Updated: June 8, 2025

By Bake with Paws

Sesame Braided Bread (Overnight Cold Retard Method)

This homemade Sesame Braided Bread is soft, fluffy, and incredibly aromatic, thanks to an overnight cold retard in the fridge. The result is a flavorful, bakery-quality loaf with a beautiful braided design and nutty sesame crust — perfect for breakfast, lunch, or snacking.

This recipe is simple enough for beginners yet satisfying for experienced bakers who want to take their loaves to the next level. You’ll love the contrast of the golden, slightly crisp sesame-coated crust with the soft, pillowy interior.

Why You’ll Love This Recipe

• Overnight Cold Retard for Better Flavor: Resting the dough overnight in the fridge develops more complex flavors and enhances the bread’s texture.

• Super Soft and Fluffy Texture: The combination of milk and butter in the dough creates a tender, melt-in-your-mouth crumb.

• Beautiful and Impressive Appearance: Braiding the dough adds a professional touch, making this loaf perfect for entertaining or gifting.

• Easy to Prepare: Despite the elegant appearance, this recipe is straightforward and beginner-friendly.

What Is Cold Retardation in Bread Baking?

Cold retardation refers to the process of slowing down dough fermentation by placing it in the refrigerator overnight. This technique:

• Enhances the flavor by allowing enzymes and natural fermentation to develop more slowly.

• Makes the dough easier to handle and shape the next day.

• Results in better oven spring and an even, soft crumb.

If you’re aiming for soft sandwich-like bread with better shelf life and aromatic flavor, this method is a game changer.

How To Make Sesame Braided Bread

Ingredients (Yields: 2 Breads)

500g  bread flour (I used Japan high gluten flour, 12% protein)

1 tsp instant yeast

23g caster or brown sugar

1 1/2 tsp salt

50g white sesame, toasted and blended into paste

230g full cream milk (whole milk)

130g water (Reserve 20g first, add in later if too dry. I used 120g of water)

45g butter, room temperature

Egg Wash (Optional):

1 egg + 1 Tbsp water, whisked

Utensil:

Baking Tray, lined with parchment paper

Step-By-Step Instructions

1. Kneading Dough:
• Put all ingredients (except butter) into a bowl of stand mixer.  
• Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.  Knead at low speed (#2 for KA) for another 3 minutes or until the dough comes together.
• Add in butter and continue knead at low speed (#2 for KA)  for about 10 minutes or until the dough come together and elastic.  I increased the speed to #4 at the last one minute.  After 10 minutes kneading the dough still not silky and smooth.  I tried window pane test and the dough torn.  So, I let it rest for 10 minutes and test again.  I managed to stretch without tearing.  But, it is not a very thin membrane. Gluten will continue to develop while resting.   The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
2. First Proofing:
• Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours.  I retarded in the fridge for 12 hours.
• You may also do the same day bake - Let the dough rise in a warm place for 45 - 60 minutes until double in size.  I usually left the dough in the same mixing bowl and cover with cling film.
3. Shaping:
• Transfer the dough to a clean floured surface then divide dough into 8 equal portions (approx. 124g each). Please use a kitchen scale if you want to be exact. 
• Form each portion into a ball.  Rest for 10 minutes.
• Flatten the dough into a disc. Roll each dough like a swiss roll.  Then roll into into a rope about 12" long.  Both ends are thinner and fatter in the middle.   Repeat the same to the rest of the dough.
• Coated 4 dough ropes with sesame seeds.
• I rested another 4 dough ropes in the fridge while working on this as my kitchen was quite warm. 
• Place white sesame seed in a tray.  
• Brush the a rope dough with plain water and coated with sesame in the tray.  
• Repeat the same to the rest of 3 dough.  
• Please watch the video "How To Braid 4 Strands Bread".   
• Place braided bread in a prepared baking tray. I made marks with a pencil about 1.5 cm away from the original size of the bread.
4. Final Proofing:
• Let the bread proof at a warm place until the dough rise double in size or when it reaches the pencil marks.   This one took approximately 30 - 40 minutes at at room temperature of 28C - 29C.  
5. Baking:
• Preheat oven at 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
• Brush egg wash on the parts coated with sesame seeds first then only the the remaining, so that the sesame seeds will not all over.
• Bake in a preheated oven for about 20 minutes, or until golden brown.Remove bread from oven and let them cool on rack.

Pro Tips for Successful Bread Baking

1. Gluten Development
• Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
2. Kneading: 
• Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
3. Flour & Hydration: 
• Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
4. Dough Temperature:
• Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
5. Proofing:
• Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
• If it bounces back instantly, it’s under-proofed and needs more time.
• If the indentation stays, it’s over-proofed.
• If the indentation slowly bounces back, it’s ready to bake.
• There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
6. Wrinkle Top or Shrinking: 
• If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
7. Baking & Oven Temperarate:  
• Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Suggested Variations

How to Store

Serving Ideas

Final Thoughts

This Sesame Braided Bread is one of those recipes you’ll find yourself making again and again. It’s not just beautiful — it delivers a wonderful combination of flavor, aroma, and soft texture that makes it irresistible. The overnight fermentation not only simplifies your baking schedule but gives you bakery-level results right at home.

Tried This Recipe?

If you have any questions about this recipe or need help troubleshooting, feel free to leave a comment below — I'm happy to help!

I’d also love to see your beautiful bakes. If you try this Sesame Braided Bread, don’t forget to tag me on Instagram @bakewithpaws and use the hashtag #bakewithpaws so I can see and share your creations. Happy baking!