The sesame bread braid was born during this time when everyone is kneading and trying leavened recipes, so I also started thinking more about leavened recipes rather than other types.
It is a soft bread, and the crust is neither crunchy nor soft… still a really great success, too bad it finished quickly.
You will find sesame only on the surface of the bread, which will give it that extra touch with its taste!
It stays soft for at least 3 days if you store it in a food-grade plastic bag.
Now it’s time to try making my recipe yourself, and if you like, send me your photos, and I’ll post them on my Facebook page with your name.
Kcal 343 per person
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Sesame Bread Braid
- 1 cup Lukewarm water
- 0.5 oz Fresh yeast
- 1 tsp Sugar
- 2 tsps Salt
- 4 tbsps Extra virgin olive oil
- 3.5 cups All-purpose flour
- 2 tbsps Sesame seeds
- 1 tbsp Milk
Preparation of the Sesame Bread Braid
In a bowl or in a stand mixer, dissolve the yeast in the water, then add 100 g (about 0.75 cups) of flour and mix, then add the sugar, salt, and olive oil, and work it by adding the remaining flour until you get a well-mixed dough.
At this point, let it rise in a large bowl covered with plastic wrap, in a warm place for about 1 hour.
Once risen, transfer it to a work surface, reform the ball
divide it into three equal parts and create balls.
From the balls, create 3 strands about 12 inches long and braid them together to form a braid.
Take the baking sheet, line it with parchment paper, and place the braid on it, let it rise again until doubled for about 1 hour.
Once risen, brush the surface of our braid with milk and sprinkle with sesame seeds.
