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26 Feb 09

Tahini Bread Rolls

We have tahini left over from Mark's hummus. These rolls look great, too.

havecakewilltravel.com/...tahini-bread-rolls - Preview

recipes bread rolls

Cheesy French Bread

  • Cheesy French Braid
    adapted from Betty Crocker's International Cookbook

    1 package active dry yeast
    3/4 cup warm water (105 to 115 deg. F)
    1 Tablespoon sugar
    1 tsp salt
    3 eggs
    1/2 cup butter, softened
    3-1/2 to 4 cups all-purpose flour
    6 oz Swiss or Gruyere cheese, diced (about 1-1/2 cups)
    Vegetable oil
    1 egg yolk
    2 Tbsp water

    Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, butter, and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.

    Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, 1 to 2 hours. The dough is ready if an indentation remains when you poke it.

    Punch down dough. Turn dough onto counter, gently spreading into square. Sprinkle the cheese over the dough and knead it in until it's well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place the ropes together on a lightly greased cookie sheet. Braid the ropes gently and loosely, being careful not to stretch. Pinch the ends together on each end; tuck under securely. Brush lightly with oil. Let rise until doubled, 40 to 50 minutes.

    Heat oven to 375 deg. F and position oven rack below center of oven. Beat egg yolk and 2 Tbsp water slightly; brush over braid. Place in oven and bake until braid sounds hollow when tapped, 25 to 30 minutes. (If braid is browning too quickly, cover loosely with a tent of aluminum foil.)

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