Braided Seed Bread (Kitchen Aid Stand Mixer)
Created by KittenCal on November 6, 2011
- Servings: 25
- Prep Time: 2h
- Cook Time: 25m
- Recipe #2095
Ingredients
- 1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)
- 3/4 cup warm water, divided (110 degrees to 115 degrees F — or do the baby bottle wrist test)
- 1 cup 1% or 2% warm milk (110 degrees F to 115 degrees F — or do the baby bottle wrist test)
- 5 tablespoons soft butter
- 2 tablespoons plus 1 teaspoon sugar, divided
- 1 large egg yolk
- 1 1/2 teaspoons salt
- 4 to 4 1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)
- Toppings:
- 1 egg white
- 2 teaspoons water
- 1 teaspoon kosher salt
- 1-1/2 tablespoons coarsely crushed dried minced onion
- 1 teaspoon each sesame, caraway and poppy seeds
How to Make
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Step 1: In heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).
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Step 2: Add the remaining 1/4 cup water, milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.
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Step 3: Stir in enough remaining flour to form a firm dough.
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Step 4: Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — IMPORTANT!! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.
How to Make
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Step 5: Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).
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Step 6: Punch dough down, then turn onto a lightly floured surface; divide dough into thirds.
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Step 7: Cover the ropes and allow to rest for about 5-7 minutes.
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Step 8: Shape each into a 20-inch rope.
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Step 9: Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.
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Step 10: Cover and let rise until doubled, about 45 minutes.
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Step 11: Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.
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Step 12: Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.
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Step 13: Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown; remove from pan to a wire rack to cool.