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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
1/4 cup sugar |
1 teaspoon salt |
1/4 teaspoon ground ginger |
3 eggs |
5 to 6 cups king arthur unbleached all-purpose flour |
2 tablespoons sesame seeds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough.
4. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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