sweet braided loaf

Name: sweet braided loaf
Cook time: 40 min
Cuisine: American
Ingredients: 5 to 5 1/2 cup(s) all-purpose flour; 1/4 cup(s) sugar; 2 teaspoon(s) salt; 1 package(s) active dry yeast; 1 1/2 cup(s) whole milk; 1/2 stick(s) unsalted butter, melted; 2 - large eggs; 1/4 cup(s) cornmeal; - 1 egg white lightly beaten with 1 tablespoon water; - sesame seeds

(1 RATING)

46 Pinches 3 Photos

Terry Haddad

Windermere, FL

Updated on Sep 24, 2013

I love making bread for my family. It's definitely cheaper than buying it, it's more nutritious, and I know exactly what goes in it. Plus, it stays fresh for about three 3 days in the pantry, a week in the refrigerator, and as long as you want if you freeze it. I like to bake 3 or 4 loaves at a time because it's the same work as baking one loaf. I keep one loaf for the week and I freeze the others. When i need bread, I just take it from the freezer, microwave it for 2 minutes, and I have bread that smells and tastes like it's just out from the oven.

Rate

prep time

cook time 40 Min

method Bake

yield

Ingredients

5 to 5 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
1 package active dry yeast
1 1/2 cups whole milk
1/2 stick unsalted butter, melted
2 - large eggs
1/4 cup cornmeal
- 1 egg white lightly beaten with 1 tablespoon water
- sesame seeds

How To Make sweet braided loaf

Step 1

In a large mixing bowl, combine 1 cup of the flour, the sugar, salt and dry yeast. Heat milk and melted butter in a saucepan until the milk is warm (not hot.) Add the eggs and warm milk mixture to the flour mixture. Mix very well for 5 minutes using a wire whisk. Then add the remaining flour and mix with a wooden spoon until dough ingredients are evenly combined and stiff. Turn out onto a floured surface and knead for 5 minutes, until smooth and elastic. Form into a ball and place in a large buttered bowl. Cover bowl with plastic wrap and set in a warm place. Allow dough to rise until doubled in bulk 1 to 1 and 1/2 hours

Step 2

Punch dough down well. Divide into 3 equal portions and roll each portion into a thin cylinder, about 2 feet long. Braid them together and tuck ends under. Place braid on a large baking sheet that’s been sprinkled with cornmeal. Cover loaf with buttered plastic wrap and allow to rise in a warm place until doubled in bulk (about 1 hour.) Remove plastic wrap, and brush with the egg white mixture. Sprinkle generously with the sesame seeds. Bake in 375 F. degree oven to 35 to 40 minutes or until loaf sounds hollow when tapped and the bread is a nice golden brown color.
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