Italian Sesame Bread Recipes

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Crunchy and redolent of toasted sesame, this loaf is a great accompaniment to your favorite Italian feast. From King Arthur. Adding 1 tablespoon King Arthur Easy-Roll Dough Improver is optional, but helpful.

Recipe From food.com

Provided by gailanng

Categories     Yeast Breads

Time 3h25m

Yield 1 14 inch braid

Number Of Ingredients 7

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2021-01-15  · Flip over and place on a piece of parchment paper. Repeat with the second half of dough. Cover loosely and allow to rest for 40 minutes. Once …

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Total Time 3 hrs 30 mins
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  • In a large mixing bowl, combine the water and yeast and allow to sit until foamy, about 10 minutes. Add in the salt, olive oil, all-purpose flour and semolina flour. Stir with a wooden spoon until the dough comes together. It will be somewhat loose, but that's okay. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 2 hours.
  • Transfer the dough onto a floured work surface and divide in half. With floured hands, carefully fold the dough onto itself (stretch the outer dough and bring it to center) to create a somewhat smooth rounded dough. It should be rounded and smooth and the bottom and pinched at the top if that makes sense. Flip over and place on a piece of parchment paper. Repeat with the second half of dough. Cover loosely and allow to rest for 40 minutes.
  • Meanwhile, place a large rectangular pizza stone on the center rack of your oven. Remove the top rack if necessary to make space for the bread to bake. Preheat oven to 425°F. You want it to get super hot while the dough rests.
  • Once ready, use a sharp pairing knife or bread lame to make a slit in the center of each loaf. Sprinkle each liberally with sesame seeds. Cut away any excess parchment paper and then carefully transfer each loaf onto the preheat baking stone. You can use a pizza peel or the corners of the parchment paper for this, just be careful. Bake until golden brown, about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely before slicing and serving. Enjoy!
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2017-10-17  · Cover and keep for 1 1/2 hours or until it has doubled in size. Preheat oven to 390°F. Brush the braid with the milk wash (which is made by …

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Instructions. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients — by hand, mixer, bread machine or …

4.7/5 (50)
Total Time 3 hrs 10 mins
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  • Mix and knead all of the dough ingredients — by hand, mixer, bread machine or food processor — until you've made a smooth, elastic dough., Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours, or until puffy., Gently deflate the dough, and divide it into three equal pieces; each will weigh about 9 to 9 1/4 ounces.
  • Roll each piece into a 20"-long rope, tapering the ends slightly., Place the ropes on a lightly greased or parchment lined baking sheet.
  • Braid them loosely; pinch the ends together, and tuck them under., Brush the loaf with the beaten egg white, then cover the braid and let it rise for about 1 to 1 1/2 hours, or until it's quite puffy., While the bread is rising, preheat the oven to 400°F., Immediately before you put the loaf in the oven, brush it again with the egg white and sprinkle the sesame seeds or flax seeds on., Bake the braid for 20 to 25 minutes, until it's golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.), Remove the braid from the oven, and cool it on a wire rack., Store, wrapped, at room temperature for up to 5 days, or freeze for up to 3 months.
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Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1 1/2 hours, until just puffy. To bake the bread: Preheat oven to 425°F. Gently brush the braid with the beaten egg white mixture and sprinkle generously with sesame seeds. Bake at 425°F for 25 to 35 minutes or until the loaf ...
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