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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Meet the Cook: When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! -Nancy Montgomery, Hartville, Ohio Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/4 cups warm water (110° to 115°) |
1/3 cup sugar |
1 tablespoon canola oil |
1 cup king arthur premium 100% whole wheat flour |
2 eggs |
1 tablespoon water |
1 tablespoon salt |
5 to 6 cups king arthur unbleached all-purpose flour |
2 teaspoons sesame seeds |
Directions:
1. In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes.
2. In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough.
3. 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. Punch dough down and divide in half. Divide each half into thirds.
4. Shape each into a rope about 15 in. long. Place three ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under.
5. Brush with the reserved egg mixture; sprinkle with sesame seeds. Repeat, placing second braid on the same baking sheet. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack. Yield: 2 loaves (16 slices each).
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