“This lightly spiced bread is a nice addition to any meal though it is GREAT with indian and mexican dishes. Try the leftovers toasted and slathered with butter for breakfast or tea.”
2hrs 15mins
1 loaf

Ingredients Nutrition


  1. In a large bowl, pour 1/4 cup warm (110 degree F) water and sprinkle on the yeast.
  2. Let mixture stand for 5 minutes until slightly foamy.
  3. Heat milk and butter over low heat until butter is melted, but do NOT boil.
  4. Add milk mixture, sugar and salt to the yeast mixture.
  5. In a small bowl, beat the eggs.
  6. Reserve 1 tablespoon of the egg at this time in another small bowl; cover and chill.
  7. Add remaining eggs and vanilla to yeast mixture and stir until blended.
  8. Add 2 1/2 cups flour, nutmeg and cinnamon to yeast mixture and stir.
  9. In the bowl of your stand mixer, mix with a dough hook on medium high speed until the dough is elastic (about 6 minutes).
  10. Add in 3/4 cup flour to the mixing bowl and knead on medium high speed until the dough forms a nice ball and pulls away from the side of the bowl cleanly.
  11. The dough should not feel sticky to the touch.
  12. If it does, knead in flour, 1 tablespoon at a time until the dough is no longer sticky.
  13. (Note: If kneading by hand, the process takes about 15 minutes to get a nice elastic dough that is not sticky.) Place dough in a lightly oiled bowl and cover.
  14. Allow to rise until doubled in a warm, draft free location-- usually about 1 1/2 hours.
  15. When dough has proofed, punch it down and turn it onto a lightly floured surface.
  16. Knead it into a 7 inch round and place it on a large baking sheet.
  17. Cover lightly with a piece of plastic wrap that's been sprayed with nonstick spray.
  18. Allow dough to rise again until puffy; about 45 minutes to 1 hour.
  19. Preheat the oven to 350 degrees F.
  20. Uncover the dough and brush it with the reserved egg.
  21. While the loaf is still wet with egg, sprinkle on the sesame seeds.
  22. Using a sharp serrated knife, make a single slash across the middle of the loaf that is about 1/2 inch deep.
  23. Bake loaf in a preheated 350 degree F oven for 35-40 minutes or until browned.
  24. Serve warm or cool.
  25. Loaf can be frozen for up to 3 months if wrapped tightly.

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