• Clair Brett

Bread on the Brain


Our world is pretty strange right now. I think we are all doing the best we can, and one way we are doing that is to either do things we always said “if I have the time” or we are trying to find ways to be more frugal. Whatever reason bread making has become somewhat of a craze across the United States.

I began life as an adult by going out and getting a degree in culinary arts, so I feel I am, if not an expert, at least I have the knowledge to speak on this. Personally, there is nothing better than the smell of bread baking in the oven.

I loved baking so much the heroine in my first novel, Dealing with the Viscount owned a bakery.

Unfortunately, I was diagnosed with Celiac about five years ago now, so my days of making loaves of bread every weekend stopped. I have not had great luck with baking gluten free bread. We live very close to the King Arthur facility in Vt. And they hold baking classes, including how to make gluten free bread. I will one day go and take the course but being that I have also been diagnosed with diabetes, I’m not so sure giving my that knowledge would be very safe for me. Lol

When my girls were little I would bake during the weekend. And one of the things I would make every weekend was fresh loaves of bread. I had to make extra, because between the four of us the first loaf to come out of the oven didn’t ever have time to even cool down.

I am not sure where this recipe came from, it was one that has passed through my family for years, so I am unable to give credit to anyone, but I do thank them for creating such and easy and delicious recipe.

Golden Sesame Braids (I made them into loaves)

2 packages (1/4 ounce each) active dry yeast

½ cup warm water (110 to 115 degrees)

1-1/2 cups warm milk (110 to 115 degrees)

¼ cup shortening

¼ cup sugar

1 Tbsp. salt

3 eggs

7 ½ to 8 cups all-purpose flour

Topping:

1 egg

1 Tbsp. cold water

2 Tbsp sesame seeds (optional)

Directions:

  1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs and 4 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 in half. Divide each portion into thirds. Shape each piece into a 12-in. rope. Place three ropes on a greased baking pan and braid. (or you can grease 2 bread pans and fold the dough into the pans for more consistent slices); pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.

  4. Beat egg and cold water, brush over braids, sprinkle with sesame seeds. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. (if using bread pans, slide the loaf out and tap the bottom. If it sounds hollow, the loaf is done.)

I hope you enjoy. If you are a gluten free baker and have any tips for yeast gluten free baking, I

would love to collect them. Enjoy!

Up next we have Brenda Margriet I am sure she has an awesome recipe to try as well!

copyright 2020 by Clair Brett

WebGoddess: Mary Ann Jock

 

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