Golden Sesame Braid
|Milk||375 Milliliter (1.5 Cups)|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|All purpose flour||750 Milliliter (3 Cups)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each Or 7 Gram Each)|
|Sugar||50 Milliliter (0.25 Cup)|
|Salt||1 Teaspoon (5 Milliliter)|
|Oriental sesame oil/Vegetable oil||30 Milliliter (2 Tablespoon)|
|All purpose flour||875 Milliliter (3 To 3.5 Cups)|
|Water||15 Milliliter (1 Tablespoon)|
|Sesame seed||30 Milliliter (2 Tablespoon)|
Heat milk and butter to 120°F (48°C).
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, salt, eggs, oil, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 3 cups (750 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a moderately stiff dough.
Put dough into greased bowl, turning once to grease the top.
Cover and let rise in warm place until doubled (about 30 minutes).
Punch down and divide into six equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Roll each into a 12-inch (30 cm) strip.
Braid three strips to form a loaf and put onto greased cookie sheet.
(If desired, tuck ends of braid under and fit into a greased 9 1/4x5 1/4x2 3/4-inch or 23x13x8 cm loaf pan.) Cover and let rise in warm place until doubled (about 45 minutes).
Beat egg yolk and water with fork until well mixed.
Brush braids with egg mixture and sprinkle each with one half of sesame seed.
Bake in preheated 350°F (180°C) oven for 25 to 30 minutes, or until bread sounds hollow when tapped.
Remove from cookie sheet and cool on rack.