Homemade yeast bread is not as scary as it sounds. It’s just a matter of practice and getting to know how to work on with yeast. My All-Around Bread Dough is great for both sweet and savory bread, and can be made with or without a mixer. Watch the video to see how easy it is to make the dough, then make this Braided Sesame White Loaf Bread.
No need to make a fuzz about making homemade bread because this recipe is one simple, easy and quick bread recipe. This bread was made using my All-Around Bread, the same dough I used to make my One Hour Rosemary Dinner Rolls, [VIDEO] All Around Bread Dough: Nutella Star Bread (Plus Bonus Twist Bread) Apple Cinnamon Roll, Small Batch Dinner Rolls for Two (Makes 4) and MORE! These are just among the few bread I made using my All-Around Bread Dough. Now, this simple Braided White Load Bread has been added in my list.
Considering the amount of time you need to make a homemade bread, this recipe is fairly reasonable it terms of wait time. First rise 30 minutes and second rise for 1 hour, I would say about 2 hours and that is not bad at all for something this good. Trust me when I say, this is the softest, fluffiest homemade white loaf bread, and I have to mention it’s creamy too. I can eat this bread on its own even without any spread. Just plain simple white bread.
How to Make Braided Sesame White Loaf Bread
Let me give you a quick summary on how you are going to tackle this. Don’t worry, it’s not difficult at all. You can even make this without using a bread machine or stand mixer.
- First thing first, activate the yeast for about 5 minutes to get the yeast activated. I added it in warm water (110F) and added sugar in it. Temperature is very important in activating the yeast, make it too hot or cold and the yeast will not activate properly. If you do not have a kitchen thermometer, microwave the tap water for about 15 – 20 seconds, that should do the trick. If you are using a water from refrigerator make it about 25 seconds and then just touch it to make sure its not too hot or cold.
- Second, add the wet ingredients one at a time, including the beaten egg.
- Third, add the dry ingredients in 2 batches, you can divide it in half it doesn’t have to be exact. You need to add it in 2 batches so that it is easier to mix. Mix until combined, you will need to use your hands to further knead the dough just until it becomes elastic. The dough is slightly sticky, but you should have a clean bowl after kneading and mixing it. Clean bowl means that you are on the track for the consistency of the dough. If your dough gets too sticky, add 1 tbsp of flour at a time until you get a clean bowl and the dough forms. But don’t over do it as adding too much flour can make the bread heavy and dense. Final dough should be slightly sticky but manageable and shapeable. The dough is done, Congratulations!
- First Rest Period: Transfer in a greased bowl and cover and let it sit for 30 minutes in warm place
- Shape: Take the dough out from the bowl and shape it to a 8-inch log. Transfer in a 9-inch loaf pan
- Second Rest Period: Let rest for another 1 hour in a warm place
- Bake Bake in preheated 350F oven about 30 – 35 minutes o until until top is golden brown,
ENJOY and don’t forget to share an make your friends beg for more 🙂
Tips for a Successful Soft Homemade Bread
- Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired.
- Liquid Temperature – Yeast grows in temperature between 105 – 110F, so it is important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread. If you do not have kitchen thermometer, microwave the water (from the faucet) about 15 – 20 seconds. Feel it with your fingers, it sound be lukewarm not hot.
- Amount of Yeast – Just because you want a tall fully bread doesn’t mean you have to put as much yeast in the mixture. Sometimes if you add too much, it will have a tendency to collapse. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread.
- Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another.
- Flour Measurement is not exact all the time, but with only minimal difference. Sometimes it could be plus 2 – 4 tbsp more, this is why I always set aside about 1/4 cup in case I need to add more. If you measure the liquid properly, and still the dough turn out dry, then it could be that the flour moisture is either dryer than usual. Dry flour requires more liquid, and lighter flour requires less liquid. This could depend on the brand of the flour and the age of the flour, and of course flour could vary from country to country. The nearer the flour gets to expiry date, the more that it gets dryer. If you are like me who doesn’t monitor the expiry date, then you just have to feel the dough if it needs additional flour. You want it to be still soft and moist but not too sticky. Moist but enough to form the dough into a ball. My test is a bowl with clean side, while the dough still slightly stick at the bottom. This gives a soft dough.
- Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls which used this same bread dough. Resting the dough is imperative to allow the gluten to relax and to allow the dough to rise. A well rested dough will rise better, will created pockets or air, and will make a light and soft bread. Remember, 2 rest period. First at least 1 hour and another 1 hour for the second rest period. It’s worth the wait, promise.
Why is My Dough Too Wet or Too Dry?
Don’t get frustrated if your dough did not turn out immediately as what you see in the photo or video. Most likely It is not because you did not follow the recipe. When it comes to bread making, the amount of flour and liquid is not always 100% precise. This is way often times you will encounter recipes that says, if your dough is dry, add a bit more liquid. If your dough is too wet, add a little bit more flour. This instructions are not meant to confuse you, they are meant to guide you on how to adjust as you work through your dough. The reason for this is that although the measurement of water and flour are specified in the recipe, it still could slightly vary depending on many factors. For instance, all-purpose flour could very from country to country, or even from brand to brand. Don’t be surprise if you find that some brand tends to require a bit more liquid as the others. On top of this, the amount of liquid is also affected by the state of your flour. How old is the flour that you are using? Older flour nearing expiry tends to be drier and this requires more liquid. Bread making requires patience, and practice. Once you learn how to feel the right texture of the dough, everything will be quick and easy. You can instantly tell if you need to add more water or flour to get the dough in right state.
- 1 1/8 tsp Active Dry Yeast
- 1/2 cup warm Water (110F)
- 2 /1/2 tbsp Sugar , divided (1/2 tsp for yeast, remaining for flour mixture)
- 1/2 cup Milk , warmed to about 80F
- 1 large Egg – room temperature
- 3 tbsp flavorless Oil
- 1/2 tsp Salt
- 2 1/2 cups All-Purpose Flour
- 1/2 tsp Sesame Seed
- 1/2 tsp Poppy Seed
For the Egg Wash:
- 1 Egg – beaten
- 1 tsp Water or Milk
- Activate Yeast: In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 10 minutes until mixture is foamy.
- Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (2 tbsp), milk, egg, oil on low-speed.
- Add Dry Ingredients: Add sugar, salt, and 2 cups of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low-speed and slowly add in remaining 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, about 8 minutes. If the dough is too sticky add 1 tbsp of flour at a time (but not more than 1/4 cup) until the dough starts to form. The dough should be slightly sticky, smooth and elastic. If too much flour is added the berad will be dense and heavy. A good measure of correct texture is a clean mixing bowl, while the dough still slightly sticking at the bottom.
- First Rest Period, 30 Minutes: Remove the dough from the bowl and form into a ball. Transfer into a greased bowl (use oil spray ordrizzle bowl with oil then wipe with your fingers to coat the inside of the bowl). Roll the dough inside the bowl to coat it with the oil. Cover the bowl with plastic wrap or warm towel and allow to rest for 30 minutes in a warm place.
- To help the dough rise better, store it inside the oven which had been pre-heated to 110F. Once it reached the 110F, turn OFF the oven. DO NOT forget to turn it OFF, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Shape: Remove from the bowl and lightly push the dough down with the heel of the palm of your hands to knockout the air. At this stage, the dough should at least double in size. Divide the dough into 3 equal portions and roll each portion into a log about 8 inch long. Braid the dough and tuck the end under to hold it together.
- Second Rest Period, 1 Hour: Transfer the braided dough in a loaf pan (8 inch) and let sit in a warm area for 1 hour, no need to cover. Use the same trick in step 4.
- Preheat oven to 350F during last 10 minutes of dough rising. If using the trick in step 4, make sure to remove the bread from the oven before pre-heating it to 350F.
- Egg Wash: Gently brush top of loaf with egg wash by combining 1 tsp of milk/water and 1 beaten egg. Be gentle as not to poke the bread, you want the air bubbles that formed inside during the rest period to remain.
- Toppings: Sprinkle top with sesame seed and poppy seed. Alternatively, you can also skip the topping or use other topping of your choice.
- Bake: Bake in preheated 350F oven until top is golden brown, about 30 – 35 minutes. Serve warm, reheat before serving as necessary.
Make the Bread Without Stand Mixer
This bread can be made without stand mixer although it require a little bit more effort but it is doable. Instead of a stand mixer, simply use a large mixing bowl to mix the dough. Here’s how you do it
- Activate the yeast, same as step 1 above.
- Simply mix the wet and dry ingredients in a large bowl until it forms into a ball. Same as steps 2 & 3 only you are doing it in a large mixing bowl.
- Transfer in a floured surface and continue kneading until the dough becomes smooth, soft and elastic. Take your time, about 8 minutes or so.
- Proceed to steps 4 – 10
Makes 1 9-inch Loaf Bread
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