Traditional Braided Sesame And Onion Bread Recipe Video
Sesame onion filled braided bread.
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings16
Main IngredientWhite Wheat Flour
Ingredients
Filling:
1/4 cup butter
1 vidalia onion, chopped
1 clove garlic, chopped
1.5 Tbs grated parmesan cheese
1 Tbs raw sesame seeds
salt
1/2 tsp paprika
Bread:
1/4 cup sugar
1 package active dry yeast
1/4 cup warm water to proof yeast
1 egg
salt
1/2 cup butter at room temp
1/2 cup whole milk
1/2 cup hot water
4-5 cups bread flour
Directions
Prepare filling:
melt butter in a cast iron skillet and saute onions until soft. Add garlic and saute another 2 mins. Add parmesan, sesame seeds
and salt and paprika. Remove from skillet and refrigerate until cold.
Prepare dough:
in a small bowl dissolve yeast in 1/4 cup hot water and add a little ( 1 Tbs) of the sugar to proof.
In the bowl of a standing mixer combine remaining ingredients (only use 4 cups of the flour)
Using the dough hook, stir on low setting to combine ingredients. Add yeast once it has foamed into a bubbly liquid.
Increase speed to knead dough for several minutes, adding additional flour as necessary. When dough forms a ball, remove
from machine and knead by hand on a floured surface until dough is smooth and elastic. Gather into a ball and place
in a greased bowl to rise about 1 hour, or until doubled in bulk.
Punch dough down and divide in half.
Roll each half into a 8x13 inch rectangle and spread 1/2 of filling on each rectangle. Cut each rectangle into three equal strips
lengthwise and roll up each strip to encase filling. Braid three strips together for each loaf. Let rise on greased baking sheets for about 1 hour.
Bake in a preheated 350 oven for 30-40 minutes, until golden. Cool on wire racks.
melt butter in a cast iron skillet and saute onions until soft. Add garlic and saute another 2 mins. Add parmesan, sesame seeds
and salt and paprika. Remove from skillet and refrigerate until cold.
Prepare dough:
in a small bowl dissolve yeast in 1/4 cup hot water and add a little ( 1 Tbs) of the sugar to proof.
In the bowl of a standing mixer combine remaining ingredients (only use 4 cups of the flour)
Using the dough hook, stir on low setting to combine ingredients. Add yeast once it has foamed into a bubbly liquid.
Increase speed to knead dough for several minutes, adding additional flour as necessary. When dough forms a ball, remove
from machine and knead by hand on a floured surface until dough is smooth and elastic. Gather into a ball and place
in a greased bowl to rise about 1 hour, or until doubled in bulk.
Punch dough down and divide in half.
Roll each half into a 8x13 inch rectangle and spread 1/2 of filling on each rectangle. Cut each rectangle into three equal strips
lengthwise and roll up each strip to encase filling. Braid three strips together for each loaf. Let rise on greased baking sheets for about 1 hour.
Bake in a preheated 350 oven for 30-40 minutes, until golden. Cool on wire racks.
