Sesame French Bread - Taste of Home

Sesame French Bread - Taste of Home
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 56.6
  • Total Fat: 0.8 g
  • Cholesterol: 3.7 mg
  • Sodium: 62.2 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Sesame French Bread - Taste of Home calories by ingredient

28 g - 1 serving . Total weight 1376 g.
28 g - 1 serving . Total weight 1376 g.

Number of Servings: 50


    650 gram(s) Pillsbury Best Bread Flour Enriched
    1 large Egg, fresh, whole, raw
    2.5 cup (8 fl oz) Water, tap
    2 tbsp Canola Oil
    0.13 cup Granulated Sugar
    2.25 tsp Fleischmann’s Yeast (instant dry yeast)
    1.3 tsp Salt
    2 tbsp Sesame Seeds

    In the original recipe:

    2 packages (1/4 ounce each) active dry yeast
    2-1/2 cups water (110° to 115°)
    2 tablespoons sugar
    2 tablespoons canola oil
    2 teaspoons salt
    6 to 6-1/2 cups all-purpose flour
    1 large egg white
    1 tablespoon water
    2 tablespoons sesame seeds


Dough made in a bread machine. Place dough on a well-floured surface, grease hands in (grape seed) oil - dough is very sticky. Originally, you won't add all the flour, about 600 g of it, and the rest will help you make two loafs. Bake under 400F till ready.


1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add 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. Divide in half. Roll each half into a 15x10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal.

4. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes.

5. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400° for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Yield: 2 loaves (16 slices each).

Serving Size: 50 servings 28 g each

Number of Servings: 50

Recipe submitted by SparkPeople user IRINA75.