Thanksgiving Sesame Seed White Bread Recipe

On Thanksgiving, the turkey may get the spotlight, but everyone secretly knows the truth:
if the bread basket is amazing, the whole meal feels legendary. This Thanksgiving sesame
seed white bread recipe gives you soft, fluffy slices with a golden, crunchy sesame crust
that’s perfect for mopping up gravy, making leftover sandwiches, and impressing that one
relative who “doesn’t eat carbs” but mysteriously goes back for seconds.

Why This Sesame Seed White Bread Belongs on Your Thanksgiving Table

Thanksgiving bread has a big job. It needs to be sturdy enough for sandwiches,
soft enough to pair with butter and jam at breakfast, and pretty enough to sit proudly
next to the turkey on the holiday table. This sesame seed white bread checks all the boxes:

• Soft, pillowy crumb from an enriched white dough with butter and sugar.
• Golden, glossy crust thanks to an easy egg wash.
• Nutty sesame crunch that adds flavor, aroma, and a bakery-style look.
• Make-ahead friendly so you’re not wrestling with dough while the turkey is roasting.

Whether you slice it for the bread basket or build legendary day-after-Thanksgiving
turkey sandwiches, this Thanksgiving sesame seed white bread recipe earns its place
on your holiday menu.

Ingredients for Thanksgiving Sesame Seed White Bread

For the Dough

• 2 cups (480 ml) warm water, about 105–110°F (lukewarm, not hot)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, softened
• 1 tablespoon kosher salt (or 2–2 1/2 teaspoons fine sea salt)
• 5 1/2 to 6 cups (660–720 g) bread flour, divided

For the Egg Wash & Sesame Topping

• 1 large egg white
• 1 tablespoon water
• 3–4 tablespoons white sesame seeds (raw or lightly toasted)
• Optional: pinch of flaky sea salt for sprinkling

Equipment

• 2 standard 9×5-inch loaf pans or 1 9×13-inch pan for rolls
• Large mixing bowl (or stand mixer with dough hook)
• Clean kitchen towel or plastic wrap
• Pastry brush
• Instant-read thermometer (optional but very helpful)

Step-by-Step: How to Make Sesame Seed White Bread

1. Proof the Yeast

1. Pour the warm water into a large mixing bowl.
2. Stir in the sugar until mostly dissolved.
3. Sprinkle the active dry yeast over the surface and let it sit for 5–10 minutes.

When the yeast is ready, the mixture will look foamy and smell pleasantly yeasty.
If nothing happens, your yeast may be expired or the water was too hot or too cold
start over so your Thanksgiving bread doesn’t flop.

2. Make the Dough

1. Add the softened butter and salt to the yeast mixture and stir to combine.
2. Add about 3 cups of the bread flour and mix until a thick batter forms. You can use
   a wooden spoon or the dough hook on a stand mixer.
3. Gradually add more flour, 1/2 cup at a time, mixing after each addition, until the
   dough pulls away from the sides of the bowl and is soft but not sticky.

You may not need all the flour, or you might need a little more depending on humidity
and flour brand. Aim for a smooth, slightly tacky dough that doesn’t glue itself to your hands.

3. Knead Until Smooth and Elastic

1. Turn the dough out onto a lightly floured surface (or keep it in the mixer) and knead
   for about 8–10 minutes.
2. The dough is ready when it feels springy and elastic and you can stretch a small piece
   thin enough to see light through it without tearing quickly (the classic “windowpane” test).

This step builds gluten, which is what gives your white bread its soft but structured crumb
a must for thick Thanksgiving slices and next-day sandwiches.

4. First Rise

1. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat.
2. Cover with a clean kitchen towel or plastic wrap.
3. Let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.

If your kitchen is cool, you can create a cozy proofing spot by turning your oven on
for a minute, turning it off, and then placing the covered bowl inside (ensure it’s only
slightly warm, not hot).

5. Shape into Loaves or Dinner Rolls

Once the dough has doubled, gently punch it down to release excess gas. Now you can choose:
classic loaves or pull-apart rolls.

For Two Loaves

1. Divide the dough into 2 equal pieces.
2. Working with one piece at a time, pat it into a rough rectangle, then roll it up tightly
   from the short end, tucking in the sides as you go.
3. Pinch the seam closed and place the loaf seam-side down in a greased 9×5-inch pan.

For Pull-Apart Rolls

1. Grease a 9×13-inch baking dish.
2. Divide the dough into 16–20 equal pieces, depending on how big you like your rolls.
3. Shape each piece into a smooth ball by tucking the edges under and rolling gently.
4. Arrange the dough balls in the pan, leaving a little space between them.

6. Second Rise

1. Cover the shaped loaves or rolls loosely and let rise again for 30–45 minutes.
2. They’re ready when they look puffy and have risen about 1 inch above the rim of the pan
   (for loaves) or are touching each other (for rolls).

7. Add Egg Wash and Sesame Seeds

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the egg white and 1 tablespoon of water.
3. Gently brush the tops of the loaves or rolls with the egg wash, being careful not to deflate the dough.
4. Sprinkle generously with sesame seeds, and add a pinch of flaky salt if you like a slightly salty crust.

The egg wash helps the sesame seeds stick and gives the bread that bakery-style glossy finish
that looks incredible in a Thanksgiving bread basket.

8. Bake to Golden Perfection

For Loaves

• Bake at 375°F (190°C) for 30–35 minutes.
• The tops should be deep golden brown, and the loaves should sound hollow when tapped on the bottom.
• If you use an instant-read thermometer, the internal temperature should be around 190–195°F (88–90°C)
  for enriched bread.

For Dinner Rolls

• Bake at 375°F (190°C) for about 18–22 minutes.
• The rolls are done when they’re lightly browned on top and feel light when you lift one gently.

If the tops are browning too quickly, loosely tent the bread with foil during the last 10 minutes of baking.

9. Cool and Slice

1. Transfer the loaves or rolls to a wire rack and let them cool at least 20–30 minutes before slicing.
2. For picture-perfect slices, let loaves cool almost completely. For “I can’t wait” slices,
   give it at least 10 minutes so the crumb can set a bit.

Serving Ideas for Thanksgiving Sesame Seed White Bread

• Bread basket hero: Slice one loaf and serve alongside butter, honey, or whipped herb butter.
• Gravy sponges: Use thick slices to mop up turkey drippings and gravy.
• Leftover sandwiches: Build next-day sandwiches with turkey, stuffing, cranberry sauce,
  and a smear of mayo.
• Breakfast toast: Toast slices and top with jam, nut butter, or eggs the morning after Thanksgiving.

Make-Ahead, Storage, and Freezing Tips

Make-Ahead Options

• Day-before bake: Bake the bread 1 day before Thanksgiving. Once completely cooled,
  wrap tightly in foil and store at room temperature. Warm in a 300°F (150°C) oven for 10–15 minutes before serving.
• Overnight fridge rise: After shaping, cover and refrigerate the dough overnight.
  Bring it out about 45–60 minutes before baking so it can warm up and finish rising.

Storing Leftovers

• Store cooled bread in an airtight bag or container at room temperature for up to 3 days.
• For longer storage, slice and freeze in a freezer bag for up to 2–3 months. Toast straight from frozen.

Pro Tips for Perfect Sesame Seed White Bread Every Time

• Check your yeast: If the yeast doesn’t foam during proofing, don’t keep going.
  Fresh yeast is key to a good rise.
• Watch the dough, not the clock: Rising times are estimates. The dough should look
  noticeably puffy and roughly doubled.
• Don’t overload with flour: A slightly tacky dough bakes into softer bread.
  Resist the urge to add too much extra flour.
• Be generous with sesame seeds: A thick coating gives you that nutty crunch in every bite.
• Let it cool (mostly): Cutting too soon can squash the crumb and make slices gummy.

FAQ: Your Thanksgiving Sesame Seed White Bread Questions Answered

Can I use instant yeast instead of active dry yeast?

Yes. You can substitute instant yeast 1:1 for active dry yeast. Skip the proofing step and whisk the instant yeast
directly into the flour, then mix as directed. Still keep the water warm, not hot.

Can I use all-purpose flour instead of bread flour?

You can. Bread flour gives a slightly chewier texture and better structure, but all-purpose flour still produces
a delicious, soft loaf. If using all-purpose flour, start at the lower end of the flour range and add gradually.

Can I halve the recipe?

Sure. Halve all the ingredients to make a single loaf or a smaller pan of rolls. But honestly, Thanksgiving
leftovers are a lifestyle, not a mistaketwo loaves rarely go to waste.

Can I add seeds inside the dough?

Definitely. Fold 2–3 tablespoons of sesame seeds into the dough during the last minute of mixing for extra
nutty flavor in every slice, then still coat the top for a crunchy crust.

Experiences & Stories: Living with a Thanksgiving Sesame Seed White Bread Tradition

Holiday recipes aren’t just about measurements and oven temperaturesthey’re about the tiny traditions
that sneak in around them. Maybe it’s the kid who insists on “helping” and accidentally dumps half the
flour on the floor, or the uncle who always carves off the heel of the loaf before the bread even hits
the table. This Thanksgiving sesame seed white bread recipe is the kind of recipe that quietly turns
into one of those traditions.

The first time many home bakers tackle holiday bread, they expect drama: dough that refuses to rise,
bread that bakes up dense, or seeds that slide off like they’ve got somewhere else to be. The pleasant
surprise is that this dough is actually very forgiving. Once you’ve watched it puff up in the bowl,
pressed it down with your hands, and shaped it into loaves or rolls, you start to feel less like a
stressed Thanksgiving host and more like the calm bakery wizard of your household.

One of the best Thanksgiving moments with this bread often happens long before dinner. The house is
already busysomeone’s chopping celery, the turkey is either roasting or being nervously checked every
15 minutes, and there’s a growing mountain of mixing bowls in the sink. While all that chaos is happening,
the bread is doing the quiet, magical work of rising in a corner, covered with a towel. Every time someone
lifts the towel to peek, there’s a little “wow” at how much it’s grown. It’s a small moment, but it makes
everyone feel like the meal is coming together.

When the loaves go into the oven, things get even better. The smell of baking white bread with sesame seeds
is ridiculously comfortingwarm, slightly sweet, and toasty from the seeds. It spreads through the house
and usually pulls people into the kitchen with questions like, “Is that the bread?” or “Do we really have
to wait until dinner?” (Technically yes. Practically? You can probably spare a test slice.)

The first year you serve this bread, guests might say, “Oh, you made bread? That’s nice.” By the second
year, you’ll start hearing, “You’re making that sesame bread again this year, right?” It becomes part of
the menu the way pumpkin pie or stuffing isquietly essential. Kids remember it as the bread they used
to build their stacked leftover sandwiches; adults remember it as the bread that tasted even better the
next morning, toasted with butter and a cup of coffee while everyone sat around in stretchy pants.

You might even start experimenting after a couple of Thanksgivings: adding a mix of white and black sesame
seeds for a speckled crust, shaping one batch into rolls and another into loaves, or turning a few slices
into overnight strata or French toast for the post-holiday brunch. That’s the beauty of a simple, reliable
white bread recipeit’s a base you can keep adapting as your family traditions grow and change.

Most importantly, this Thanksgiving sesame seed white bread recipe gives you something that feels homemade,
generous, and special without demanding all your attention. Once you’ve made it a couple of times, it slides
into the comfortable category of “recipes you don’t need to overthink.” On a day when timers are beeping, the
oven is working overtime, and every burner is going, that kind of easy, trustworthy bread really is something
to be thankful for.