD

Steps:

• In a small bowl, mix chives and parsley. In another bowl, mix basil, oregano and thyme. In a greased 10-in. fluted tube pan, sprinkle 1 tablespoon sesame seeds, 2 tablespoons fresh herbs and 1 teaspoon dried herbs., Arrange eight dinner rolls over herbs. Sprinkle with 1 tablespoon sesame seeds, 2 tablespoons of the fresh herbs and 1 teaspoon of the dried herbs. Drizzle with one-third of the butter. Repeat layers. Arrange remaining rolls over top; drizzle with remaining butter. Refrigerate, covered, 12-24 hours., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake rolls, uncovered, 20 minutes. Cover loosely with foil; bake until golden brown, 10-15 minutes longer. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.

HERBED BREAD TWISTS

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.

ONION LOVER'S TWIST BREAD

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.