Breads · ALWAYS FREE
Braided sesame egg bread
A three-strand braided loaf enriched with eggs and oil, finished with a thin egg wash and sesame seeds.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir the yeast and sugar into the lukewarm water, about 100–110°F / 38–43°C. Stand for 5–10 minutes until foamy. Mix in 3.53 oz beaten egg and the oil. Refrigerate the remaining 0.705 oz beaten egg, covered, for the wash.
- Add flour and salt. Knead for 10–12 minutes until smooth and elastic. Cover in a bowl and let rise for 90–120 minutes until roughly doubled; a cool kitchen may take longer.
- Gently deflate the dough and divide into three equal pieces. Roll each into a 16-inch / 40-cm rope on a silicone mat without adding flour. If the dough springs back, cover and rest for 10 minutes, then continue.
- Join the ropes at one end and braid loosely, alternating an outside rope over the center. Pinch both ends and tuck underneath. Place on a parchment-lined tray, cover loosely and proof for 45–60 minutes until puffy.
- Heat the oven to 350°F / 175°C. Brush the loaf with all reserved 0.705 oz egg in a thin layer, collecting any drips and brushing them back onto the dough. Scatter all sesame seeds over it.
- Bake for 30–35 minutes, until deeply golden and the center reaches about 190°F / 88°C. If browning too quickly, tent loosely with foil. Cool on a rack for at least 40 minutes before cutting into twelve equal slices. Never taste raw dough.
Estimated nutrition
Per serving · 1 of 12- Calories
- 179 kcal
- Protein
- 5.6 g
- Total carbohydrate
- 27.6 g
- Total fat
- 5 g
- Total sugars
- 3.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One serving is one twelfth of the finished loaf. Slice evenly or divide by final loaf weight; crust and seed distribution cause small portion differences. Contains wheat, egg and sesame. Dairy-free classification requires suitable flour, yeast and oil labels and does not imply allergen-safe handling.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Braided sesame egg bread: bread flour; lukewarm water; beaten whole egg without shell; neutral oil; granulated sugar; active dry yeast; fine salt; sesame seeds. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Braided sesame egg bread: bread flour; lukewarm water; beaten whole egg without shell; neutral oil; granulated sugar; active dry yeast; fine salt; sesame seeds. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
